There is a restaurant in Indianapolis called Bakersfield that I absolutely love. It's part of a small chain that specializes in "authentic Mexican street food." Their ghost pepper hot sauce is some of the best I've tried, and I've spent more than a few summer nights on their brightly lit patio, catching up with friends. But my favorite part of the Bakersfield experience is definitely their margaritas. Strong, tart, and full of bright citrus flavor, the Bakersfield margarita is one of the best in the city.
Ever since I moved away, I've been craving one (or two) of these libations. Unfortunately, I'd have to drive an hour to get one, and the cab ride home would be prohibitively expensive. I haven't been able to find a margarita half as good locally, so I decided to start experimenting at home. It took me a few tries, but I finally mastered a DIY version of my favorite tequila cocktail.
Although the initial prep takes a bit of work, I promise that it's totally worth it, and you'll end up with extra ingredients so you can shake one of these up quickly the next time you inevitably start craving one. Making these margaritas in mason jars not only delivers the authentic Bakersfield experience, it also makes clean-up a cinch.
I hope you enjoy my version of the Bakersfield margarita. I know that I find nearly everything more enjoyable after one or two of these!
Mason Jar Margaritas
1/2 cup DIY Margarita Mix (recipe below)
1/3 cup El Jimador Blanco tequila*
1/3 cup Triple Sec
Fill a mason jar with ice. Add the margarita mix, tequila, and triple sec to the jar. Secure the lid and shake vigorously until the ingredients are combined. Remove the lid, garnish with fresh lime, and enjoy!
*For a spicy variation on this drink, infuse the tequila with two fresh, sliced jalapeños for 48 hours in the refrigerator.
DIY Margarita Mix
1 cup water
1/2 cup agave nectar
1/4 cup fresh lime juice
1 1/2 cups fresh lemon juice
Zest of 1 lime
Add all of the ingredients to a pan and bring them to a boil over medium-high heat. Stirring constantly, simmer for 5-7 minutes. Remove from the heat, and strain the mixture through a fine-mesh sieve, discarding the zest and pulp. Let the mixture cool, and store in a resealable bottle or mason jar.
Do you have a favorite margarita recipe? Where did you try it for the first time? Have you ever tried replicating something you've had in a restaurant?