Signature Blinds Recipe

Juice the citrus

Roll limes and lemons on the counter to loosen juices. Cut and juice enough limes to yield 1 cup fresh lime juice and enough lemons to yield 1/4 cup fresh lemon juice. Strain through a fine-mesh sieve to remove pulp and seeds.

Make simple syrup (if not prepared)

Combine equal parts sugar and water (use 1/2 cup sugar and 1/2 cup water) in a small saucepan over medium heat. Stir until sugar dissolves, bring just to a simmer, then remove from heat and cool to room temperature. Refrigerate if not using immediately.

Combine mix

In a measuring cup or small pitcher combine 1 cup fresh lime juice, 1/4 cup fresh lemon juice, 1/2 cup orange liqueur, and 1/2 cup simple syrup. Stir to combine. Taste and adjust — add up to 1-2 tablespoons more simple syrup if you prefer sweeter, or 1 tablespoon more lime juice for brighter tartness.

Prepare glass rims

Rub a lime wedge around the outer rim (or inner rim, depending on style) of four cocktail or rocks glasses. Spread coarse salt on a small plate and gently press rims into the salt to coat. Set glasses aside.

Shake margarita

In a cocktail shaker, add 3 cups of ice, 2 cups blanco tequila, and all of the prepared margarita mix. Secure the lid and shake vigorously for 12-15 seconds until the shaker is very cold and slightly frosted.

Strain and serve

Fill each prepared glass with 1-2 ice cubes (about 1-2 cubes per glass) or leave rocks-style with 1-2 large cubes. Strain the shaken margarita evenly into four glasses. Garnish each with a lime wedge on the rim. Serve immediately.

Batch storage (optional)

If you have leftover margarita mix and tequila combined, store in an airtight container in the refrigerator for up to 24 hours. Do not store shaken with ice. Stir or gently invert before use.