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The margarita seems like a timeless classic cocktail, but in fact, the limey tequila drink turns 80 this year! David Wondrich, cocktail historian and author of Imbibe!, says that the margarita cocktail originated in the ’30s, during the heyday of “daisy” cocktails, a blend of alcohol (gin or whiskey), citrus juice, and grenadine served over shaved ice. Tequila daisies, a mix of tequila, orange liqueur, lime juice, and splash of soda water, hit the cocktail scene and became known as a margarita, the Spanish word for “daisy.” To celebrate this beloved beverage, we’re sharing a new riff on the frozen margarita from the Lemonade With Zest cookbook by April White. In this particular recipe, White calls for key limes, which you can find on Amazon. Alternatively, you can buy key lime juice at Walmart. Now, all you need is a poolside cabana.
Reprinted from Lemonade With Zest by April White with permission by Chronicle Books, 2018.
(Serves 5 to 7)
- 1 cup (200 grams) granulated sugar
- 1 cup (240 milliliters) still water
- 1⁄2 cup (120 milliliters) freshly squeezed key lime juice (from 14 to 17 key limes)
- 5 cups (600 grams) ice cubes
- pinch of kosher salt
- In a blender, combine all the ingredients. Blend the mixture until smooth.
- Spoon into glasses and serve immediately with spoons or straws.
- With a Splash — Key Margarita: Your Frozen Limonada is just one step away from being the perfect poolside margarita. Make a pitcher of Frozen Limonada according to the recipe, but add 3/4 cup (180 milliliters) of your favorite tequila and 2 tablespoons (30 milliliters) of triple sec before you blend everything up. Serve immediately in salt-rimmed glasses.
If you make this cocktail, be sure to tag us on Instagram.
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(Photos via Gentl & Hyers)