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It's Cinco de Mayo AND Taco Tuesday. So I guess we're going to have to talk about margaritas.
You may think of a margarita as some sort of sugary, sweet, vaguely orange-tasting shitty tequila drink. Which, to be fair, is the sad reality of far too many margaritas.
But a margarita - a real, proper margarita - is a delicious, delicately balanced classic cocktail.
But a margarita - a real, proper margarita - is a delicious, delicately balanced classic cocktail.
A margarita is, at heart, just a sour, almost a tequila daiquiri: tequila, lime, sweetener. That's it. But there's a lot of room for play in that basic formula.
So, some basics: Always use 100% agave tequila, typically a blanco/silver. For value and taste, I like Espolon and Altos.
Also: Always use fresh lime juice. Squeezed from a real, actual lime, same day. If it came to your house as liquid, sorry, you can't use it.
Also: Always use fresh lime juice. Squeezed from a real, actual lime, same day. If it came to your house as liquid, sorry, you can't use it.
For sweetener, you're going to use some choice or combination of Cointreau and/or agave syrup. Nope, that fun-colored bottle of decades-old triple sec you inherited from Aunt May isn't going to do it.
Finally, you're going to need another ingredient, a sort of secret that will make your version taste better than what your friends make: salt. Not on the rim, but incorporated into the drink, via a saltwater/saline solution, in a dropper bottle. I make mine at 20%.
There are two basic approaches to making a margarita: First, a classic, which means Cointreau:
3 drops saline
1/4 ounce agave
3/4 ounce Cointreau
3/4 ounce fresh lime juice (can bump to 1 ounce for slightly more acidity)
2 ounces blanco tequila
Shake over ice, serve rocks
3 drops saline
1/4 ounce agave
3/4 ounce Cointreau
3/4 ounce fresh lime juice (can bump to 1 ounce for slightly more acidity)
2 ounces blanco tequila
Shake over ice, serve rocks
For a slightly dryer, lighter version, cut the agave syrup.
Second, there's the Tommy's margarita, which has no triple sec.
3 drops saline
1/2 ounce agave syrup
1/2 ounce lime juice
2 ounces blanco tequila
shake over ice, serve rocks
3 drops saline
1/2 ounce agave syrup
1/2 ounce lime juice
2 ounces blanco tequila
shake over ice, serve rocks
If you want to elevate a Tommy's, split the lime into Persian and Key Lime portions, a la Bobby Heugel's delicious version here: https://punchdrink.com/recipes/bobby-heugels-margarita/
Finally, you're a mezcal drinker - and you should be - there's this very, very good up version from Employees Only.
https://punchdrink.com/recipes/employees-onlys-mezcal-margarita/
If the Mezcal smokiness is too much, split it 50/50 with reposado tequila. And whatever you do, add a bit of saline to the mix.
https://punchdrink.com/recipes/employees-onlys-mezcal-margarita/
If the Mezcal smokiness is too much, split it 50/50 with reposado tequila. And whatever you do, add a bit of saline to the mix.
I will vouch for all of these versions. Each has its uses.
If I'm trying to show someone how intense and interesting a margarita can be, it's mezcal up.
If I'm eating pizza or burgers, it's classic, with agave.
If I don't feel like opening the Cointreau, it's a Tommy's.
If I'm trying to show someone how intense and interesting a margarita can be, it's mezcal up.
If I'm eating pizza or burgers, it's classic, with agave.
If I don't feel like opening the Cointreau, it's a Tommy's.
The main things here:
Use good tequila, which doesn't mean expensive tequila.
Use salt IN the drink.
Use fresh lime juice.
Unless you are at a Star Trek cosplay party serving fake Romulan ale, your margarita should never, ever be blue.
Use good tequila, which doesn't mean expensive tequila.
Use salt IN the drink.
Use fresh lime juice.
Unless you are at a Star Trek cosplay party serving fake Romulan ale, your margarita should never, ever be blue.
