My college town, Pullman, WA, is situated about as close to the Washington/Idaho border as it could be. About 8 miles to the east is another college town, Moscow, Idaho, which boasts a more interesting downtown than Pullman. Through our years in college we were constantly crossing state lines for good food. My personal favorite: La Casa Lopez. The Mexican restaurants in Pullman were dismal, at best, so when I needed an enchilada fix, Casa (as we generally called it) was my place. One of the first times I brought my mom there, the chalkboard by the hostess stand read “MY MARGARITA” and proceeded to list out the most delicious-sounding concoction.
At the time, I was underage, but my mom is a margarita lover. She ordered it and quickly deemed it entirely acceptable. As the years went on, the My Margarita was ordered many times by friends, family, and yes, even myself, when I came of age.
Recently, the My Margarita popped in my head and I immediately decided I needed one. Unfortunately, 6 hours separates me and that juicy drink, so I took it upon myself to make my own. I couldn’t find their menu online , so I had to guess from memory what was in it. The game changing ingredient: fresh orange juice. My parents have long been making their margaritas with a hit of Grand Marnier, for that orangey flavor, but the fresh juice takes it to a whole other level.
This juicy marg is tart from the fresh fruit juice, and sweet from a bit of honey. Careful, you might need more than one ;)
1 shot tequila (I prefer silver tequila, but used Jose Cuervo Gold this time around)
1/2 shot Grand Marnier (or other orange flavored liquer, such as Cointreau)
1 shot fresh squeezed orange juice, about 1-2 oranges, pulp strained out
1 shot fresh squeezed lime juice, about 1-2 limes
1 tsp. honey (could sub agave or simple syrup)
MAKE IT //
Pour all ingredients into a cocktail shaker over ice. Shake it up. Pour into a glass over ice and enjoy!
Tip: Usually I don’t shake my margaritas, but with the thick consistency of the honey, stirred wouldn’t mix it all the way.
PS. My mom found the menu online the other day, and my recipe is not that far off from the original!