The holidaze are almost here and, if your house is like ours, folk will be coming, so you might as well have a decent drink. And, really, this drink is a bit more than decent. Based on a cocktail I love at Rick Bayless’ Frontera Grill, the Margarita Mimosa is as refreshingly good at brunch as it is before – or, heck, even during dinner.
The best thing is, you can make most of it in a pitcher ahead, then chill and, in the midst
of everything, pour some into a glass and top of with champagne, easy peasy!
•2 cups water
•2 cups sugar
•2 cups lemon juice
•1-1/2 cup Key lime juice
•3 cups tequila
•3/4 cup (12 tbsp) Cointreau
•2 cups orange juice
•2 cups lemon sour mix
Note: this is actually a double batch, which makes sense given the season and the likelihood that you’ll have a full house. In truth, even if you don’t have a full house, it’ll keep in the fridge for several days, so, enjoy!
First, make your sour mix by stirring the water into the sugar in a pot over medium heat until the sugar has completely dissolved and the liquid is clear.
Remove from the heat and allow to cool completely before stirring in the lemon and Key lime juice until well and truly blended.
You can keep this sour mix in the fridge just as it is for a couple of days, but why not make your holidaze a little bit easier?
I like to stir the sour mix together with the tequila, Cointreau, and orange juice and then chill that in the fridge, then, in the middle of all the chaos and cheer and trauma that is the holidaze , all you need to do is open a bottle of champagne – I really think that extra dry is the way to go here, but you do you – pick the turkey up off the floor (don’t ask), then pour the margarita into a glass and top with a splash of something suitably sparkly.