Wednesday, August 4, 2010
You know you’ve got a true friend when they’ll stand at the counter, practically developing a case of carpal tunnel, squeezing dozens of limes, lemons and oranges for what seems like hours to make fresh citrus margaritas for a party. That’s exactly what my friend Chip did at a summer gathering I had a while back. He made the mistake of telling me about these delicious, fresh margaritas he first had at the bar of the Fairmont Hotel in San Jose, California, after a long, hot day on the golf course. The bartender bragged that he made the best fresh citrus margaritas, and now, so did Chip. Of course, I had to try these legendary margaritas and a party seemed like the perfect occasion. Well, needless to say, the margaritas lived up to their legend and they were a huge hit. Every time Chip finished making one, an empty glass would be shoved in his direction, ready for a refill. He stood there like a trooper, squeezing and shaking those drinks until the mountain of citrus was gone. When I told him I wanted to include the drink in this blog he looked slightly befuddled. “But it’s not really my recipe,” he said. I disagree. Anyone who will stand there for that long squeezing all that citrus has earned the right to lay claim to the recipe. So, for your enjoyment, by way of the Fairmont Hotel, here are Chip’s Fresh Citrus Margaritas. Oh, and just so you know, the next time he got roped into making these for a party, he came armed with an electric juicer.
Juice of 2 limes
Juice of 1 lemon
Juice of ½ an orange
2 ounces premium silver tequila
2 ounces Cointreau or Triple Sec
1 ounce simple syrup, or to taste depending on sweetness of the fruit
Kosher salt, for rimming glass
Lime wedge, for garnish
Rub the outside rim of a glass with a cut lime and dip lightly into a plate of kosher salt.
Combine the lime juice, lemon juice, orange juice, Tequila, Triple Sec and simple syrup in a cocktail shaker. Tumble in a handful of ice and shake until icy cold. Serve on the rocks, garnished with a lime wedge.
Posted by David Lawrence at 1:23 PM