Because My Limes Were Bitter: Tequila Sour


It’s actually the dead of winter here in Lake Placid with no natural lighting to speak of, so while I figure out the technicalities of manufacturing a “studio” in my apartment, here is a Stock Photo of a Warm Place with a Drink that looks relatively similar to the Tequila Sour. 

I bought like seven limes two weeks ago for fish taco night, and then had about five left over this week. What better excuse for making margs?!

Upon muddling 3/4ths of one, however, I quickly discovered its unforgiving bitterness. Like, not the bitterness of the rind being muddled too much, but the unfortunate bitterness of the lime pulp itself. So that was shot.

The good news is that I had paired my meal with the tequila that night, and I was making a shrimp salad with a lemon vinaigrette. Working with the very few ingredients my home bar currently has on shelf and the ingredients in the fridge for dinner, a Tequila Sour was born. (I have some Yamazaki too but c’mon, that stuff’s served straight.)

Tequila Sour

2 oz. tequila blanco
1 oz. lemon juice
1 oz. simple syrup (or 1 oz. granulated sugar)

ice cubes for shaking
jigger for measuring
Hawthorne strainer(s) for straining
Boston shaker – because these seem to be all the rage these days

Combine the lemon juice, simple syrup, and tequila in your (Boston) shaker. Fill the shaker with ice, and shake. Strain it into a new ice-filled glass (or double strain with a fine mesh strainer if you’re the type that buys no-pulp orange juice), and drink the damn thing.

If you’d like the food pairing as well, you can find the bits and pieces of the recipe here for the salad:
Tequila Marinated Shrimp
Lemon Vinaigrette 
For the actual vegetable base of the salad I used various organic baby greens, purple grapes, .5 yellow pepper, one New York greenhouse tomato, about .3 cucumber, an avocado, and fresh cilantro.



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