Circle B Kitchen
This is the margarita that they serve at Rick Bayless' restaurants, Topolobampo, Frontera Grill and others. It's one of the best margaritas I've ever had and it's the one we make here with alarming frequency at the Circle B Kitchen. The only change I made from the original is that it calls for 6 tablespoons of sugar, which I don't think is quite enough. I don't like my margaritas real sweet, but if you make those 6 heaping tablespoons, it comes out perfect.
Makes about 4 margaritas
3/4 cup fresh lime juice (about 3 or 4 large limes)
6 tablespoons sugar (make those heaping tablespoons)
1 cup plus 2 tablespoons blanco tequila (I use either the Cuervo silver or gold)
1/4 cup Gran Torres orange liqueur (I use triple sec, but Cointreau is also awesome)
coarse salt for dipping
Combine the sugar and 1 cup of water in a saucepan, bring to a boil, stirring occasionally. Remove from the heat and stir until sugar is dissolved. Chill and then add the lime juice. Refrigerate for an hour, but no longer than 24 hours.
When ready to serve, add the tequila and orange liqueur to the lime mixture and shake to fully combine.
Rub the rims of your margarita glasses with a slice of lime and then dip each glass in a dish of coarse salt. Add some ice to each of the glasses, shake the margarita mixture well and then pour into the glasses. Place a lime wedge on the rim of each glass, if desired and enjoy!