Golden Margarita

I have to admit, I’m not much of a ‘fancy drink’ kind of girl. Maybe it’s the “urban” in me?

I like vodka, bourbon and scotch. You’re more likely to find me ordering a well-aged single malt than you are to find me with something that requires a garnish – unless it’s extra olives for a dirty martini.

But I recently discovered margaritas, and that all changed.

It’s something about the salt rim, the pucker of the sour lime, the sharp tequila kick. They’re refreshing on a hot day – like adult lemonade – but I don’t hate having one with dinner when we’re out, either. It’s a big change for me, the margarita is a great addition to my repertoire!

But a good margarita takes some skill.

It’s about real lime juice and not just bar lime. It’s about nice, big, chunky ice cubes that don’t melt on contact. The salt rim has to be just so – thick so it doesn’t melt down the side of the glass after the first sip. And it’s about good tequila.

Really really good tequila.

I just found this recipe and am in love with the idea of gold powder, so I’ll have to pick up a bottle Allaire Cristal Age Tequila – the former bartender in me is thrilled!

What you need:

Run a lime wedge around the rim of the glass, and then dip it into salt, creating a thick salt rim. Fill glass with ice. Add tequila, lime juice and agave, but don’t come up close to the salt rim or it will melt. Garnish with gold powder on the surface. Coat a lime circle in gold powder and use to garnish the glass.

¡Salud!