margarita
Margaritas are often made with an orange
liqueur like Cointreau, which some people find
too sweet. Freshly squeezed lime juice—never
bottled—has plenty of citrus flavor, and agave
syrup sweetens and complements the agave
flavors in the tequila. A salted rim is not neces-
sary, but many people like it because it takes the
burn out of the alcohol. Serves 1
1 lime wheel, with a slit cut at the center
Kosher salt (optional)
1½ fl. oz. (3 Tbs.) 100% agave tequila blanco (silver),
such as Patrón or Milagro
1½ fl. oz. (3 Tbs.) fresh lime juice
¾ fl. oz. (1½ Tbs.) light agave nectarFor a salted rim (optional), run the slit of the lime wheel
around the rim of a chilled rocks glass (or a chilled
martini glass if you prefer no ice) to moisten, then dip
the rim into a small dish of kosher salt.
Fill a cocktail shaker with ice and add the tequila,
lime juice, agave nectar, and ¾ fl. oz. (1½ Tbs.) water.
Put the lid on the shaker and make sure it has a
good seal.
Shake vigorously until the outside of the shaker is
frosty, 10 to 15 seconds. Strain into the prepared glass
over fresh ice (if desired). Garnish with the lime wheel
and serve.grilled nectarines with blackberries
and ice cream
This is great with caramel-flavored ice cream, but vanilla is
also delicious. Serves 8
2 pints blackberries
13 cup water
1 tsp. fresh lemon juice;
more to taste
Sugar to taste
2 Tbs. unsalted butter, melted
2 Tbs. honey
½ tsp. ground cinnamon
4 large, ripe nectarines
Caramel or vanilla ice cream
Crisp butter cookies and
fresh mint sprigs (optional)
In a blender, mix 1 of the pints of
blackberries with the water and
lemon juice. Purée until smooth.
Pass the purée through a fine
sieve, pressing down with the
back of a ladle. Adjust the flavor
with either more lemon juice or a
little sugar. Reserve this coulis.
Heat the grill to medium high.
In a shallow bowl or lipped plate,
stir together the melted butter,
honey, and cinnamon. Cut each
nectarine in half and remove
the pit. Slice a bit off of the side
opposite the pit so that the fruit
will lie flat when serving. Roll each
half in the melted butter mixture.
Grill, pit side down, until the
fruit is softened and the pit side
begins to darken and caramelize,
about 4 minutes.
Put a nectarine half (pit side
up) at the center of each plate.
Drizzle some of the coulis around
the fruit and sprinkle with the
fresh blackberries. Top each
nectarine while still warm with a
scoop of ice cream. Garnish with
a crisp butter cookie and a sprig
of fresh mint, if you like. Serve
immediately, while the ice cream
begins to soften but before
it melts.Nectarine halves dipped in butter
get grilled until softened and cara-
melized. Note that the other side
has been sliced flat to keep the fruit
from rolling around once it’s on the
serving plate.FINECOOKING.COM 83