The best fresh margaritas

From Cook's Illustrated

Makes about 1 quart, serving 4 to 6. Published July 1, 2000.

The longer the zest and juice mixture is allowed to steep, the more developed the citrus flavors in the finished margaritas. We recommend steeping for the full 24 hours, although the margaritas will still be great if the mixture is steeped only for the minimum 4 hours. If you're in a rush and need to serve margaritas immediately, omit the zest and skip the steeping process altogether.

Ingredients

4	teaspoons grated lime zest
1/2	cup lime juice from 2 to 3 medium limes
4	teaspoons grated lemon zest
1/2	cup lemon juice from 2 to 3 medium lemons
1/4	cup superfine sugar
	pinch table salt
2	cups crushed ice
1	cup 100 percent agave tequila , preferably Reposado
1	cup Triple Sec

Instructions

1. 1. Combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors meld, 4 to 24 hours.

2. 2. Divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add tequila, Triple Sec, and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses; serve immediately.

Variations

Fresh pineapple margaritas
The pineapple flavor in this variation makes the zest and steeping process in the master Margarita recipe unnecessary.

1	small pineapple (about 3 1/2 pounds)
1/4	cup lime juice from 2 to 3 medium limes
1/4	cup lemon juice from 2 to 3 medium lemons
1/4	cup superfine sugar
	pinch table salt
2	cups crushed ice
1	cup 100 percent agave tequila , preferably Reposado
1	cup Triple Sec

Fresh raspberry margaritas
For strawberry margaritas, substitute an equal amount of hulled strawberries for the raspberries.

1	cup fresh raspberries
1/2	cup lime juice from 2 to 3 medium limes
1/2	cup lemon juice from 2 to 3 medium lemons
1/4	cup superfine sugar
	pinch table salt
2	cups crushed ice
1	cup 100 percent agave tequila , preferably Reposado
1/2	cup Triple Sec
1/2	cup Chambord (or desired raspberry liqueur)

Eggnog

From Simply Recipes

We grew up with eggnog, the kind you buy in a carton, and every Christmas holiday we kids drank up as much of it as we could. I didn't even know that eggnog was a "spiked" drink until well into my adult years. So this recipe is only lightly spiked; feel free to increase the rum and bourbon to your heart's delight, or omit altogether if it's for the kids. Is eggnog part of your family holiday tradition? If so, how do you like it - spiked or virgin? with whipped egg whites or without?

Ingredients

4 egg yolks
1/2 cup sugar
2 cups milk
2 whole cloves
Pinch of cinnamon
1 cup cream
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
2 Tbsp each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog)
*4 egg whites (optional)

Method

1 In a large bowl, beat egg yolks until they become lighter in color (can whisk by hand or use a mixer for this). Slowly beat in the sugar, whisking until fluffy.

2 Combine the milk, cinnamon, and cloves in a thick-bottomed saucepan. Slowly heat mixture on medium heat until it is steaming hot, but not boiling.

3 Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

4 Cook on medium heat, stirring constantly with a wooden spoon, until it begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour.

5 Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill.

Optional: Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog.

Makes 1 quart. Serves 4-6.