Fresh Whole-Lime Margarita

Ingredients

• 2 thin-skinned limes (Wash the outside thoroughly and quarter; choose smooth, easily squeezable limes rather than thick, bumpy-skinned limes.)
• 2 cup cold water
• 0.5 cup sugar
• 1 cup tequila (Use gold or white tequila.)
• 0.25 cup orange liqueur (Triple sec may be used as a less expensive option.)
• salt (A pinch is added to the blended mixture; the rim is not salted.)
• ice (For serving the margarita on the rocks.)

Steps

1. 1

   Select two thin-skinned limes. The best limes will have smooth skin and yield easily when squeezed; avoid thick, bumpy rinds because the excess pith can make the drink bitter.

2. 2

   Wash the outsides of the limes thoroughly, then quarter both limes.

3. 3

   Add the quartered whole limes to a blender along with the cold water, sugar, tequila, orange liqueur, and a pinch of salt.

4. 4

   Blend the mixture very thoroughly, until the lime pulp is incorporated and the sugar has dissolved. The mixture should develop a vivid green color.

5. 5

   Strain the blended mixture to remove the residual pulp and grit, even if using a high-powered blender.

6. 6

   Fill glasses with ice and pour in the strained margarita. Serve on the rocks without salting the rim.

Notes

The whole lime, including the rind, is the key to the drink’s vibrant green color and pronounced tart flavor. The transcript does not specify a blending duration, straining equipment, or a precise ice quantity.

Nutrition per serving

• drink
• cocktail
• Mexican
• summer
• tequila
• on the rocks
• no-salt-rim