Cinco de Mayo {Double Agave Margarita}

I’m a big fan of margaritas. That being said, I don’t get to drink them very often. I prefer a traditional style with simple ingredients and sometimes it can be tough to find a classic margarita among all the slushie style and tub mix versions.  The warmer weather paired with Cinco de Mayo celebrations tomorrow has put me in the mood for my favorite margarita.

The recipe I use has been perfected by Julio Bermejo from Tommy’s Mexican Restaurant in San Francisco. I never substitute ingredients, but I do sometimes eyeball the proportions. Normally, I wouldn’t recommend inexact measurements for a cocktail, but this one is always delicious.

The recipe:

• lime wedge
• kosher salt (I used Himalayan pink salt)
• ice
• 2 ounces reposado tequila
• 1 ounce fresh lime juice
• 1/2 ounce agave nectar or juice

If needed, crush your salt. You can use a mortar and pestle but if you don’t have one, you can always use my favorite method, placing the salt between two paper towel sheets and gently rolling a juice glass over salt until finely crushed. There’s a better explanation with photographs in the Banana Walnut Pancakes {100% Whole Wheat} post. Next, juice two limes. Set one lime wedge aside to use for salting the glass.

{crushed Himalayan salt)

Pour tequila, lime juice and agave nectar into the iced filled shaker.

Shake vigorously.

{I love the simple design of this shaker, this stainless steel shaker is similar}

Pour into salted cocktail glass and garnish with lime.

Happy Cinco de Mayo!