Jacquée T. is an authoress, poetess, and former newspaper columnist for 'Letter from Chicago.' She presents articles and suggestions to appeal to the romantic in you. "Living life romantically is a matter of perspective." she says.



 

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A romantic in Chicago

Home » A Romantic's Perspective » Wine Notes » Chef Bayless offers a Champagne Margarita recipe

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

Ingredients
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

*Directions
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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