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Twisted Margarita

April 06, 2015

Margarita recipeAuthor: Lily Mazzarella
I say with confidence that this is the best margarita you’ll ever have. I have seen dozens of people delight in this exact recipe, made without sugar or bizarre powdered mixes. Credit goes to Joshua Margolis, who among his many other talents is a mixologist extraordinaire.

This cocktail is best made with a “Dash” masticating/extraction juicer, a complex and (to me) mysterious piece of machinery we purchased with a Groupon, on a day we were feeling particularly ambitious. This type of juicer REALLY squeezes the goodness out, and preserves nutrient content. But of course, any juicer will do.

The secret to the depth of flavor in this margarita is the pith and peel, which lend a complex mix of sweet, bitter, and extra volatile oils (in citrus fruits, the pith/peel is where the majority of health-promoting flavonoids—and essential oils—reside). If you don’t have a juicer, you can just squeeze the flesh old school style, with a handheld press, and slice and express the peel manually by twisting it into the juice. If you look closely, you’ll see droplets of essential oils fly out!

To make about 1 mason jar’s worth:

2-3 whole limes, juiced, with peel
¼ orange, juiced with peel
1 tsp Farmacopia Orange Twist Bitters or, post-cleanse, ¼ cup Grand Marnier or Cointreau
1½ c 100% Agave Tequila (clear)
30 drops NuStevia liquid (Don’t be a stevia hater! This specific preparation works great for complex recipes)
Pinch smoked salt

Combine all ingredients and shake in jar. (Best if you can let sit for a few hours in the fridge. The flavors marry to perfection)

Serve over ice with a salt rim and wedge of lime.

A perfect pairing to our Ocean-Friendly Carb-Free Fish Tacos!

 




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