Margaritas :: Seattle Food Photographer

After having a lovely happy hour meal at Pesos Kitchen on lower Queen Anne, Janea and I waddled our little stuffed and tipsy behinds to Metropolitan market with the grand idea of buying ingredients to create fresh tequila bliss at home. All we needed were the limes! (the rest of the necessities were conveniently in our cupboard at home - including a choice of tequila) Janea made the simple syrup (sugar and water), and I was in charge of squeezing the limes. Giada from the Food Network (love her!) taught me this trick where you roll the limes with some light force on the counter before cutting them open - I believe it is to help loosen them up a bit inside, to get the juices flowing - it worked pretty well. We only needed about a lime each for our drinks, and quite honestly, we had some ingredients left over...no complaints here, just means more for later :)

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Now, in my humble opinion, the margarita is all about two ingredients: limes and salt. Tequila, yes...but if it is not tart and salty, then I'm not impressed.  I always ask for LOTS of salt when I order a margarita.

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Quite refreshing on a warm summer evening in a west facing window apartment!  I used up the left over ingredients the next day, except that time it was enjoyed out of a mug...I hope that is not too weird.