Chef Bayless offers a Champagne Margarita recipe

   Summer, 2010  [ARCHIVE] Champagne Margarita

Chef Rick Bayless offers this recipe, perfect for the summertime season,
from Season 6 of his television show “Mexico – One Plate at a Time

Champagne Margarita

Makes eight 6-ounce drinks

The finely grated zest (colored rind only) from 1 lime
1 cup fresh lime juice
1 cup Cointreau
1 cup silver tequila (I like El Tesoro and Partida)
Superfine sugar, if needed for added sweetness
1 lime, cut in half, for serving
Coarse (Kosher) salt, for serving
1 bottle Champagne or other sparkling wine

In a pitcher, combine the lime zest, lime juice, Cointreau, tequila and sugar if you are using it. Cover and refrigerate until cold, at least 1 hour.

Just before serving, strain the mixture to remove the zest, and pour enough salt into a saucer to cover the bottom.  Rub a lime half over the rim of each champagne glass and upend into the salt to crust it lightly.  Pour about 3 ounces of the tequila mixture into each glass, fill the rest of the way with Champagne or sparkling wine and hand to one of your lucky guests.

*above photo by Jacquée T.

Rick Bayless is the chef for Frontera Grill  and Topolobampa in Chicago. He  is a cookbook author, and he hosts the television show “One Plate at a Time.”

For more information, visit here.

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