The best margarita recipes

A Margarita is a cocktail made with tequila, orange liqueur, and lime juice often served with salt on the rim of the glass. The drink can be served shaken with ice, blended with ice for frozen margaritas, or without ice.

The margarita cocktail has evolved from the very first time they appeared in the 1930’s , with flavoured variations the options are limitless and they are a refreshing tipple for summer bbq’s.

The margarita may have started life as a  popular Mexican drink, the Daisy Like a margarita but made with Brandy,  margarita is Spanish for “daisy”.  Daisies are a  family of cocktails that use a base spirit, a liqueur, and citrus (lemon lime or orange) and was very popular during Prohibition in the  U.S. when residents travelled to Mexico for alcohol.

 

 

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In 1945 Jose Cuervo a famous tequila producer was promoting the margarita cocktail using the slogan, “Margarita: It’s more than a girl’s name.” According to Jose Cuervo, the cocktail was invented in 1938 by a bartender in honor of Mexican showgirl Rita de la Rosa.  Another claim to the margarita began life at the legendary Balinese Room in Galveston, Texas where, in 1948, head bartender created the margarita for singer Peggy (Margaret) Lee. He supposedly named it after the Spanish version of her name, Margarita

Whichever of these are true or maybe they all are, the Margarita is a mighty fine cocktail.

Simple and complex at the same time, balancing four of the five human tastes : salty, sweet, bitter, sour and umami — a Japanese term for meaty/savory named by the Japanese chemist who discovered it. The margarita nails four of those five tastes : The salty rim of the glass, the sweetness of the sugar syrup, the bitterness of the tequila, and the sourness of the limes. And besides adding that salty/sweet complexity, the salt rim has a balancing effect. Sodium-containing compounds like salt neutralize bitterness on the tongue. So when you take a sip of a margarita with salt, you cut the bitterness of the lime and tequila, while heightening the sweetness and sourness. 

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An amazing drink for social gatherings perfect for summer barbecues. You can easily play around with variations and even make frozen ones. Our top tip for this summer are lemon and raspberry versions. Easy to prepare and great fun when you have friends or family round.

The perfect accompaniment to chilli con carne and a big plate of nachos

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Lemon Margarita by Fruity Tipples

  • Half fill your cocktail shaker with ice.
  • Add 100 ml lemon Fruity Tipples liqueur.
  • Add 100 ml Tequila.
  • Add 50 ml Triple sec (orange Liqueur).
  • Add 50 ml Lime juice
  • Add 1 tsp of sugar syrup
  • Put lid on shaker & shake vigorously to 10 secs, or until shaker is v cold & frosty.
  • Remove small lid and pour into glasses (take care not to disurb the salt rim).
  • Garnish with fresh slice of lemon
  • Serve.

 

Raspberry Margarita by Fruity Tipples

  • Half fill your cocktail shaker with ice.
  • Add 100 ml Raspberry Fruity Tipples liqueur.
  • Add 100 ml Tequila.
  • Add 50 ml Triple sec (orange Liqueur).
  • Add 50 ml Lime juice
  • Add 1 tsp of sugar syrup
  • Put lid on shaker & shake vigorously to 10 secs, or until shaker is v cold & frosty.
  • Remove small lid and pour into glasses (take care not to disurb the salt rim).
  • Garnish with freeze dried raspberry pieces
  • Serve.

Make you own margaritas at home

Cocktail in a box kits are available, from Fruity Tipples shop a complete set with shaker and glasses or if you have the kit already then ingredient sets are available. With 48 hour delivery free when you spend over £50.  If you sign up to the newsletter to get offers, news and recipes you can add a further 10 % discount when you check out , so what are you waiting for ?


 

A great chilli con carne recipe

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Ingredients

500g lean minced beef (10% or less fat)

medium onions, chopped

3 garlic cloves, peeled and finely chopped

1-2 tsp Chilli Powder

2 tsp ground cumin

2 tsp  ground coriander

2 tbsp plain flour

150ml red wine or extra stock

300ml beef stock, made with 1 beef stock cube

400g can of chopped tomatoes

400g can of red kidney beans, drained and rinsed

3 tbsp tomato purée

1 tsp caster sugar

1 tsp dried oregano

1 bay leaf

flaked sea salt

freshly ground black pepper

Method

  • Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Add the garlic, 1-2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1-2 minutes more. Sprinkle over the flour and stir well.
  • Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
  • Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.
  • For more great low calorie recipes click Diet Club in the top right corner!

 


 

Nachos to share

Perfect nachos recipe

175g packet  plain tortilla chips

225g jar salsa

a few sliced spring onions

a good chunk of cheese

a pinch of  Crushed chillli flakes

soured cream or guacamole (optional)

Tip tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.

Grate over a good chunk of cheese (fontina is perfect, but cheddar will do). Add a pinch of crushed chilli flakes, then put under a hot grill for about 3 minutes to melt the cheese. Serve with soured cream or guacamole (optional).

Salud !
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