It’s citrus season. It’s almost weekend. Pretty much the two best excuses out there to make a cocktail!
I’ve always been one to think that the art of making cocktails was out of my reach. It sounds fancy and difficult and most recipes require stuff I haven’t even heard about. But a couple of weeks ago I was invited to a dinner at John and Daniel’s house for a little Mexican amazingness and they served margaritas. I hadn’t tasted it before, and after having given myself the worst hangover of my life the only other time I’d had tequila (six years ago), I was not exactly jumping up and down from excitement when they told me what we were having. But the freshly squeezed citrus got to me, and I must admit that I was quite smitten with John’s beautiful cocktail.
So much actually, that I asked him if I could share it with you guys. He said yes and we had the most wonderful afternoon shooting this recipe together. The best thing about it is that it only uses simple ingredients that you can buy at the supermarket: WIN!
To make four glasses of John’s Margarita you’ll need
4 big tablespoons sugar
4 tablespoons water
Plenty of ice
Start by making the sugar syrup: If you want your drink to be pretty, you should probably go for white sugar, but we went for the sticky, brown sugar because it has these delicious caramel notes to it. Simply pour your sugar and water into a saucepan and put it on a medium high heat. You want all the sugar crystals to dissolve completely, and avoid turning it into caramel.
Leave the syrup to cool while you juice all your gorgeous citrus fruits. Once you have done these two things you are ready to roll.
Pour the citrus juice, sugar syrup and tequila into a bowl/mug/whateveryouhave and stir. There, you made margaritas. Cut a little slice of lime and grab your glass, this is where all the fun begins: run the lime slice around the edge of your glass and dip it in salt. We are using Maldon sea salt because of the texture of the crystals and it tastes better too.
For the important finish there are two ways to play this: The American way where you shake it with lots of crushed ice (use a blender to crush the ice cubes) or the European way, with ice cubes. The latter allows the sweet, slightly caramelized sugar, sour citrus and salt to really hit you, while the former is a bit less tangy. This whole American and European thing is just something John and I made up because of the obvious difference in preferences when it comes to the amount of ice people wanted in their drink (on a super non scientific basis) when John used to work as a bartender.
John was happy with his crushed ice margarita, while I liked the one with regular ice cubes a lot better. One American, one Norwegian, to slightly tipsy and happy friends. Success!
What goes on behind the scenes on a recipe shoot is usually chaos, and this time was no exception, but having John to help me was fantastic. I caught this little moment and for some reason it’s the picture I like the most from that afternoon. Now: shake, pour, drink, enjoy! Have a wonderful weekend (hopefully a little tipsy with your friends).