I tested dozens of margaritas (not a terrible job), and this was the best. The good news is that the least expensive tequila makes the best margaritas, but you must use freshly squeezed lime juice.
Martha Stewart Living, November 2000
- 1/2 cup coarse salt
- 1/2 cup (about 4 limes) freshly squeezed lime juice, plus 1 lime cut in half for the glasses
- 2 tablespoons (about 1 lemon) freshly squeezed lemon juice
- 1 cup triple sec
- 1 cup white tequila
- Pour the salt onto a small plate. Rub the outside rim of each glass with the cut lime. Dip each glass into the reserved salt; set aside.
- Place lime juice, lemon juice, triple sec, and 3 cups ice in a blender, and puree on low speed until completely blended. Add tequila and blend for 2 seconds. Pour margaritas into the reserved glasses, over ice, and serve immediately.
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