Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Drinks

Champagne Margarita

Champagne Margarita

 

 

Makes 8 6-ounce drinks

Recipe from Season 6 of Mexico -  One Plate at a Time

Ingredients

The finely grated zest (colored rind only) from 1 lime
1 cup fresh lime juice
1 cup Cointreau
1 cup silver tequila (I like El Tesoro and Partida)
Superfine sugar, if needed for added sweetness
1 lime, cut in half, for serving
Coarse (Kosher) salt, for serving
1 bottle Champagne or other sparkling wine

Directions

In a pitcher, combine the lime zest, lime juice, Cointreau, tequila and sugar if you are using it.  Cover and refrigerate until cold, at least 1 hour). 

Just before serving, strain the mixture to remove the zest, and pour enough salt into a saucer to cover the bottom.  Rub a lime half over the rim of each champagne glass and upend into the salt to crust it lightly.  Pour about 3 ounces of the tequila mixture into each glass, fill the rest of the way with Champagne or sparkling wine and hand to one of your lucky guests.

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