This year when the Meyer lemons were spotted I bought four bags and a bottle of tequila. I only needed two but I also have the extras soaking in Everclear to make a batch of limoncello. That post won't be written for another four weeks.
To make Rick's margarita the tequila is infused for four days with the lemon peel and then strained. The simple syrup is cooked with additional Meyer lemon peel to infuse the syrup. The Meyer lemon juice is collected for the third part of the recipe. When the family was together at my mom's for Easter some of us had a batch of margaritas. It is made by the pitcher so it couldn't be easier. Our ingredients were refrigerated and we poured it over ice to serve. It had a strong tequila presence and was a little less sweet than I am used to but boy was it yummy. It was easy to do and I tried to make it easier since I would be taking everything along. When I had finished straining the tequila I poured it back into the bottle. It would make two pitchers. When I was done making the simple syrup I measured out the amount that I would need for a pitcher and placed it in small canning jars in the freezer. I also measured out the juice and put the right amount for a pitcher in another canning jar. When I headed into Mom's I grabbed the tequila, two jars of frozen infused simple syrup, and two jars of frozen lemon juice. By the time it was time to throw together the drinks the frozen parts were still partially frozen and made for an icy drink when mixed together and poured over ice cubes.
|no ice in this picture but pretty yellow color|