5 Sicilian lemons
1½ ounces reposado tequila
2/3 ounce triple sec liqueur
Heat the oven to broil.
Slice the lemons in half, then arrange cut side up on a rimmed baking sheet. Broil at the center of the oven for about 10 minutes or until the lemons are golden brown. Set aside until cool enough to handle, then juice the lemons into a bowl or 2-cup liquid measuring container. Using a mesh strainer lined with cheesecloth, strain the lemon juice into a blender. Blend for four 25-second bursts. Set aside.
Sprinkle a few tablespoons of sugar on a small plate. Use one of the squeezed lemon rinds to moisten the rim of a coupette or other suitable glass for a margarita. Overturn the glass into the sugar, and gently move around to coat the rim. Refrigerate the glass until ready to fill.
To prepare the cocktail, in cocktail shaker filled with ice, combine the tequila, ¾ ounce of the broiled lemon juice and the triple sec. Shake well, then strain into the prepared glass.
Cook's note: Unused lemon juice can be refrigerated for several weeks.
Adapted from "The Cocktail Lab" by Tony Conigliaro (Ten Speed Press, 2013)