This is the story of two impulse purchases.
First, a bag of Meyer lemons I grabbed while grocery shopping. If you know anything about me at this point, you know I love a lemon. And Meyers must be embraced during their short season because that slight sweetness, floral note and thin skin truly set them apart from any standard citrus. (I have some similar feelings to the darkly flavoured blood oranges that also make fleeting appearances on store shelves, but nothing as strong as my excitement on seeing Meyers back again.) (Aside: blood oranges make a fabulous Bourbon Old Fashioned — you’re welcome.)
Second, a container of chili con queso from Empire Provisions.
This was truly unnecessary as I was only there to pick up an order I made online. (Have you tried the Korean sausage? You must. I like to stir fry it, throwing in some thinly sliced green onions toward the end, perhaps some chopped cilantro if I have it, and then put it onto a bowl of rice with a ton of quick cucumber pickles, a gross amount of pickled ginger — though usually store bought, I’ll confess — and some steamed veggies, if I have any. And then, I squeeze over some Kewpie mayo. I know, I know, it’s a bit horrifying. Think of it like the anti-Buddha bowl. But dear god, it is truly heaven — you’re welcome.)
Anyway, I was stopping in the fridge/freezer section for a Mexican Coca-Cola and my eye caught by the chili con queso in all of its electric orange-yellow. Did I need it? No. Did I suddenly have an undying craving to eat it? Yes.
Clearly, my subconscious was way ahead of me. I guess it remembered I had a piddly amount of tequila in my cupboard o’ wonders — not to mention three (THREE! Jesus wept.) bottles of Cointreau. (This is why I now have lists taped to the cupboard doors.)
Citrus + tequila + Cointreau = good times.
Good times x chili con queso = excellent times.
That’s just good math.
(Full disclosure: I’m writing this at the end of the margarita and… I think I’m pretty funny right now.)
For all the slushy versions and fancy tequilas available and interesting fruits you can use, a margarita, I feel, is best when simple. See above. And when you have an ingredient like Meyer lemons, you’re halfway home. Sure, lime is traditional. Meyers? Magical.
You’re welcome.
Lockdown Libations achievement unlocked: there were exactly 1.5 ounces of tequila left in the bottle. Not only did I have enough to make this drink, but that’s one bottle not going back into the cupboard!
Meyer Lemon Margarita
- 1 1/2 ounces tequila
- 1 1/2 ounces freshly squeezed Meyer lemon juice
- 1 ounce Cointreau
- flaky or kosher salt for the glass rim
Set a couple of tablespoons of salt onto a small plate.
Cut your Meyer lemon and use the flesh side to rim your glass. The juice from the lemon will act as an adhesive for the salt.
Swirl the rim through the dish of salt — you can do the entire top of the glass or just half, whatever you’d like.
Put a handful of ice cubes into the glass.
To a cocktail shaker, add more ice, the tequila, lemon juice and Cointreau. Shake vigorously for 15 to 30 seconds, until the vessel is cold to the touch.
Strain the drink into the glass.
