Using a spice grinder, process the hibiscus flowers until powdery, then mix with the kosher salt. Process until combined, then mix with the cayenne, sugar and 1 more tablespoon salt. freshly squeezed lime juice Salt for garnish Combine tequila, Cointreau. Transfer the dried zest to a spice grinder along with 1 teaspoon kosher salt. tequila made from 100 percent agave, preferably reposado or blanco 1 oz. Microwave until the zest is dry, tossing every 30 seconds, about 1 1/2 minutes. Grate the lime zest onto a microwave-safe paper towel-lined plate. Process until combined, then mix with 1 1/2 tablespoons more kosher salt. Transfer the dried zest to a spice grinder along with the smoked paprika and 1 teaspoon kosher salt. Grate the orange zest onto a microwave-safe paper towel-lined plate. The limeade should also come straight from the freezer. How do you make a margarita For every 1. I keep my tequila in the freezer to keep it ice cold. Ingredients for a classic margarita include lime juice, tequila, triple sec, and agave nectar (or another sweetener). Everything should be chilled or frozen beforehand. With the motor running, add 6 to 7 regular ice cubes, one at a time, until slushy. tequila limeade ice margarita salt limes First gather all your ingredients. ![]() Moisten the rim of each glass with a lime wedge or water, then dip in coarse salt.įor each drink, puree 6 to 7 margarita ice cubes in a blender with 2 ounces tequila. Pour the mixture into ice cube trays and freeze for at least 6 hours you should get about 32 ice cubes. Mix 1 1/2 cups water, the orange liqueur, lime juice and superfine sugar in a pitcher. superfine granulated sugar in a cocktail shaker filled with.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |