Mint Margarita Recipe

by Carol Kicinski on March 27, 2013

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Sometimes my job is really tough. Take yesterday for instance, I spent a good couple of hours tweaking and tasting (lots of tasting!) a recipe for mint margaritas. It was taxing, tedious work but somehow I suffered through.

Right now my lime tree is prolific and the mint is threatening to overtake the garden, so a mint margarita seemed like a good way to make use of the bounty.

This cocktail is the kissing cousin of the mojito – a mojarita if you will. After several attempts I believe I have come up with a refined sugar free cocktail that is crisp, refreshing, and fragrant. After I got the recipe down, I continued to taste test just to make sure I got the recipe perfect – see how diligent I am?

There are a few things to know about making a good margarita of any flavor and this one in particular.

First I believe you should start with good tequila – I prefer silver tequila made from 100% blue agave. I am a big fan of Patrón Silver, it is a bit pricey but worth it.

The other alcohol in this drink is a touch of orange flavored liqueur. I prefer Cointreau; it is a premium brand of triple sec. Again, pricier but you only use a little and trust me, it makes a difference!

Fresh lime juice is a must! Do not even think about using bottled lime juice. Please promise me right here and now. Trust me when I say it makes a huge difference!

For a dash of sweetness I use Wholesome Sweeteners organic blue agave,  agave and tequila come from the same plant so it seems simpatico to use them together in a margarita.

To extract all the flavor and fragrance from the mint leaves it is best to muddle it. To muddle is to combine ingredients in the bottom of a cocktail shaker or jar by pressing down with a muddler. A muddler is a long pestle, shaped sort of like a baseball bat, with a flat end at the bottom. If you don’t have a muddler, you can use a wooden spoon or the end of a French rolling pin. The trick is to really get in there and crush the mint (along with the lime juice and agave), you want to extract every bit of the essential oils from that mint – put some muscle into it and muddle through! (Sorry for the pun, I couldn’t resist!)

Even though I find it sexier to make cocktails with a cocktail shaker, there are times when you need to make a big batch and that would just take too long. In this case you can ditch the cocktail shaker and muddler and use a blender. Put the mint, lime juice, and agave into the blender and blend it well before adding the liquor. I prefer not to blend my margaritas with ice as it waters them down. If I am making margaritas in a blender, I blend the ingredients then pour into a pitcher with ice and stir well to chill.

The recipe below makes one cocktail, you can double, triple, or even ten times the amount. Just keep the proportions the same. It is basically 3 parts tequila, 2 parts lime juice, 1 part orange flavored liqueur, and 1 part agave. For every drink I use 1/4 cup mint leaves to muddle and then a few more, thinly sliced, to add to the drink after it has been mixed.

So there you have it. I hope you appreciate all the long, arduous hours I put into testing and tasting to come up with the perfect mint margarita. It was a really tough job but I would do anything for you.

Cheers!

gluten free mint margaritas

Mint Margarita Recipe

Ingredients

5 tablespoons (packed) fresh mint leaves
2 tablespoons fresh lime juice
1 tablespoon organic blue agave
3 tablespoons tequila
1 tablespoon orange flavored liqueur (such as Cointreau)
Ice
Kosher salt, optional
Limes slices – for garnish
Mint springs – for garnish

Directions

Place 4 tablespoons of whole mint leaves in the bottom of a cocktail shaker along with the lime juice and agave. Using a muddler, press down and twist repeatedly until you really smell the mint. Add the tequila, orange flavored liqueur and about a cup of ice. Shake well until really cold.

If you like your margaritas with salt, pour some kosher salt into a small plate, rub a lime wedge around the top of the glass and dip into the salt.

Take the remaining mint leaves, roll them up like a cigar and slice thinly with a very sharp knife. Add some ice to the glass, strain in the margarita and then stir in the sliced mint. Serve with a few slices of lime and a sprig of mint if desired.

Servings:

A gluten free recipe that serves 1.

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Categories:    Cocktails & Drinks

{ 14 comments… read them below or add one }

Beth @ Tasty Yummies March 27, 2013 at 2:59 pm

YUM! I love that it’s like the perfect combo between two of my fav drinks – a mojito and a margarita. I would have never thought to do that. Cannot wait to try this. Thanks for sharing.

Reply

Carol Kicinski March 29, 2013 at 1:16 pm

My pleasure Beth. Cheers!

Reply

John March 27, 2013 at 5:18 pm

I definitely agree with Beth! That’s an award winning pair.

Reply

Carol Kicinski March 29, 2013 at 1:15 pm

Thanks John. Cheers!

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kim ostellino March 28, 2013 at 8:32 am

wow! that sounds so delicious….margaritas are my favorite, and I love mint, but never thought to combine the two…thanks for this new insight! :)

Reply

Carol Kicinski March 29, 2013 at 1:14 pm

My pleasure! Cheers.

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Ridgely's Radar March 28, 2013 at 12:03 pm

Oh Yes please! I can literally taste Spring when I look at these pictures. I must make these for Easter! Thank you!

Reply

Carol Kicinski March 29, 2013 at 1:12 pm

My pleasure. Enjoy! And Happy Easter.

Reply

Anthony March 29, 2013 at 6:07 pm

Wow! Must try it tomorrow! Thanks for the recipe. :)

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Carol Kicinski March 29, 2013 at 7:55 pm

My pleasure, cheers!

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Jen April 3, 2013 at 9:12 am

I”m really glad that you “worked so hard” with your taste tasting. I love margaritas and I will be enjoying this recipe on Saturday!

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Carol Kicinski April 3, 2013 at 7:25 pm

Well Jen it is really tough work but someone had to do it {sigh} :)

Reply

Clare April 3, 2013 at 10:06 am

This one is just delish! I tried it over easter when the family were around. They all loved it.

Reply

Carol Kicinski April 3, 2013 at 7:22 pm

Glad you all enjoyed it Clare! Hope you had a lovely Easter.

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