Today is (apparently) National Margarita Day, so I thought I’d share this recipe for an easy at-home margarita that I’ve been shaking up for about a year now. The recipe was given to me last spring by David Hopkins, he of the killer Bridlewood Syrahs. At some point, our wine-tasting dinner conversation veered to the topic of sweeteners, including my preference for Grade B maple syrup (it packs more intense maple flavor than Grade A!) and our mutual shrug toward brown rice syrup. It was around then that he mentioned his use of agave syrup in margaritas, and I managed to jot down the specifics. It goes a little something like this:
Recipe: Dave’s Margarita
Fill a cocktail shaker about 2/3 full of ice. Add:
1 Tablespoon agave syrup
2 shots añejo tequila (Dave uses Cava de Oro)
the juice of 3 limes
Shake it up and pour into a glass, along with some/most of the ice. Float a little Cointreau on top and enjoy!