Cocktail Friday: Classic Margarita (on the rocks!)

by Tokyo Terrace on May 14, 2010


One of the food groups I miss most here in Tokyo is of the Mexican variety. (Yes. Mexican food is its own food group.) Even though I grew up in Minnesota, land of the hot dish-casserole-bar culture, I have developed a deep appreciation for burritos, tacos, salsa, guacamole, and of course the well-loved margarita.

Over the past 2 years, I have succumbed to the fact that my Mexican food intake would take a serious nose dive. Each time I have gone back to the United States since moving to Japan I have made it a point to have my first meal at an establishment that serves tortillas, chips, black beans, chipotles…I could go on. But I won’t because I’m starting to drool on my laptop. Gross.

While it is difficult, though not impossible, to find Mexican food here in Tokyo, it is much easier to make homemade margaritas! I have to admit that I was incredibly surprised to find Tequila of any kind in the liquor stores around our apartment. This treasure hunt for tequila happened just in time for Cinco de Mayo last week. And thank goodness for that! The results were delicious (and even a bit healthier compared to typical recipes), helping us celebrate as authentically as possible. Considering we were celebrating a Mexican holiday in the middle of Eastern Asia. Just sayin’.

Rather than using sugar in my margarita mix, I use honey. The sweetness has a better balance with the tart citrus in comparison to granulated sugar or powdered sugar. Some of you may be saying, “Haven’t I seen this recipe on Tokyo Terrace already?” And you are partially correct. This time around I tried to be more intentional with the amounts of each citrus used and I made a pitcher rather than only one drink. And just for the record, please serve these margaritas on the rocks. It’s the only way to go.

Classic Margarita
Makes a pitcher for about 6 servings

4 limes, juiced (about 1/2-2/3 cup juice)
6 lemons, juiced (about 1 cup juice)
2-3 oranges, juiced (about 2/3 cup juice)
1/4 cup honey
1 cup water
2 cups tequila
Salt for rims of glasses
ice

Combine the juice and honey in the pitcher. Whisk together to dissolve the honey. Add the water and tequila. Use a lemon or lime wedge to wet the rim of each glass. Dip the rim in the salt. Add ice and pour the margarita mix into the glasses. Serve immediately.

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  • http://www.youtube.com/linnlar Linn @ Swedish Home Cooking

    A classic margarita can never go wrong! If it is served in Tokyo it is even better :p I'm a bit jealous!

  • TokyoTerrace

    It's true! Classics are classics for a reason, yes? It was a little surreal drinking a margarita in Tokyo- in a good way though. Thanks for the comment!

  • Kate

    hey! I just caught this as a good looking recipe on tastespotting, but I actually spent a semester in Tokyo on a study-abroad program run by Temple College, and found a pretty great Mexican place near my dorm there! I can't remember the exact address/name, but I stayed at http://www.wmt-tokyo.com/ (the Akasaka location) and it's just down the street from it! really fun frozen margarita flavors :) it has a pretty bare interior, but in a relaxed way, and little colored lights hung up, plus bright table settings (at least, when I was there last, which was the end/beginning of 2008/2009.

  • rachaelsmith

    Hey Rachael, I gave you a blog award; check it out on my blog http://theadventuresofmytwopeanuts.blogspot.com

    I love reading about your life in Tokyo, I am so hopping that we can get together when you guys come back next!

  • http://www.sensiblecooking.org sensiblecooking

    That looks so good. Looks like someone is getting drunk.

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    [...] source [...]

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