Fresh Margarita Recipe by Jesse Bluma

Fresh Margarita Recipe

Jesse Bluma at Pointe Viven. All rights reserved.

Refreshing, smooth, and bright with flavor.  This recipe was something I created for my birthday.  I hired a mixologist to prepare the drinks, serve guests, and teach some mixology techniques.

You may also enjoy the Raspberry-Mint Martini I also created.  

Fresh lime juice is key to making an excellent margarita.  Equally important is a quality tequila.  Pair with a broiled vegetable mix:  peas, carrots, and corn (1 cup of each; 3 cups total),  1/2 teaspoon sea salt, 1/4 teaspoon fresh cracked black pepper, 1/8 teaspoon chili powder, 1 clove peeled and chopped garlic, 1/8 teaspoon smoked paprika (mix in after broiling), 1 Tablespoon olive oil.  Place under broiler for 8-10 minutes (use an oven safe, broil safe pan).  Sprinkle smoked paprika on broiled vegetables before serving.

Ingredients

24 organic limes to squeeze

3 organic limes for garnish (wedges or slices)

1 bottle tequila (El Tesoro Platinum)

lemon infused simple syrup; prepared ahead (oleo-saccharum)  (4 organic lemons, plus 1 cup or 8 ounces extra fine white sugar)
ice cubes

Directions for the simple syrup (oleo-saccharum).  Prepare ahead of time.

Wash and dry the lemons.

Use an apple or potato peeler to remove the peel of each lemon; not the white pith.

Place the lemon peels and extra fine white sugar in a bowl.

Muddle the lemon peel into the sugar for approximately three to five minutes, until the lemon oil is expressed.

Allow the muddled lemon peel and sugar mixture to rest for 1 hour.

Then remove the lemon peels from the sugar.

Place 1 cup or 8 ounces water in a saucepan.

Bring the water to a boil on medium heat.

Add in the lemon infused sugar.

Constantly stir the water and sugar until dissolved; no more than 5 minutes.  

Allow to completely cool before use.  (I store my simple syrup in a glass preserving jar.)

Directions for the Fresh Margarita

Carefully pierce each of the 24 limes (set the additional 3 limes aside for garnish) with a paring knife.  

Place the limes in batches of 6 on a microwaveable plate.

Microwave limes for 30 seconds.

Roll each lime, applying pressure on a counter.

Cut each lime lengthwise, then extract the juice from each with a reamer or juicer.

Pour the juice into a glass preserving jar.

Fill cocktail shaker half way with ice cubes, not crushed ice.

Add 1.5 ounces or 43 milliliters tequila in the shaker.

Pour in 1 ounce or 30 milliliters fresh squeezed lime juice in the shaker.

Then add in 1 ounce or 30 millimeters lemon infused simple syrup (oleo-saccharum).

Place the cap on the shaker.

Then vigorously and firmly shake the container for approximately 
15 to 30 seconds.  If the shaker is frosty on the outside and cold, then the martini is mixed well inside.  

Remove the cap.

Fit a Hawthorne, julep, or spring strainer over the shaker.  (If you have a cobbler shaker, then a strainer is built-in to the top of the shaker.)

Hold the strainer firmly against the opening of the stainer with your fingers.

Serve in an old fashioned glass.

Garnish with lime.

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Sources:

FreeDigitalPhotos.net, Twenty20.com, jeff.garroway, heatherdeffense