2-1-1/2-squeeze. Salt salt salt. Repeat. 2-1-1/2-squeeze. Salt salt salt. That’s the margarita mantra. Some of your no salt margaritas made a photo though. Shoulda had salt. You’re gonna wanna drink two (or more). I promise. iPhone photos from the bar counter.
Tatum’s Margarita
2 oz repo tequila
1 oz of fresh squeezed lime juice
1/2 oz agave syrup
Squeeze a quater of an orange
1 or 2 dehydrated lime and/or lemon wheels
Method
Add coarse sea salt to a saucer. Diamond Kosher salt is great salt choice. If you can’t find Diamond, any medium to coarse salt will work. Set salt filled saucer aside. Cut a washed orange into quarters. Set aside next to saucer.
Using a jigger, add all wet ingredients to a mixing tin. Order and quantity below.
1. 1/2 oz add agave
2. 1 oz juice of a fresh squeezed lime (rolling the lime at room temperature is best before juicing)
3. 2 oz Repo tequila of choice. I say Repo. Why Reposado? Because I said so. Lobos, Clasa, Casa, Patron, Don Julio, Fortaleza. Oh, and Reposado is aged from 2-12 months in case you were wondering what is Reposado.
4. Use the 1/4 piece orange to moisten the rim of the glass. Salt the glass by Turing the drinking side of the glass upside down and twisting the rim in the salt. Set aside. Squeeze the orange into the mixing tin with other wet ingredients. Toss inside after for the shaking.
5. Add ice to the salted bucket glass. Then add ice to the mixing tin.
6. Shake until tin feels cold or ice sounds like sand. Depends on the type of ice you are using for the sand sound. Kold draft vs regular 7-Eleven. Just shake shake shake the until cold.
Glass: bucket glass
Garnish: dehydrated lime or lemon wheel and salt
That’s my margarita. Cheers!
** Bar Chef tips** if you don’t like salt or can’t have it for health reasons, I get it. If you want a stronger alcohol flavor double the tequila only. The longer you shake this drink the more bitter the lime juice and more butter the drink.
*** jalapeño and Grand Mariner excellent additions to this recipe. Muddle the jalapeño and then follow order of ingredients and/or float the Grand Mariner on top.
Please drink responsibly
You can use a dehydrator you purchase from my Blonde Behind the Bucket storefront or place limes slices on a baking pan in a 200 degrees Fahrenheit oven for a for a few hours. Depending on your ovens calibration it could be a 2-7 hour process. Dehydrator is a little easier but both work.
Where to buy bar stuff?
Blonde Behind the Bucket Storefront
Please note I may receive commissions from eligible purchases