Topolo Margaritas

topolo margarita

Having lived in Chicago for many years, we developed a lot of early spring traditions, one of which was to beat away the winter blues with a pitcher of margaritas. We would get to a point in the winter where we were so tired of it being dark and cold that a little fiesta would really lift our spirits.

salsa and chips with topolo margarita

Since moving to San Francisco, we haven’t worried much about winter, but we did revive this tradition a few weeks ago during our week of straight rain. We really like Rick Bayless’ Topolo Margarita recipe served with a bowl of hot salsa and chips.

topolo margarita

Spring has officially arrived, so we recommend moving this cocktail straight into the new season with these handmade margarita glasses and picking up a copy of Rick Bayless’ Frontera Margaritas and Guacamoles book. We used colorful bowls to brighten up our table.

Rick Bayless’ Topolo Margaritas
  • ¾ cup fresh lime juice (about 6 large limes)
  • 6 tablespoons sugar
  • 1 cup water
  • 1 cup plus 2 tablespoon blanco tequila
  • ¼ cup Cointreau or Grand Marnier
  1. Combine the lime juice, sugar and water in a pitcher. Stir until the sugar is well dissolved.
  2. Add the tequila and orange liqueur to the pitcher.
  3. In a large shaker, combine 3-4 ounces of margarita mix per serving with ice and shake 10 to 15 seconds, then strain into the prepared glasses.
  4. Repeat with the rest of the mixture.


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