Serves : 6                Preparation Time : 10 minutes

Ingredients

• 4 teaspoons                           grated lemon zest
• 4 teaspoons                           grated lime zest
• 1/2 cup                                   lemon juice
• 1/2 cup                                   lime juice
• 1/4 cup                                   superfine sugar
• 1 pinch                                    salt
• 2 cups                                     crushed ice
• 1 cup                                       100% Agave Tequila (Resposado Tequila)
• 1 cup                                       Triple Sec

Combine both zests and juices with sugar, and salt in a large liquid measuring cup, cover with plastic and wrap and refrigerate until the flavors meld, 4-24 hours.  (If you want to serve the margaritas immediately, omit the zest and skip the steeping).

Divide 1 cup crushed ice between 4-6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add Tequila, Triple Sec, and remaining crushed ice. Stir or shake until thoroughly combined and chilled, 20-60 seconds.

Strain into ice filled glasses and serve immediately.

NOTES : I like my margarita without salt, but you can rub a cut lime around the rim of the glass and then dip in coarse salt.

Recipe by : Cook’s Illustrated

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Serves : 1

Ingredients

• 1 1/4 oz  (2 1/2 tablespoons)                 Absolut Citron Vodka
• 1/4 oz (3/4 tablespoon)                          Rose’s Lime Juice, or fresh lime Juice
• 1/4 cup                                                      Cranberry Juice
• 1 cup                                                          Ice cubes
• 1 twist                                                        lime for garnish

In a cocktail shaker, combine all ingredients. Shake well, and strain into a Martini glass. Garnish drink with lime.

NOTES : Nephew Michael Bacher introduced me to this drink in Phoenix, April 2000. This was a mini family reunion in honor of my sister’s 70th birthday. Mandy with Leah, Mike and Kim with Jacob and Andrew, and Adam and Michelle with Alisha and Mia were there for the occasion. We rented condos near Joyce’s but would spend all day enjoying her pool and house. In late afternoon, Michael would stir up a pitcher of Cosmos. Having the five little second cousins running around was a more joyous experience that way. I hate to admit it, but we also started each morning with a mimosa at one of our condo units. Very bad. Great week tho. I regret that Jon and Allyn and their families weren’t there to share the fun.

Recipe by : Epicurious

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• 4 RED ZINGER TEA BAGS
• 4 LEMON ZINGER TEA BAGS
• 1 CUP APPLE JUICE
• 4 CUPS BOILING WATER

POUR WATER OVER THE TEA BAGS IN A HEAT RESISTANT  2 QUART CONTAINER.

COOL. ADD THE APPLE JUICE AND WATER TO FILL CONTAINER. CHILL.

SERVE OVER ICE WITH A SLICE OF LEMON OR LIME.

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Serves: 2-4

Ingredients:

• 1         Small can frozen limeade
• 4         jiggers Tequilla
• 1          jigger Triple Sec
• 1/2      bottle Dos Eques beer
• 1/3      blender ice

Blend and serve as desired–salt glass rim or not, ice cubes or not.

My sister, Joyce, used this recipe for more parties than I can remember. Always fun, tho. You can make several batches in advance and store them in your freezer.

Recipe by: Joyce

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