Food is Good, Margaritas in Margate

I welcome my husband Frank for another guest food post:

We make Margaritas in Margate every weekend over the summer. But, first, let’s review my rules for recipes. The result should: contain fewer rather than more ingredients; highlight the natural flavor of the ingredients; and contain zero or a minimum of processed products. This means that I do not use any pre-made mixes. The neon-green color of those concoctions is enough to scare me away.

Here are some thoughts about the ingredients that go into a Margarita. First, sample a bunch of brands of Tequila. However, do not buy one with a worm in the bottom of the bottle. Why would you? Some Tequilas are so smooth and rich you can sip them in a little shot glass with a dash of lime juice. They also have cool names, such as Cabo Wabo. Second, I would recommend against triple sec. Instead, use a better quality orange liqueur such as Patron Orange or Cointreau. Third, use freshly squeezed lime juice.

The traditional recipe for a rocks Margarita is 1.5 ounces Tequila, 1.0 ounce good orange liqueur and the juice of a nice, juicy lime. This is a strong drink for some people. This is probably why simple syrup, sugar, sour mix or neon-green colored liquids are commonly used when making a Margarita.

Here is a better idea. Go to a farmer’s market and buy some fresh fruit. We have made Margaritas with strawberries, blueberries, mango, watermelon, peaches, blackberries and many other fruits. Featured in the photo is a cantaloupe Margarita. I did not measure the quantities of the ingredients, which I recognize is not necessarily such a good idea. Put chopped cantaloupe in a blender and blend until smooth. Add a couple of handfuls of ice. For this recipe, I used two shots of Tequila and I believe my shot glass is two ounces. I then added one shot of Patron Orange. Finally, I squeezed two fresh limes into the blender. Once again, blend until smooth, and you get two to four delicious frozen Margaritas. All of the flavors combine and remain distinct.

To make a nice photo, I garnished the drink with a plump cherry. We do not put salt on the rim of our Margarita glasses, as we are a bit fussy about our salt intake, but also because I would not want anything to interfere with the fresh fruit aspect of the experience.

Cantaloupe Margaritas

Read more Joyeful musings at: Tempeh Party Food.

Joye’s artwork is on sale at My Gallery Shop.