Are you a margarita lover? During our visit to The Resort at Paws Up in Montana last fall, we had the opportunity to try Tim Byres’ signature Woodshed Margarita. It was the perfect start to his amazing dinner, which consisted exclusively of recipes from his award winning cookbook, Smoke. Make this lightly smokey margarita that starts with “sun tea” and a cedar plank for your next barbeque or dinner party.
If you’re looking for a more traditional margarita, check out our favorite from Rick Bayless in Chicago here. For a more adventurous take – try our Spicy Sriracha Margarita, Pineapple Margarita from California wine country in Santa Ynez Valley, or the Marshall Margarita from San Francisco’s Hog Island Oyster Company.
- 750 milliliters of tequila
- 1, 2 by 7 inch cedar wood plank
- In a large glass container with a lid, submerge the wood in the tequila and allow to soak for two days. When you are ready to use, pass through a fine-mesh strainer and reserve in clean dry jars.
- 1¼ cups Simple Syrup (see here)
- 2½ cups SunTea, made with Tequila (see above)
- 5 ounces Cointreu
- 1¼ cups freshly squeezed lime juice
- Lime slices for garnish
- Combine all the ingredients in a large pitcher and stir well.
- Pour into glasses filled with ice and garnish each with a thin slice of lime.