¬ A good margarita is one of the great joys of life on the / shed ranch. A hard days work moving hay, guiding water from the acequia, building adobes, picking rose fruit or any of the other countless activities we engage in is often rewarded with an ‘daily margarita’.
In my cooking I’m interested in a myriad of things that build up what makes it to the plate, or glass. The flavor really is just the reward, and is always greater the greater the quality of ingredients.
I whole heartedly believe that food that is good for us, if we are perceptive to it, will always taste better. The salt I find on every margarita rim from any restaurant is always either diamond kosher salt, or the margarita salt they seemingly sell to every restaurant, both mostly sodium chloride which is man made and in no way natural or very great for our health as a human, due mostly to the lack of trace minerals. Salt is something that helps keep us hydrated and aids in the delivery of trace minerals. If you are using a commercial salt try one that tastes amazing and is good for you!
We use Redmond ‘real salt’ mined from ancient sea beds in the desert of Utah. Living in the high desert I believe we should also be eating things from the desert. This is the salt we cook with daily and also the only salt we give to our livestock. REDMOND REAL SALT
This recipe is a glimpse into our idealogy that to make food + drink at its highest form - it’s not about the tricks or tweeks, but rather the identity of each component. All of this is found in our ‘everyday margarita’.
RECIPE ↴
DAILY MARGARITA
MAKES ONE SERVING
↓ INGREDIENTS
50g Del Maguey Vida Mezcal ( or any of your favorite agave spirits )
30g Cointreau ( best because it’s sweet enough but is soft on your palete )
16g Fresh squeezed lime juice ( definitely fresh squeezed as you also get the oils from the rind)
150g Ice
Redmond ‘Real Salt’ ( trust me on this one )
↓ NOTE
Though this is a recipe, it is largely a launching point. Each of these ingredients can be swapped out for another, but this is our tried and true absolute favorite version.
↓ PREP
Gather all of the ingredients and start cutting the limes. With one of the halfs, circle the rim of your glass twice and dip into the salt.
Using a handheld juicer juice limes until you have the desired amount.
In a 1 quart wide mouth glass mason jar add your ice, then add the rest of the ingredients.
Once everything is weighed out close lid and shake vigorously 20 times.
Remove the lid and pour the entire contents of the jar into your glass over ice.
