Agave: Pointy. Vegan. Delicious.
Okay, so maybe just gnawing off a hunk of agave from your neighbor’s yard is not so delicious (or cool). You have to do stuff to it, like distilling, which is my favorite way of enjoying agave.
When you combine distilled agave (also known as tequila, people tell me) with limes and ice, magical things happen. I like to call it a “margarita.” Don’t steal that, I’m already working on the trademark.
Jenni and I have sipped a plethora of margaritas between designing, printing, shirt-folding, and child rearing. A few things we’ve decided:
- Tequila. If it’s not 100% blue agave, it’s crap.
- Expensive does not necessarily equal awesome (see above).
- Throw away the mixes. They’re crap.
- Margaritas are a valid source of vitamin C.
Jenni’s Superifico Margarita Recipe
Combine in a blender:
- 1 cup tequila (100% blue agave)
- 1/4 cup lime juice (freshly squeezed)
- 1/3 cup agave nectar (we like Tres Agaves)
Blend it up. Serve in ginormous margarita glasses.
Technically this makes four margaritas. But who’s counting?
Do you do ‘ritas? What’s your secret recipe? Favorite tequila? Share with us in the comments!