Traditional recipes

Salty Rita

Salty Rita

If you truly love salt on the rim of your glass, this drink is for you

If there’s one thing everybody knows about a good margarita, it’s that it simply is not complete without a salted rim. This cocktail recipe is a new twist on that classic cocktail with the salt level kicked up.

This recipe is courtesy of Morton Salt.

Ingredients

  • 2 Ounces gin
  • 3/4 Ounces Combier
  • 1 1/4 Ounce lime juice
  • 1/2 Ounce simple syrup
  • 2 drops saline solution (Morton Fine Sea Salt/water)

Make the Cocktail Martha Stewart Has Been Drinking All Summer

After taking place for almost 40 years in Aspen, Colorado, the Food & Wine Classic went digital this year. The two-hour fundraising event, which raised over $28,000 for charity, still featured many of our favorite chefs, drinks experts, and food personalities, including Jacques Pépin, Stephanie Izard, Ayesha Curry, JJ Johnson, and Martha Stewart, who closed out the event in a very Martha fashion: with a massive homemade cocktail.

After demonstrating how to make a summery peach pavlova, Stewart showed how she prepares the drink that&aposs been getting her through quarantine: the strawberry "Martha-Rita."

Like a margarita, it contains triple sec, tequila, and lime juice, but the secret ingredient—which gives it its gorgeous baby pink color—is strawberry syrup, which Stewart saves when making homemade jam from the berries in her garden because she&aposs Martha Stewart. ("I put more fruit in the jars and save the leftover syrup," she says.)

She uses lime juice, but says that lemon works just as well. Whenever she has extra limes or lemons on hand, she squeezes the juice into plastic pint containers and labels them, then throws them in the freezer. "Then it’s ready for drinks," she says. "You don’t have to stand there and squeeze all those lemons and limes."

In a blender, she combines 2 cups freshly squeezed lime juice, 2 cups blanco tequila, 1/2 cup triple sec, 1/4 cup strawberry syrup, and 1 to 2 cups ice cubes, depending on how icy you want it. To serve the Martha-Ritas, you&aposll want to use big goblet-like glasses. But be careful not to get too overzealous when salting the rims.

"I put the salt only on the outside rim of the glass," she says. "Don’t put it on the inside or even the lip itself—otherwise people who don’t like a lot of salt will get a lot of salt." It also looks prettier that way—like a light frosting.

She recommends drinking the cocktail "before, during, or after dinner." We&aposll try all of the above.

To get the Martha-Rita recipe, and all the recipes from the Classic at Home, click here. 


Make the Cocktail Martha Stewart Has Been Drinking All Summer

After taking place for almost 40 years in Aspen, Colorado, the Food & Wine Classic went digital this year. The two-hour fundraising event, which raised over $28,000 for charity, still featured many of our favorite chefs, drinks experts, and food personalities, including Jacques Pépin, Stephanie Izard, Ayesha Curry, JJ Johnson, and Martha Stewart, who closed out the event in a very Martha fashion: with a massive homemade cocktail.

After demonstrating how to make a summery peach pavlova, Stewart showed how she prepares the drink that&aposs been getting her through quarantine: the strawberry "Martha-Rita."

Like a margarita, it contains triple sec, tequila, and lime juice, but the secret ingredient—which gives it its gorgeous baby pink color—is strawberry syrup, which Stewart saves when making homemade jam from the berries in her garden because she&aposs Martha Stewart. ("I put more fruit in the jars and save the leftover syrup," she says.)

She uses lime juice, but says that lemon works just as well. Whenever she has extra limes or lemons on hand, she squeezes the juice into plastic pint containers and labels them, then throws them in the freezer. "Then it’s ready for drinks," she says. "You don’t have to stand there and squeeze all those lemons and limes."

In a blender, she combines 2 cups freshly squeezed lime juice, 2 cups blanco tequila, 1/2 cup triple sec, 1/4 cup strawberry syrup, and 1 to 2 cups ice cubes, depending on how icy you want it. To serve the Martha-Ritas, you&aposll want to use big goblet-like glasses. But be careful not to get too overzealous when salting the rims.

