When you’re from Texas, three of the four main food groups are lime, tequila, and salt. (The fourth is straight-up enchiladas.) Suffice it to say that I’m no stranger to the sweet-tart heaven of a margarita done right. (The main character in my novel Blue Straggler isn’t, either.)
I’ve had margaritas made with sweet-and-sour mixes. I’ve had margaritas made with Lone Star beer. I’ve had blue margaritas and strawberry margaritas and cucumber margaritas and prickly pear margaritas. I’ve enjoyed frozen margaritas, swirled-with-sangria margaritas and on-the-rocks margaritas.
And they are not all, as they say, created equal.
In honor of the two-year anniversary of the publication of Blue Straggler by 30 Day Books, I’m sharing what I consider to be the best, simple margarita recipe on the planet.
Let me know if you agree!
The Blue Straggler Margarita
Run a juicy lime wedge over the rim of a cocktail glass and dip the rim of the glass in coarse sea salt.
In a bowl, whisk 1 tablespoon light agave nectar with 1 tablespoon filtered water and 1½ tablespoons freshly squeezed lime juice.
Pour the nectar mixture, along with 1/3 cup 100-percent blue agave tequila, into a shaker. (Do not settle for cheap college-days tequila. You’re a grown up!)
Add ice and shake.
Pour liquid only over fresh ice in your salt-rimmed glass. Add a final squirt of lime on top and drop the wedge into the drink.
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