Classic Margarita with Lime Oleo-Saccharum

Get the Recipe: Classic Margarita with Lime Oleo-Saccharum

Update this classic cocktail with an extra punch of fresh lime flavor and modern mixologist techniques.

5 from 3 ratings

Yield1 cocktail

Prep10

Rest Time1

Total1 10

Make lime oleo-saccharum (using the first 4 pieces of equipment) a day in advance of making the margarita. Once you have your finished oleo-saccharum, mix ½oz (15ml) of the syrup with 1 ½oz (45ml) fresh lime juice, to make a small amount of lime sherbet.
Now you can measure and pour each of the ingredients into an empty shaker as written. Add whole ice cubes, close, and shake for 30-45 seconds.
Strain over fresh ice in a chilled rocks glass. Garnish with a lime slice or peel.

If you'd like a salted rim, before mixing the cocktail, pour some kosher salt onto a flat plate. Ring the glass with a cut lime to deposit lime juice. Then, tilt the plate to gather the salt to one side and gently dip the edge of the glass into the salt. Turn the glass until you come full circle. (If you want a picture perfect, fully salted salted rim, dip or paint the rim with a thin layer of agave syrup. Then rotate the glass into the salt as directed above.)
The oleo-saccharum can be made a week in advance. It's best to make the sherbet fresh, as lime juice has a tendency to change flavor with age.
Speaking of fresh lime juice. I like to pre-strain my squeezed lime juice before I add it to the cocktail shaker, because I am a klutz and I will spill something while double straining (using a hawthorne and fine mesh strainer at the same time). Work smart not hard and know thyself folks!