Taken again from my vegan cookbook, you don’t have to be vegan, or even close to it, to appreciate this delicious and quite perfect rita. This is my go-to recipe for a rita nearly anytime the Tex-Mex bug bites…and that happens nearly once a week in our house.
Kosher salt, as needed
Lime wedges for wetting glasses and garnish
Lots of crushed ice (or just ice) for serving
4 oz. decent tequila (I use Patron Reposado…trust me on this one)
3 oz. Cointreau
3 oz. freshly squeezed limes (about 3-5 limes)
2 TBSP agave nectar
If you’re mouth is already watering, quickly, here is what you do:
Place a small mound of kosher salt on plate and wet the edges with lime wedge. Roll the wet end of glasses in salt and fill them with crushed ice.
Combine all remaining ingredients in a shaker with small amount of ice, shake, and pour into the prepared glasses. Garnish with lime wedge.
Makes TWO sneakily potent margaritas.