Try This: Cinco de Mayo Margaritas Recipe

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Margarita Cocktail Recipe from The Fire Island CookbookHave all your other dishes ready to go, then mix up a pitcher of margaritas from The Fire Island Cookbook by Mike DeSimone and Jeff Jenssen. Ole! Let the fiesta begin.

To rim a margarita glass, cover the bottom of a small plate with coarse salt. Put a little bit of water in another small plate or bowl, and dip the rim of each glass first into the water and then into the salt. When filling, be careful to pour into the center of the glass so you don’t “knock” the salt off.

16 ounces Cazadores Tequila Reposado
8 ounces Cointreau
8 ounces fresh lime juice
3 ounces agave nectar
Coarse salt, for rimming the glasses
2 limes, cut into wedges

Mix all the ingredients in a big glass pitcher filled with ice. Stir well with a wooden spoon. Pour into 8 glasses that have been rimmed with coarse salt, filled with ice, and garnished with a lime wedge. ¡Salud!

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Carrie Morey, daughter of Callie White, founded Callie’s Charleston Biscuits in 2005 with the goal of making her mother’s delicious biscuits accessible across the country. Touted by the Today show, Saveur, Food & Wine, Southern Living, The New York Times, and Oprah, her biscuits and pimento cheese collection are sold at high-end retail stores all over the country. Chosen as one of Martha Stewart’s “Dreamers into Doers” in 2008, Carrie has been a guest lecturer on entrepreneurship at the College of Charleston School of Business for more than five years.

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