Lemony pitcher-style margarita for the Super Bowl
ELIZABETH KARMEL
The Associated Press | Published: January 23, 2013 | Modified: January 23, 2013 at 4:54 pm
The Associated Press | Published: January 23, 2013 | Modified: January 23, 2013 at 4:54 pm
In a pitcher, combine the tequila, lemon juice, triple sec and simple syrup. Cover and refrigerate until chilled, about 2 hours.
When ready to serve, fill a cocktail shaker half full with ice and pour in 1 cup of the margarita mixture. Shake, strain into two 6-ounce martini glasses and garnish each with a twist. Repeat for the remaining margaritas.
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MEYER LEMON INFUSED TEQUILA
Start to finish: 4 days (10 minutes active)
Makes one 750-milliliter bottle
8 Meyer lemons
750-milliliter bottle 100 percent blue agave blanco tequila
Using a vegetable peeler, remove the zest (colored layer of skin only) from the lemons in large strips. Place the zest in a large glass jar, then add the tequila and cover tightly. Let stand for 4 days to allow the flavors to blend, tipping the jar back and forth a couple times a day.
Strain out the zest, and the tequila is ready to use. Stored in a glass container or its original bottle, it will keep its vibrant color for 1 to 2 months.
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MEYER LEMON SIMPLE SYRUP
Start to finish: 15 minutes
Makes 1 cup
2 Meyer lemons
1 cup sugar
1/2 cup water
Use a vegetable peeler to remove the zest (colored layer of skin only) from the lemons in large strips.
In a small saucepan over medium heat, combine the zest, sugar and water, stirring until the sugar is dissolved. Let the mixture reach a boil, then reduce the heat to low and simmer for 2 minutes. Remove from the heat and set aside to cool. Strain out and discard the zest. Cover and refrigerate until needed. Keeps for several weeks.
(Recipes from Rick Bayless and Deann Groen Bayless' "Frontera: Margaritas, Guacamoles and Snacks," W. W. Norton & Company, 2012)
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EDITOR'S NOTE: Elizabeth Karmel is a grilling and Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in New York and Washington, as well as Hill Country Chicken in New York. She is the author of three cookbooks, including "Soaked, Slathered and Seasoned."
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