"I put the salt only on the outside rim of the glass," she says. "Don’t put it on the inside or even the lip itself—otherwise people who don’t like a lot of salt will get a lot of salt." It also looks prettier that way—like a light frosting.

She recommends drinking the cocktail "before, during, or after dinner." We&aposll try all of the above.

To get the Martha-Rita recipe, and all the recipes from the Classic at Home, click here. 


Make the Cocktail Martha Stewart Has Been Drinking All Summer

After taking place for almost 40 years in Aspen, Colorado, the Food & Wine Classic went digital this year. The two-hour fundraising event, which raised over $28,000 for charity, still featured many of our favorite chefs, drinks experts, and food personalities, including Jacques Pépin, Stephanie Izard, Ayesha Curry, JJ Johnson, and Martha Stewart, who closed out the event in a very Martha fashion: with a massive homemade cocktail.

After demonstrating how to make a summery peach pavlova, Stewart showed how she prepares the drink that&aposs been getting her through quarantine: the strawberry "Martha-Rita."

Like a margarita, it contains triple sec, tequila, and lime juice, but the secret ingredient—which gives it its gorgeous baby pink color—is strawberry syrup, which Stewart saves when making homemade jam from the berries in her garden because she&aposs Martha Stewart. ("I put more fruit in the jars and save the leftover syrup," she says.)

She uses lime juice, but says that lemon works just as well. Whenever she has extra limes or lemons on hand, she squeezes the juice into plastic pint containers and labels them, then throws them in the freezer. "Then it’s ready for drinks," she says. "You don’t have to stand there and squeeze all those lemons and limes."

In a blender, she combines 2 cups freshly squeezed lime juice, 2 cups blanco tequila, 1/2 cup triple sec, 1/4 cup strawberry syrup, and 1 to 2 cups ice cubes, depending on how icy you want it. To serve the Martha-Ritas, you&aposll want to use big goblet-like glasses. But be careful not to get too overzealous when salting the rims.

"I put the salt only on the outside rim of the glass," she says. "Don’t put it on the inside or even the lip itself—otherwise people who don’t like a lot of salt will get a lot of salt." It also looks prettier that way—like a light frosting.

She recommends drinking the cocktail "before, during, or after dinner." We&aposll try all of the above.

To get the Martha-Rita recipe, and all the recipes from the Classic at Home, click here. 


Make the Cocktail Martha Stewart Has Been Drinking All Summer

After taking place for almost 40 years in Aspen, Colorado, the Food & Wine Classic went digital this year. The two-hour fundraising event, which raised over $28,000 for charity, still featured many of our favorite chefs, drinks experts, and food personalities, including Jacques Pépin, Stephanie Izard, Ayesha Curry, JJ Johnson, and Martha Stewart, who closed out the event in a very Martha fashion: with a massive homemade cocktail.

After demonstrating how to make a summery peach pavlova, Stewart showed how she prepares the drink that&aposs been getting her through quarantine: the strawberry "Martha-Rita."

Like a margarita, it contains triple sec, tequila, and lime juice, but the secret ingredient—which gives it its gorgeous baby pink color—is strawberry syrup, which Stewart saves when making homemade jam from the berries in her garden because she&aposs Martha Stewart. ("I put more fruit in the jars and save the leftover syrup," she says.)

She uses lime juice, but says that lemon works just as well. Whenever she has extra limes or lemons on hand, she squeezes the juice into plastic pint containers and labels them, then throws them in the freezer. "Then it’s ready for drinks," she says. "You don’t have to stand there and squeeze all those lemons and limes."

In a blender, she combines 2 cups freshly squeezed lime juice, 2 cups blanco tequila, 1/2 cup triple sec, 1/4 cup strawberry syrup, and 1 to 2 cups ice cubes, depending on how icy you want it. To serve the Martha-Ritas, you&aposll want to use big goblet-like glasses. But be careful not to get too overzealous when salting the rims.

