The Margarita

It came at me from multiple angles; the Tres Agaves margarita recipe.

My buddy Burkey IM'd me at noon on a workday, saying he had tipped back a couple of them at a company BBQ. "Just three ingredients," he typed away. I imagine the typing was slurred. He reported it was lime juice, Tequila and agave nectar.

"What's agave nectar?", I asked.

I soon found out. That weekend I went to a party where they served the same recipe of margarita, and tried it. It was damn good.

There's some debate as to whether this recipe is mistakenly called a Margarita. Some would call it a Tequila gimlet, but call it whatever you want, I call it delicious.

About to depart for a beach-front vacation, I quickly went about trying to source agave nectar. Trader Joe's had a house-brand of it. There are other brands, and I think you can find it at Whole Paycheck, and other natural food places.

Here's the recipe I used:
2 parts Tequila
1 part lime juice
1 part Agave nectar

Pretty simple list. I squeezed out the limes, added the juice and the nectar to a shaker, added the Tequila to the shaker, shake, and pour over ice. For this recipe, I would avoid the blender. Some purists say the Margarita should never be blended. I say, on a hot day and you feel like an alcoholic icee, a blended margarita is fine. For this recipe, I would use higher-shelf Tequila, and with better Tequila, I don't blend.