The. Perfect. Marg.

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Is there a better way to cool off than with a cold margarita in hand? I like to joke that it’s always margarita season in Tucson, but it’s really the best way to kick off summertime no matter where you live. This recipe is short and simple. Using the juice from fresh-squeezed limes is crucial.

Makes 1 drink

  • 1 ½ oz good tequila (I prefer silver variety)

  • Juice from 2 limes (use additional slice for garnish and rimming)

  • 1 tsp agave syrup

  • 1 tsp water

  • Desert Provisions Sonoran Sea Salt (for rim)

Whisk water and agave syrup together. Add tequila and juice of two limes. Shake over ice or stir to mix). Rub lime wedge around glass (this will give the Sonoran Sea Salt something to stick to). Dip your glass in the salt to coat the rim and carefully add ice. Pour drink into glass. Garnish with slice of lime or jalapeño. Sit back, relax, enjoy, repeat. (As always, imbibe responsibly.)

Bar notes: Add Hatch Green Chile Salt to the rim in place of the Sonoran Sea Salt to add an extra kick.   



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