Mocktail: The Maria (she’s a virgin)
The Maria (she’s a virgin)
Lest my extensive credentials be called into question, let me emphasize that I am a big, big fan of fruit, limes especially. I feel that most things in life are improved with lime.
I’m also a huge fan of salt, to the detriment of my blood vessels and kidneys.
Plus, I just love a refreshing beverage.
OK, fine, so I’ve never actually had a margarita — the kind with tequila and triple sec — but there’s nothing to stop me from declaring myself an expert on the booze-free version.
My qualifications: 1.) I love fruit juice; 2.) I love experiments; and 3.) I never hesitate to ask “How hard could it be?” despite that question preceding some of the more spectacular disasters in my life.
My extensive research (read: 15 minutes of noodling around on the Internet) revealed that a classic margarita has lime, elements of sweetness and hints of orange from the triple sec. Plus, there’s that delightful rim of salt around the class. I also kept in mind that tequila is made from agave.
This is what I devised:
2/3 cup lime juice
1/2 cup orange juice, strained of pulp
1/3 cup water
4 tablespoons sugar
2 tablespoons agave nectar
lime wheels (for garnish)
Mix the juices, water, sugar and nectar and refrigerate for several hours. Then, in either a cocktail shaker (which I didn’t have) or a container with a snugly fitting lid (which I did), add the ice to the juice mixture and shake thoroughly.
Dip the rim of two margarita glasses in the juice and then dip them in the lime salt. Pour the juice mixture in the glasses and enjoy the heck out of it.
Which I do. Yum.
* To make the lime salt, I mix 3/4 cup sea salt with 1 tablespoon of lime juice and the zest of one lime. Spread in a thin layer on parchment paper laid on a cookie sheet. Baked for 45 minutes at 200 degrees. It comes out a little crispy, so put it in a Baggie and roll with a rolling pin.
— Rachel Sauer