With just a few simple ingredients, these simple, classic margaritas are one of our favorite cocktails to make at home.
So it’s totally appropriate that I’m sharing these classic margaritas with you this week for three reasons: classic margaritas have been a snow day staple in our house; my best friend Tina is coming tomorrow; and I finally edited these photos (spoiler: it took me freaking forever).
Yes, I know, I know, Charlotte’s snow day was well over a week ago, so how timely are these classic margaritas really? (The answer, my friends will be found when we discuss point three). However, considering my track record and the fact that I don’t share some things until months later (remember the time it took me a year to talk about our wedding?), I really think two weeks is super timely.
I can’t exactly pinpoint the time where snow days became synonymous with margaritas, but I am pretty sure if we are ball parking here, we are going back to my junior year of college. I went to college in Wisconsin, where snow was plentiful but actual snow days were few and far between. (This is the part where I talk about how we had to go to class even with a foot of snow on the ground, and for embellishment add that class was uphill both ways and we did the walk barefoot). So even though that pesky little thing called class sometimes got in the way (wait you went to college to study and not socialize?), we definitely indulged in all fun snow day things like sledding (on cafeteria trays, no less, and also wearing garbage bags) and cocktail making (because college).
Snow comes in handy for cocktail making, especially blended beverages, because you can use it in lieu of ice (just make sure to avoid any yellow snow!). And as 20 year old college students, we thought we were geniuses to have to avoid making or (god forbid buying) ice, and instead post sledding, would tromp outside with various containers to collect snow for our cocktails, and “snowgaritas” were born (snow, margarita mix, and tequila in a cheap blender from target, likely a little heavy handed on the tequila). Yes, we weren’t only geniuses for using snow instead of ice, we were super creative in naming our cocktails too.
Snowgaritas take me to point two in reasons why these classic margaritas are a timely post, my best friend Tina is coming to Charlotte tomorrow. Tina was certainly involved (if not developed and spearheaded, geez 11 years feels like so long ago) snowgarita making (she had a blender in her dorm room which was clutch), and it was a college tradition we carried with us when we moved to Madison for graduate school. In fact, my first law school exam ever was cancelled due to a blizzard (which is crazy because it was something like the first time in 38 years the University of Wisconsin cancelled class) so of course we made snowgaritas to celebrate before trudging downtown to meet our friends at the bars.
Since college and law school, my snow days have gotten a little more simple (and also a little fewer and farther between thanks to a move to North Carolina). While I now I opt for cozying up on the couch, catching up on my DVR and watching the cold, wet stuff fall outside from the comfort in front of the fire place, I do love the excuse of a snow day to whip up a midday cocktail because honestly, when else is it appropriate to drink at 3pm in the middle of the week? Sure, we use real ice now (because we’re adults, we even have fancy ice cube trays for cocktails) and we’ve swapped the blender for a shaker, but margaritas are a snow day stalwart.
And as to point three, the timing of this post is because two weeks ago, on our very Southern snow day (school was out for three days for about 4 inches of snow) I did whip us up a batch of mid afternoon classic margaritas and took the photos for this post. I forced myself to shoot in manual mode and edit in Lightroom because I’m working on improving my photography this year, and let’s just say Lightroom is a beast that I’m still learning but it took me two weeks to get these looking consistent and the way I wanted them to.
But between you and me, let’s just tell Tina these classic margaritas wanted to make their timely blog debut in her honor.
- 1½ ounces tequlia
- 1 ounce orange liquor (Cointreau)
- 1-2 ounces fresh squeezed lime juice
- fresh squeezed orange juice to taste (less than one ounce)
- salt for the glass rim
- lime for garnish
- Combine tequlia, orange liquor, lime and orange juice in a cocktail shaker with ice. Shake until well blended and pour into a salt rimmed glass. Garnish with lime wedge or wheel.