This is one of those drinks/recipes (do drinks have recipes?) that I stumble across and got really excited about because it combines two of my favorite things (margaritas and something sparkling (champagne, water, prosecco, I’m not picky)), but then I get really disappointed in myself, because I didn’t think of it first… We have already established my lack of creativity earlier this week, so let’s just move on and talk about the booze.
Wait, before we talk about the booze, I have a public service announcement: Please don’t use real champagne in these. I know the name says ‘champagne’, but if you use real champagne in these you are really just wasting a lot of money and delicious champagne. You shouldn’t do that. If I wanted to be totally accurate these should be called ‘sparkling wine margaritas’, but that didn’t have the same ring to it. You should use prosecco or cava or real any sparkling wine. There is no need to be fancy here.
All that being said, these are delicious. Absolutely delicious. Extremely drinkable. Maybe a bit too drinkable.
From Rick Bayless.
- The finely grated zest (colored part only) from 1 lime
- 1 cup fresh lime juice
- 1 cup Cointreau
- 1 cup 100% agave silver tequila
- Superfine sugar, if needed for adding sweetness
- A half lime for moistening the glass rims
- Coarse (kosher) salt
- 1 bottle chilled brut 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 (about 1/3 cup) 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.