It might be time for a margarita. (When isn’t it these days?)
This recipe from drinks writer and New York Times contributor Rosie Schaap yields four to six drinks, but feel free to scale it down – or don’t. We won’t judge.
* Make your simple syrup. In a small pot over low heat, simmer 1/2 cup granulated sugar and 1/2 cup water until the sugar dissolves. Let cool. You’ll need only 2 ounces here. Keep the rest in a sealed container in the fridge.
* Assemble the rest of your ingredients. You’ll need 8 ounces blanco tequila, 1 cup lime juice, 4 ounces triple sec, the 2 ounces of your simple syrup and 4 cups of ice.
* Blitz your margs. Add your ingredients to the blender, one at a time, ending with the ice. Blend, adding more ice as necessary, until it’s the consistency of a big Slurpee.
* And enjoy! Salt your rim, or don’t – but you should! Pour the drink into a tall glass, and garnish each with a lime wedge. Sit back and relax.