While in Austin, I really developed a taste for TexMex, warm weather, and margaritas. Thanks to bartending school, I’m always on the lookout for a good margarita recipe. And, courtesy of Claire, I found a great one…from Chili’s of all places. Who knew?
Anyway, if you’re interested:
1.25 oz. tequila (Sauza)
.5 oz. Cointreau liquor
.5 oz. brandy
4 oz. sweet and sour mix
.25 oz. lime juice
Shake well and pour over ice. It’s smooth but you definitely start to feel the alcohol after awhile. I add a little extra tequila in mine (because I heart tequila), so play around a little with the amounts. I realize the Cointreau and Sauza are a little more top-shelf than most people like, but it absolutely pays off.
Enjoy!