The sun may be out in the Pacific Northwest, but I know better than to believe it means the temperature out there is much warmer than a margarita should be. Thoughts of these delicious drinks soon travel to our favorite little bar in our favorite vacation destination. I’m talking about the Monkey Business Bar in Cabo San Lucas. The people, location, and food are wonderful. We love it.
If you’re like us, you may have a post-holiday budget that does not have time for a spur of the moment trip to the sun. We are making due with the next best thing: making Monkey Business caliber margaritas. We prefer them on the rocks, but they are easily mixed in a blender, too.
Ingredients:
- 2 oz. 100% blue agave tequila
- 1.5 oz. Cointreau (or triple sec)
- Fresh juice of one orange (approx 1.5 oz.)
- Fresh juice of 2 or 3 limes (approx 2 oz.)
- Agave nectar to taste (or simple syrup)
- Salt for rim of glass (optional)
- Lime for sunshine garnish
Fill serving glass with ice. Let it sit until it is time to replace the ice with yummy margarita.
Combine liquid ingredients with cracked ice in a cocktail shaker until the exterior is frosty. Let this concoction chill while the garnish is created.
To make the sunshine garnish:
Cut the lime in half, and then cut a slice from one of the halves. In the other half, stopping just shy of half way through, make another slice. This partial slice will be used to attach the garnish to the glass, so it is important to not cut too deep.
Next, take the full slice and use a very sharp knife to cut each segment from rind through the center. Carefully turn this slice inside out. Slide the inside out lime onto half 2, make additional slices as needed.
Finally, attach the sunshiny lime to the glass using the partial slice.
Pour into chilled glass and enjoy. Repeat as necessary.
Cheers!
Traveling Team Fischer 