My childhood had plenty of very English foods—crumpets, cucumber sandwiches, and beans on toast—but sandwich pickle slipped by me. It took me dating an Englishman while in college in India to be formally introduced.
This man had but one culinary skill…
My childhood had plenty of very English foods—crumpets, cucumber sandwiches, and beans on toast—but sandwich pickle slipped by me. It took me dating an Englishman while in college in India to be formally introduced.
This man had but one culinary skill (I wasn’t far ahead, either, at the time)—turning out the perfect cheese and pickle sandwich. He had a precise, if painfully slow, manner about his efforts: a uniform amount of butter spread evenly on every slice, each cut of double Gloucester of ideal thickness, and finally, a perfectly apportioned dollop of Branston Pickle.
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. Psst, did you hear we’re coming out with a cookbook? We’re coming out with a cookbook!
In the before times, I was a lunch planner. Which is to say, more organized (okay, uptight) than a dinner planner, albeit not as much as a breakfast planner, or even a snack planner, though I’m not even sure if these exist.
Living in the pastoral Hudson Valley, I have room to grow things. This year’s garden flourished, and within it, my second season growing red shiso, an herb in the mint family with a floral aroma. In Japanese cooking, red shiso is known best for its ric…
Living in the pastoral Hudson Valley, I have room to grow things. This year’s garden flourished, and within it, my second season growing red shiso, an herb in the mint family with a floral aroma. In Japanese cooking, red shiso is known best for its rich hue that stains umeboshi, or pickled plums.
It self-seeds freely in my garden and so as a result, I have a lot of it. Not one to waste, I have used it in all manner of things over the growing season: leaves added to ceviche, chopped into grain dishes, piled generously onto salads, as an aromatic in making pickles; paired with pork, chicken, ribs, and more. Then arrived the end of warm days.
These classic pickled jalapeños, or jalapeños escabeche, are made with fresh jalapeño chili peppers, white onions, garlic, carrots, cider vinegar and herbs. Serve them alongside Mexican dishes, or slice them up for burgers, tacos, or salsas. …
These classic pickled jalapeños, or jalapeños escabeche, are made with fresh jalapeño chili peppers, white onions, garlic, carrots, cider vinegar and herbs. Serve them alongside Mexican dishes, or slice them up for burgers, tacos, or salsas.
This virgin margarita tastes just as good as the real thing! This mocktail is tangy and lightly sweet, with a secret ingredient that takes it over the top. Craving a margarita but can’t drink? Or serving a crowd and need a non-alcoholic option? Enter this virgin margarita! It’s tangy and refreshing, punctuated by that classic salt rim. Even better, it’s got a surprise that brings a bit of “funk” to the flavor that’s reminiscent of tequila. With a focus on tart flavors and balanced with just enough sweet, it’s truly the mocktail version of our Classic Margarita! (Side benefit: it’s lower calorie too!) Here are all our secrets. What’s in this virgin margarita? Here’s how to make everyone’s favorite cocktail into a margarita mocktail! The margarita is a classic alcoholic drink on the list of International Bartender Association’s IBA official cocktails. This means that there’s an “official” definition of the margarita: tequila, Cointreau, and lime juice. But how to make that taste as intriguing…with no alcohol at all? (A zero-proof margarita, if you will?) Here’s what we used did: Lime juice: Always. Lemon juice: Using lemon as well as lime brings nuance to the citrus. Tonic water: Bubbles add a sparkle! […]
This virgin margarita tastes just as good as the real thing! This mocktail is tangy and lightly sweet, with a secret ingredient that takes it over the top.
Craving a margarita but can’t drink? Or serving a crowd and need a non-alcoholic option? Enter this virgin margarita! It’s tangy and refreshing, punctuated by that classic salt rim. Even better, it’s got a surprise that brings a bit of “funk” to the flavor that’s reminiscent of tequila. With a focus on tart flavors and balanced with just enough sweet, it’s truly the mocktail version of our Classic Margarita! (Side benefit: it’s lower calorie too!) Here are all our secrets.
What’s in this virgin margarita?
Here’s how to make everyone’s favorite cocktail into a margarita mocktail! The margarita is a classic alcoholic drink on the list of International Bartender Association’s IBA official cocktails. This means that there’s an “official” definition of the margarita: tequila, Cointreau, and lime juice. But how to make that taste as intriguing…with no alcohol at all? (A zero-proof margarita, if you will?) Here’s what we used did:
Lime juice: Always.
Lemon juice: Using lemon as well as lime brings nuance to the citrus.
Tonic water: Bubbles add a sparkle!
Maple syrup or simple syrup: Just a drizzle balances the tartness.
Pickle juice: Yes, pickle juice adds that tequila “funk”! Keep reading for why…
The secret? Pickle juice.
The secret to making this virgin margarita taste over the top delicious? Pickle juice. Adding intrigue to the flavor of a mocktail is essential to making them more than just fruit juice. It’s customary to experiment with all sorts of things, including non-alcoholic spirits. But we didn’t want to add a special ingredient you’d have to purchase specially.
That’s where pickle juice comes in! It brings a briny funk to this virgin margarita that makes you feel like there’s a little alcohol in it. But it’s not so much that it’s noticeable! It’s also totally optional, so you don’t have to do it if it weirds you out. But after multiple taste tests, pickle juice in a virgin margarita was the clear winner!
Less sugar than the standard virgin margarita!
We love our cocktails crisp and tart around here. So just like our Classic Margarita, there’s barely any added sugar in this margarita. This stands out from the standard margarita mocktail, which is usually so sickly sweet it’s barely a margarita at all! This shouldn’t taste like sweet syrupy juice: it should be crisp and tart. The sugar comes from two sources:
Only 1/4 teaspoon maple syrup or simple syrup (use whichever you’d like: maple syrup is a great natural sweetener with no refined sugar)
A hint of sugar in the tonic water
What is tonic water? Can I use sparkling water?
Tonic water is a carbonated water that also contains quinine and is lightly sweetened. It was originally was used against malaria, but these days the quinine levels are much lower. Quinine adds a slightly bitter flavor, but its not as detectable with today’s lower levels. Even so, if you taste tonic water there’s something about the nuance of bitter and sweet which is hard to replace.
True cocktails and mocktails use tonic water, so we’d recommend finding some if you can! Sparkling water adds only bubbles, but doesn’t have the nuance in flavor. We buy a brand that comes in small cans, which is nice since you’ll only use a little in this virgin margarita.
More margarita variations
If you also drink alcohol (or have friends who do), we’ve got lots more variations on this classic drink! Here are some of our favorites:
This virgin margarita tastes just as good as the real thing! This mocktail is tangy and lightly sweet, with a secret ingredient that takes it over the top.
1/8 teaspoon pickle juice (optional but recommended!)
3 ounces tonic water
For the garnish: Lime wheel
Instructions
Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of flaky sea salt (or for a festive look, use Margarita Salt).
In the serving glass, stir together the lime juice, lemon juice, maple syrup, and pickle juice (adds just the right funky flavor to mimic tequila). Add the tonic water and ice. Garnish with a lime wheel and serve.
Category:Mocktail
Method:Stirred
Cuisine:Mexican
Keywords: Virgin Margarita, Margarita Mocktail, Zero Proof Margarita
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