Margaritas
Photography by Sarah Tuck.
Margaritas are the perfect summer cocktail. Refreshing, zesty and salty – they're perfect for a barbecue.
Serves: 6
INGREDIENTS
1 large egg white, size 7,
lightly whisked
2 tablespoons sea salt
1½ cups freshly squeezed
lime juice
½ cup caster sugar
300ml tequila
100ml Cointreau
crushed ice
limes, halved, to serve
METHOD
Put the egg white in a small bowl and the salt into a shallow saucer. Dip each glass first into the egg then the salt to decorate.
Put the lime juice in a blender with the caster sugar and whizz to dissolve the sugar. Add the tequila and cointreau and stir to combine. Fill glasses with crushed ice and pour over the margarita mixture. Serve with limes for squeezing.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!