When it comes to replicating the creations of Dean Fearing, there aren’t a whole lot of his culinary feats that the amateur might find easily accomplished through their own handiwork. Fortunately for them (us), Dean Fearing let us know that one of the many styles of margaritas he likes, one of his favorites is the style he first had more than 30 years ago at chef Patricia Quintana’s ranch in Mexico:
“She took a pitcher of ice and put a third amount of Cointreau in it, a third amount of fresh lime juice, and great tequila,” he recalled in our interview in May. “She shook that baby up and put it in glasses, and I said ‘Why have I not been exposed to this one?’”
For those who haven’t yet been exposed to the one-third, one-third, one-third margarita, they’ll find it’s a refreshing testament to simplicity. And they don’t even have to go to Mexico to get it.
The Margarita (Dean Fearing)
By June 20, 2012Published:
- Yield: 1 Servings
- Prep: 5 mins
For those who haven't yet been exposed to the one-third, one-third, one-third margarita, they'll find it's a refreshing testament to simplicity. And we don't even have to go to Mexico to get it.
- 1 1/2 Ounces Tequila 100 percent Agave
- 1 1/2 Ounces Lime Juice Freshly Squeezed
- 1 1/2 Ounces Cointreau
- 1 Slice Lime
- Small Dash Sea Salt
- Use the lemon wedge to spread a small part of the top edge of an old-fashioned glass or a stem glass with lime juice. Apply a small pinch of salt to the moistened part of the glass. Insert the lime on the edge of the glass.
- Combine the tequila, lime juice and cointreau in a drink shaker filled halfway with ice and shake vigorously for 5 seconds.
- Strain into the glass. You know what to do from there.