A refreshing variation on the often too-sweet standard margarita.
Shutterstock: Mateusz Gzik
You know how it is when you walk into a run-of-the-mill bar and ask for a margarita on the rocks? Odds are you’ll get some sickly sweet drink that’ll knock your head back and will taste more synthetic than anything else. That’s because the primary ingredient used by bartenders in such drinks is sweet and sour mix (sometimes called just “sour mix”). Sweet and sour mix can be made well – just lemon or lime juice and simple syrup but is more often some concoction of a lemon/lime facsimile, corn syrup, artificial flavors and preservative. Yuck. It makes the drink BOTH too sweet AND too sour.
You can make great, easy margaritas without adding all the chemicals from Monsanto’s secret labs. Here’s how I make flavored margaritas just using 100% fruit juice and the usual liquor lineup. They are delicious, easy to make and a great summer drink for the crowd around the grill.
I don't know what it takes to become a professional mixologist, but I'm going to night school at my own home bar to achieve that status. For now, I'm an amateur cocktail creator who enjoys learning about new drinks and rediscovering the classics.