Magaritsa Recipes

THE PERFECT MARGARITA

The Perfect Margarita image

Mastering the margarita requires a certain amount of practice, but once you dial-in your perfect ratio, it's a really easy cocktail to replicate. The classic recipe is 3 parts tequila, 2 parts triple sec, and 1 part freshly squeezed lime juice, and you should probably start off pretty close to that, but my personal favorite proportions are 4-3-2.

Provided by Chef John

Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 8

Ingredients

1 lime wedge
1 pinch coarse sea salt to taste
1 large ice cube
ice
2 fluid ounces white tequila
1 ½ fluid ounces triple sec
1 fluid ounce freshly squeezed lime juice
1 slice lime

Steps:

Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 30.4 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, Sodium 330.6 mg, Sugar 19.9 g

MAGARITSA

Magaritsa image

Make and share this Magaritsa recipe from Food.com.

Provided by Food.com

Categories Lunch/Snacks

Time 45m

Yield 9 serving(s)

Number Of Ingredients 8

Ingredients

1 (2 lb) lamb pluck (liver, lungs and other organs together)
1 lb green onion
1 bunch anise
3/4 cup rice
2 tablespoons butter
lemon juice
3 eggs
salt and pepper

Steps:

Boil the pluck and take out the foam.
Put salt and let it boil for a while.
Take it out and conserve the broth.
Cut the pluck into small pieces.
Put the broth in a large pot, after passing it through a strainer.
Cut the onions and the anise into small pieces, and add them in the broth.
Add also the pluck and the butter.
Lower the fire and let them boil.
When they are almost done, add the rice.
Prepare in the meantime the egg and lemon sauce.
Beat very well the eggs and add the lemon juice very slowly.
Take some of the soup and add it slowly to the sauce.
Do the same thing several times, beating always the sauce, add the sauce to the pot, stirring the soup slowly.

Nutrition Facts : Calories 121.8, Fat 4.4, SaturatedFat 2.2, Cholesterol 77.3, Sodium 49.7, Carbohydrate 16.7, Fiber 1.5, Sugar 1.3, Protein 4.1

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