"I put the salt only on the outside rim of the glass," she says. "Don’t put it on the inside or even the lip itself—otherwise people who don’t like a lot of salt will get a lot of salt." It also looks prettier that way—like a light frosting.

She recommends drinking the cocktail "before, during, or after dinner." We&aposll try all of the above.

To get the Martha-Rita recipe, and all the recipes from the Classic at Home, click here. 


Make the Cocktail Martha Stewart Has Been Drinking All Summer

After taking place for almost 40 years in Aspen, Colorado, the Food & Wine Classic went digital this year. The two-hour fundraising event, which raised over $28,000 for charity, still featured many of our favorite chefs, drinks experts, and food personalities, including Jacques Pépin, Stephanie Izard, Ayesha Curry, JJ Johnson, and Martha Stewart, who closed out the event in a very Martha fashion: with a massive homemade cocktail.

After demonstrating how to make a summery peach pavlova, Stewart showed how she prepares the drink that&aposs been getting her through quarantine: the strawberry "Martha-Rita."

Like a margarita, it contains triple sec, tequila, and lime juice, but the secret ingredient—which gives it its gorgeous baby pink color—is strawberry syrup, which Stewart saves when making homemade jam from the berries in her garden because she&aposs Martha Stewart. ("I put more fruit in the jars and save the leftover syrup," she says.)

She uses lime juice, but says that lemon works just as well. Whenever she has extra limes or lemons on hand, she squeezes the juice into plastic pint containers and labels them, then throws them in the freezer. "Then it’s ready for drinks," she says. "You don’t have to stand there and squeeze all those lemons and limes."

In a blender, she combines 2 cups freshly squeezed lime juice, 2 cups blanco tequila, 1/2 cup triple sec, 1/4 cup strawberry syrup, and 1 to 2 cups ice cubes, depending on how icy you want it. To serve the Martha-Ritas, you&aposll want to use big goblet-like glasses. But be careful not to get too overzealous when salting the rims.

"I put the salt only on the outside rim of the glass," she says. "Don’t put it on the inside or even the lip itself—otherwise people who don’t like a lot of salt will get a lot of salt." It also looks prettier that way—like a light frosting.

She recommends drinking the cocktail "before, during, or after dinner." We&aposll try all of the above.

To get the Martha-Rita recipe, and all the recipes from the Classic at Home, click here. 


Make the Cocktail Martha Stewart Has Been Drinking All Summer

After taking place for almost 40 years in Aspen, Colorado, the Food & Wine Classic went digital this year. The two-hour fundraising event, which raised over $28,000 for charity, still featured many of our favorite chefs, drinks experts, and food personalities, including Jacques Pépin, Stephanie Izard, Ayesha Curry, JJ Johnson, and Martha Stewart, who closed out the event in a very Martha fashion: with a massive homemade cocktail.

After demonstrating how to make a summery peach pavlova, Stewart showed how she prepares the drink that&aposs been getting her through quarantine: the strawberry "Martha-Rita."

Like a margarita, it contains triple sec, tequila, and lime juice, but the secret ingredient—which gives it its gorgeous baby pink color—is strawberry syrup, which Stewart saves when making homemade jam from the berries in her garden because she&aposs Martha Stewart. ("I put more fruit in the jars and save the leftover syrup," she says.)

She uses lime juice, but says that lemon works just as well. Whenever she has extra limes or lemons on hand, she squeezes the juice into plastic pint containers and labels them, then throws them in the freezer. "Then it’s ready for drinks," she says. "You don’t have to stand there and squeeze all those lemons and limes."

In a blender, she combines 2 cups freshly squeezed lime juice, 2 cups blanco tequila, 1/2 cup triple sec, 1/4 cup strawberry syrup, and 1 to 2 cups ice cubes, depending on how icy you want it. To serve the Martha-Ritas, you&aposll want to use big goblet-like glasses. But be careful not to get too overzealous when salting the rims.

"I put the salt only on the outside rim of the glass," she says. "Don’t put it on the inside or even the lip itself—otherwise people who don’t like a lot of salt will get a lot of salt." It also looks prettier that way—like a light frosting.

