In celebration of upcoming Cinco de Mayo, I thought I’d share my favorite recipe for making, arguably, the best Margarita around. At Rick Bayless’ Topolobampo restaurant in Chicago, you’ll find some of the best regional Mexican cuisine available in North America.
Drink of the Week—Topolo Margarita
And the Margarita menu is outstanding, as well. There’s a Champagne Margarita, Blue Agave, a Mezcal , and others. But my favorite is the delicious Topolo Margarita, which is made in a shaker and served tableside at Topolobampo. Here is the recipe Bayless’ uses for making it. (Makes 6 )
Drink Ingredients :
- ¾ cup fresh lime juice
- 6 Tbsp sugar
- 1 cup plus 2 Tbsp blanco tequila
- ¼ cup Gran Torres orange liqueur
- Lime wedges
- Coarse salt
- About 1 ½ cups small (or coarsely broken) ice cubes
Combine the lime juice, sugar and 1 cup water in a glass or plastic pitcher. Cover and refrigerate if not using right away (but no longer than 24 hours).
Finish and serve the best Margarita around
Add the tequila and orange liqueur ingredients to the pitcher of limeade. Rub the rims of 6 martini glasses with a lime wedge, then dip them in a dish of coarse salt. In a large shaker, combine the half of the mixture with half of the ice and shake 10 to 15 seconds, then strain into the prepared glasses. Repeat with the rest of the mixture.
FOR RESTAURANT REVIEWS GO HERE
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
GET OUR WEEKLY RESTAURANT REVIEWS, TED’S FAVORITE RECIPE AND DRINK OF THE WEEK DIRECTLY TO YOUR INBOX. TO SIGN UP FOR FREE GO HERE.
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
SUPPORT OUR SPONSORS: click on their logos to visit their website