Once upon a time, someone told me that “everyone likes Margaritas.” I believed that until I tried one for the first time and had to painfully choke it down. Could it have been because I was newly 21 and not used to the taste of alcohol? Or could it have been because I ordered a Frozen Peacherita from some Mexican Restaurant that probably poured flavored corn syrup and tequila into a slushy machine and called it a day? I’m
pretty positive thinking it’s the latter.
Through trial and error over the years, I’ve figured out that most everyone likes a good Margarita. I realized very quickly that frozen Margaritas are not for me – nor are syrupy sweet mixes. One day (during my Paleo phase), I stumbled across Danielle Walker’s recipe for Paleo Margaritas and I realized it had never occurred to me to make my own Margaritas… *lightbulb*
I began exploring what goes into a Margarita and what has devolved into the pre-packaged mixes – what makes up a Margarita that
everyone most people like? Through my exploring, I found Alton Brown’s recipe for Perfect Margaritas and tried his method several times with great results… however, I do not always want to take the time to muddle my limes and oranges for five minutes. Ain’t nobody got time for that. So despite how fabulous his recipe is (I recommend watching that video!), I continued to simmer down my recipe into something a bit more simple.
So without further ado, I give you my Margarita recipe – I hope you love it!