She recommends drinking the cocktail "before, during, or after dinner." We&aposll try all of the above.

To get the Martha-Rita recipe, and all the recipes from the Classic at Home, click here. 


Make the Cocktail Martha Stewart Has Been Drinking All Summer

After taking place for almost 40 years in Aspen, Colorado, the Food & Wine Classic went digital this year. The two-hour fundraising event, which raised over $28,000 for charity, still featured many of our favorite chefs, drinks experts, and food personalities, including Jacques Pépin, Stephanie Izard, Ayesha Curry, JJ Johnson, and Martha Stewart, who closed out the event in a very Martha fashion: with a massive homemade cocktail.

After demonstrating how to make a summery peach pavlova, Stewart showed how she prepares the drink that&aposs been getting her through quarantine: the strawberry "Martha-Rita."

Like a margarita, it contains triple sec, tequila, and lime juice, but the secret ingredient—which gives it its gorgeous baby pink color—is strawberry syrup, which Stewart saves when making homemade jam from the berries in her garden because she&aposs Martha Stewart. ("I put more fruit in the jars and save the leftover syrup," she says.)

She uses lime juice, but says that lemon works just as well. Whenever she has extra limes or lemons on hand, she squeezes the juice into plastic pint containers and labels them, then throws them in the freezer. "Then it’s ready for drinks," she says. "You don’t have to stand there and squeeze all those lemons and limes."

In a blender, she combines 2 cups freshly squeezed lime juice, 2 cups blanco tequila, 1/2 cup triple sec, 1/4 cup strawberry syrup, and 1 to 2 cups ice cubes, depending on how icy you want it. To serve the Martha-Ritas, you&aposll want to use big goblet-like glasses. But be careful not to get too overzealous when salting the rims.

"I put the salt only on the outside rim of the glass," she says. "Don’t put it on the inside or even the lip itself—otherwise people who don’t like a lot of salt will get a lot of salt." It also looks prettier that way—like a light frosting.

She recommends drinking the cocktail "before, during, or after dinner." We&aposll try all of the above.

To get the Martha-Rita recipe, and all the recipes from the Classic at Home, click here. 


Make the Cocktail Martha Stewart Has Been Drinking All Summer

After taking place for almost 40 years in Aspen, Colorado, the Food & Wine Classic went digital this year. The two-hour fundraising event, which raised over $28,000 for charity, still featured many of our favorite chefs, drinks experts, and food personalities, including Jacques Pépin, Stephanie Izard, Ayesha Curry, JJ Johnson, and Martha Stewart, who closed out the event in a very Martha fashion: with a massive homemade cocktail.

After demonstrating how to make a summery peach pavlova, Stewart showed how she prepares the drink that&aposs been getting her through quarantine: the strawberry "Martha-Rita."

Like a margarita, it contains triple sec, tequila, and lime juice, but the secret ingredient—which gives it its gorgeous baby pink color—is strawberry syrup, which Stewart saves when making homemade jam from the berries in her garden because she&aposs Martha Stewart. ("I put more fruit in the jars and save the leftover syrup," she says.)

She uses lime juice, but says that lemon works just as well. Whenever she has extra limes or lemons on hand, she squeezes the juice into plastic pint containers and labels them, then throws them in the freezer. "Then it’s ready for drinks," she says. "You don’t have to stand there and squeeze all those lemons and limes."

In a blender, she combines 2 cups freshly squeezed lime juice, 2 cups blanco tequila, 1/2 cup triple sec, 1/4 cup strawberry syrup, and 1 to 2 cups ice cubes, depending on how icy you want it. To serve the Martha-Ritas, you&aposll want to use big goblet-like glasses. But be careful not to get too overzealous when salting the rims.

"I put the salt only on the outside rim of the glass," she says. "Don’t put it on the inside or even the lip itself—otherwise people who don’t like a lot of salt will get a lot of salt." It also looks prettier that way—like a light frosting.

She recommends drinking the cocktail "before, during, or after dinner." We&aposll try all of the above.

