The third Cinco de Mayo. Yes, this year on May 5th, Brandon and I celebrated our third anniversary. We did so by also running our third Broad Street Run (Philadelphia’s annual 10 mile race) together. And when I say together, I mean that after Mile 3, Brandon left me in the dust since I hadn’t trained at all for the race. Brandon beat his best time, finishing in 81 minutes, and I did well considering my unpreparedness, crossing the elusive finish line in 93 minutes.
While the run doesn’t usually fall on our anniversary, we always need a drink- or ten -to help recuperate. It has become our anniversary tradition to make (at least) a pitcher of Ina Garten’s “Real Margaritas” with which to celebrate, so this year we combined the two. These margaritas are easy, delicious, pack a punch, and don’t hold a candle to anything that comes pre-made in a bottle.
“The keys to this recipe,” Ina writes, “are to use fresh lime juice and inexpensive tequila.” and that’s just what we do. We start by squeezing limes and a lemon with a small citrus juicer from the 70s that I stole from my mother. It really makes quick work of all the juicing. While it doesn’t make a difference when juicing with an electric juicer, roll the citrus on the board before cutting to make manual squeezing a bit easier.
Next, either combine the ingredients over ice or in a blender. We prefer our margaritas on the rocks, so we just pour everything into a pitcher and give it a stir.
A margarita in our book is also not complete without a well-salted glass. I cut a piece of the squeezed lime and run it around the rim of the glass before dipping it in a small dish of kosher salt.
We served our margaritas alongside grilled shrimp with homemade mango salsa this year One ice cube goes in each glass and a big pour of this faintly green elixir sends us south of the border.
¡Buen provecho (Bon appétit!)
REAL MARGARITAS (from Ina Garten’s Barefoot Contessa Parties)
Serves 6 (or just the two of us!)
- 1/2 cup freshly squeezed lime juice (5 limes)
- 2 tablespoons freshly squeezed lemon juice (1 lemon)
- 1 cup Triple Sec
- 3 cups ice
- 1 cup white tequila
- Kosher salt
- Combine the lime juice, lemon juice, Triple Sec, and tequila over ice in a pitcher.
- Dampen the rim of serving glasses with juiced lime rind and dip in salt.
- Serve in salted glasses over ice.
If you prefer frozen margaritas, halve each of the ingredients, double the ice, and blend in two batches.