Jacqui's Perfect Margarita
Yield:
2 Servings
Notes
Jacqui's Margaritas serve as a cultural touchstone for me. One thesis behind "Eat Happy" is the ability to successfully preserve and easily transport archetypes of my Northern Californian lifestyle. In our Italian villa stay in 2004 the local Pam supermarket was raided for the following supplies after a quantity of tequila was discovered. Some corners were, of course, cut.

We used imported limes from South America there and found that one cannot mass produce the juice mix much beforehand as its a ripe bath for fermentation. One would probably be safe the night before at least.

Needs research: lemon/lime syrup shelf time.
Ingredients
Lemon simple syrup
1 cup water
1 cup sugar
1 large preferably Meyer lemon
 
Drink
lemon or lime wedges
kosher salt
2 1/2 ozs (5 parts) agave tequila
2 ozs (4 parts) triple sec or cointreau
2 1/2 ozs (5 parts) fresh lime juice
1 oz (2 parts) lemon simple syrup
ice cubes
Preparation
Lemon Simple Syrup:
Simmer one cup water with one cup sugar for five minutes or until clear. Strain the juice of 1 large lemon into the hot syrup and stir. Meyer lemons are preferable, but normal lemons work just as well.

Margaritas:
Shake tequila, triple sec, lime juice and lemon syrup together and pour into salted glasses. Garnish with a wedge of lime.
Primary Category:
Beverages
Seconary Categories:
Makes You Drunk
Italian
Needs Research
Source:
San Francisco Chronicle, 30 April 2003 .
William Pollock's Eat Happy