Rangers @ Angels

Last night I was enjoying this drink and several people asked the details. First of all, the tequila that I use is a mid-shelf blanco tequila: El Mayor Tequila Blanco. It isn't cheap, but it's smooth and a little bit sweet which helps the mixture. For some people the cost is a problem.

You can substitute any tequila and it won't mess with the recipe too much. If possible, get something that says 100% Agave, if not then whatever. The cheaper you get, the less tequila you're going to want to use, otherwise you're going to have a more bitter drink that burns on the back end.

Tequila Limeade

• 1 cup lime juice (about 16-18 small or 8-9 medium limes juiced)
• 4 cups water (preferably filtered)
• Simple syrup (1 cup water, 1 cup sugar or sucralose, zest of 2 small limes)
• Blanco tequila (you can use aged tequila, but I don't recommend it)

Halve and juice the limes into a bowl and measure out to one cup. Easiest way is to stick a fork in the middle of the lime half and squeeze around it. I would recommend not straining the juice; the drinks are better with the pulp. Combine the lime juice and four cups water in a pitcher. In a small pot, heat simple syrup ingredients, stirring regularly until sugar is completely dissolved and the liquid is clear. Stir syrup into the pitcher with the other ingredients and then chill until cold (6-8 hours).

Keep the tequila in the freezer. This will smooth out the flavor, but more importantly, keeps your drink from being instantly watered down once you pour it. Mix either 1 part tequila to 2 parts limeade or 1 part to 3 parts, depending on your taste. The crappier the tequila, the closer I'd recommend staying to 1:3 or even 1:4.

Labels: alcohol, food