- 2oz Tequila
- 1oz Cointreau
- 1oz Ginger syrup
- 1oz lime juice (preferably fresh squeezed!)
- Use the lime to wet the glass and salt the rim.
- Combine all ingredients in a shaker with plenty of ice and shake vigorously until shaker is frosty.
- Strain into glass.
If you're going to get serious about margaritas, you need to invest in some good tequila. The key qualification being 100% agave, which means that no additional sugars were added during fermentation, only blue agave sugar was used. Tequila is sold as either white, silver, gold, reposado, or anejo. These terms relate to its taste and length of aging. White and silver tequila are either un-aged, or aged for 60 days and then bottled. They are the most common tequilas on the market. Personally, I find this type of tequila bitter, and associate it with 'the taste of being 19 again'. Gold tequila is a mixture of silver and an aged tequila. Reposado and anejo are tequilas that have been aged in oak barrels, with anejo being aged longer.(from http://www.flourishingfoodie.com/2013/03/how-to-make-perfect-margarita-on-rocks.html)