To get the Martha-Rita recipe, and all the recipes from the Classic at Home, click here. 


Make the Cocktail Martha Stewart Has Been Drinking All Summer

After taking place for almost 40 years in Aspen, Colorado, the Food & Wine Classic went digital this year. The two-hour fundraising event, which raised over $28,000 for charity, still featured many of our favorite chefs, drinks experts, and food personalities, including Jacques Pépin, Stephanie Izard, Ayesha Curry, JJ Johnson, and Martha Stewart, who closed out the event in a very Martha fashion: with a massive homemade cocktail.

After demonstrating how to make a summery peach pavlova, Stewart showed how she prepares the drink that&aposs been getting her through quarantine: the strawberry "Martha-Rita."

Like a margarita, it contains triple sec, tequila, and lime juice, but the secret ingredient—which gives it its gorgeous baby pink color—is strawberry syrup, which Stewart saves when making homemade jam from the berries in her garden because she&aposs Martha Stewart. ("I put more fruit in the jars and save the leftover syrup," she says.)

She uses lime juice, but says that lemon works just as well. Whenever she has extra limes or lemons on hand, she squeezes the juice into plastic pint containers and labels them, then throws them in the freezer. "Then it’s ready for drinks," she says. "You don’t have to stand there and squeeze all those lemons and limes."

In a blender, she combines 2 cups freshly squeezed lime juice, 2 cups blanco tequila, 1/2 cup triple sec, 1/4 cup strawberry syrup, and 1 to 2 cups ice cubes, depending on how icy you want it. To serve the Martha-Ritas, you&aposll want to use big goblet-like glasses. But be careful not to get too overzealous when salting the rims.

"I put the salt only on the outside rim of the glass," she says. "Don’t put it on the inside or even the lip itself—otherwise people who don’t like a lot of salt will get a lot of salt." It also looks prettier that way—like a light frosting.

She recommends drinking the cocktail "before, during, or after dinner." We&aposll try all of the above.

To get the Martha-Rita recipe, and all the recipes from the Classic at Home, click here. 


Make the Cocktail Martha Stewart Has Been Drinking All Summer

After taking place for almost 40 years in Aspen, Colorado, the Food & Wine Classic went digital this year. The two-hour fundraising event, which raised over $28,000 for charity, still featured many of our favorite chefs, drinks experts, and food personalities, including Jacques Pépin, Stephanie Izard, Ayesha Curry, JJ Johnson, and Martha Stewart, who closed out the event in a very Martha fashion: with a massive homemade cocktail.

After demonstrating how to make a summery peach pavlova, Stewart showed how she prepares the drink that&aposs been getting her through quarantine: the strawberry "Martha-Rita."

Like a margarita, it contains triple sec, tequila, and lime juice, but the secret ingredient—which gives it its gorgeous baby pink color—is strawberry syrup, which Stewart saves when making homemade jam from the berries in her garden because she&aposs Martha Stewart. ("I put more fruit in the jars and save the leftover syrup," she says.)

She uses lime juice, but says that lemon works just as well. Whenever she has extra limes or lemons on hand, she squeezes the juice into plastic pint containers and labels them, then throws them in the freezer. "Then it’s ready for drinks," she says. "You don’t have to stand there and squeeze all those lemons and limes."

In a blender, she combines 2 cups freshly squeezed lime juice, 2 cups blanco tequila, 1/2 cup triple sec, 1/4 cup strawberry syrup, and 1 to 2 cups ice cubes, depending on how icy you want it. To serve the Martha-Ritas, you&aposll want to use big goblet-like glasses. But be careful not to get too overzealous when salting the rims.

"I put the salt only on the outside rim of the glass," she says. "Don’t put it on the inside or even the lip itself—otherwise people who don’t like a lot of salt will get a lot of salt." It also looks prettier that way—like a light frosting.

She recommends drinking the cocktail "before, during, or after dinner." We&aposll try all of the above.

To get the Martha-Rita recipe, and all the recipes from the Classic at Home, click here. 


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