Recipe: Clarified Margarita

Ingredients & Equipment:

We have so much love for the classic margarita. It's the top summer drink around here, and while we don't mind making one or two at a time, larger groups might call for an alternate approach. Here we'll make an impressive crowd-pleaser that can be made ahead of time, in bigger batches, and doesn't need any shaking.

Using the method of milk clarification, this recipe leaves us with a drink that's deceptively clear, but packs a punch. (Get it? Milk punch pun.) The finished product has a uniquely silky texture & the clear appearance should impress anyone. This recipe serves about 5 - feel free to scale up to make big batches ahead of your next summer cookout. 

• Lactose sensitive folks: use lactose-free or lactose-modified milk (we used Lactaid)! Dairy-free folks: substitute heated coconut milk (heat to about 140°F) to accelerate the curdling process ✌️

To make:

Mix

Mix ingredients in a pitcher/bowl/vessel - freshly squeezed limes are definitely the way to go, and since that's the extent of the work you'll need to do with this recipe, we strongly recommend not using bottled juice.

Sit

Allow the mixture to sit for a couple of hours. 2 hours at room temperature is a good target, your patience will be rewarded soon!

Strain

Once separated, line your strainer with the filtering medium (paper towels or coffee filter), and slowly strain into a large measuring cup or bowl. If the liquid from the beginning of the straining step is milky, run it through again. Discard the solids after allowing to drip thoroughly.

Serve

It's that easy! Decant into your preferred serving vessel - we are obviously partial to the Skull decanter for anything as killer as this recipe. A punch bowl would also be an excellent choice and allows your guests to serve and refill as needed. Chill if making ahead, serve over ice, garnish if desired & enjoy. Salud!