Margaritas

Chef Stephan Pyles, Star Canyon, Dallas, TX
Adapted by StarChefs


Margaritas have long been associated with Texas and by most accounts were invented in Juarez, the twin city of El Paso. Exotic fruit purées or juices make a good addition to the standard Margarita but don't take the shortcut using that terrible "sweet and sour" mix. Fresh lime juice is an absolute must!


Mango Margarita

Yield: 4 servings

  • ½ cup lime juice
  • 5 Tablespoons superfine sugar
  • 2 ripe mangos, peeled, pitted and chopped
  • ¾ cup (4 jiggers) good quality tequila
  • 1½ ounces (1 jigger) Triple Sec
  • Crushed ice

Combine the lime juice and sugar in a large bowl, and let stand, stirring occasionally until sugar has dissolved. In a blender, purée the chopped mango, add the tequila and Triple Sec, and blend until smooth, about 30 seconds. Serve in margarita glasses over crushed ice.


Cactus Margarita


Yield:
4 servings

  • ½ cup lime juice
  • 5 Tablespoons superfine sugar
  • 1 cup cactus pear purée
  • ¾ cup (4 jiggers) good quality tequila
  • 1½ ounces (1 jigger) Triple Sec
  • Crushed ice

Combine the lime juice and sugar in a large bowl, and let stand, stirring occasionally until sugar has dissolved. Add remaining ingredients except the ice and combine thoroughly. Serve in margarita glasses over crushed ice.


Star Canyon High Hog Margarita


Yield:
4 servings

  • 1 cup lime juice
  • 5 Tablespoons superfine sugar
  • ¾ cup (5 jiggers) Herradura Gold tequila
  • 1½ ounces (1 jigger) Grand Marnier
  • Ice cubes
  • Kosher salt

Combine lime juice and sugar and let the sugar dissolve completely. Add liquor and ice cubes. Stir vigorously and serve in salt-rimmed margarita glasses.


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