We're still in Chicago, and tonight we're headed to one of my favorite restaurants: Frontera Grill. Although Frontera's menu is amazing, I really come here because Rick Bayless (or at least his bartenders) makes a fabulous margarita! Here's his Topolo Margarita recipe:
What You'll Need:
3/4 cup fresh lime juice (about 4 limes)
6 tablespoons of sugar
1 cup plus 2 tablespoons blanco tequila
1/4 cup Gran Torres orange liqueur (or Cointreau)
Lime wedges and coarse salt for serving
- Make limeade in advance. Combine the lime juice, sugar, and 1 cup of water in a pitcher. Cover and refrigerate for a few hours.
- Add the tequila and orange liqueur to the pitcher of limeade and mix well.
- Line the rims of your glasses by rubbing them with a lime wedge and dipping them in salt.
- In a large cocktail shaker, combine 1 part of the margarita mixture with 1 part ice. Shake and strain to the prepared glasses. Repeat.
Next time you're in Chicago, be sure to stop by for a Topolo Margarita at Frontera Grill or its sister restaurant, Topolobampo. You won't be disappointed!