The title says it all.
Let’s get this out up-front: this recipe is a once in a while thing. I’m not advocating that everyone go making this often, but if you’re a drunken fool then this is better than 99% of the alternatives. So, if you’re going to drink alcohol, aside from red wine I suppose (which I personally haven’t the taste for), then this is the ticket.
This Drink Rocks…Truly
I know, I know…you have tried lots of recipes off of the internet and it’s always a disappointment, kinda like my attempt at making Almond Flour Pancakes. They were okay I guess, but not something I’d bother trying to make again.
But this time, my friends, I’ve stumbled upon a recipe that absolutely kicks ass and will be made probably more often than it should be, because I won’t be able to help myself. Introducing the Paleo Margarita!
It’s so simple it’s silly. And surprisingly tasty. Honestly, I expected it to taste like a too strong or too watery weak imitation of those margaritas we’re all used to, you know, the ones with the pre-mix full of sugar, or the shit the vegans have been going Lady GaGa over lately – agave nectar, which is actually worse for you than table sugar.
Paleo Margarita Recipe
This margarita recipe is absolutely perfect and so simple.
- 3 parts Tequila
- 2 parts Triple Sec
- 1 part lime juice
- Lime for garnish (if you care)
- Sea Salt
Pretty obvious but heck, I’m Captain Obvious so I’ll blog about it anyway:
- Put the tequila, triple sec, and lime juice into a shaker (or pint glass) full of ice and mix it/shake it up well.
- Rub slice of lime around the rim of the the glass you intend to drink from. Coat it with sea salt. If you’re not an alcoholic and don’t have one of those rim salter contraptions, then do it barrio-style like I did and just place the sea salt onto a paper towel and rotated the glass around it (holding the glass sideways of course). If you put enough lime on the rim then it will stick well enough.
- Pour the margarita into the freshly salted glass, add your lime slice for garnish.
- Take a sip, delight in how amazing it tastes, and then leave a comment below exclaiming how it is better than those shitty margaritas you’ve been paying $7 apiece for at Friday’s or Applebees or your local Mexican non-authentic place of choice.
You’ll notice that it isn’t that fake slime green color you’re used to. It’s more like a cloud color.
Time for Some Props
Now for some proper attribution. This recipe apparently is the original margarita recipe and has been around since the first margarita. I’ve heard that some authentic Mexican restaurants still make their margaritas this way, but most now use pre-made mixes full of sugar, or they add simple syrup or other crap to the mix. Once you’ve had one of these you will never want that other stuff again. Last weekend my wife and I went to an overpriced Mexican restaurant that had two great things that made up for the real meal: the margaritas and the tableside guacamole. This margarita recipe tastes just like it. Except it costs a lot less than the $9 apiece we were paying.
If you love it or hate it, leave a comment and let me know!
3 replies on “The Paleo Margarita Recipe: Low Carb Awesomeness In a Glass”
It was just too bitter for me so I whirled it in the blender with very little ice, a few frozen strawberries and, yes, a touch of the dreaded agave nectar. Delicious (to me)! 🙂
I can see how it can be too bitter/sour. I’ve never tried agave nectar in anything, but the idea of throwing in some strawberries and blending them in is a definite must-do. In fact, this weekend I’m going to make a point to try that!
[…] wine, which at least has resveratrol in it (linked to anti-ageing effects), or Robb Wolf’s Paleo Margarita, which he claims will, thanks to the lime, blunt the insulin response from the relatively decent […]