It is time to make a margarita (always, but especially today – National Margarita Day). Depending on your level of experience, you can think of a frozen drink, served in a plastic cup. Or maybe you envision an alcoholic hipster smoothie, made with endless ingredients and negligible levels of tequila.
To which we say, “To know how to read sheet music before you try to improve.” Margarita should be a non-complex drink. At its core level, it has received just five ingredients: tequila, orange liqueur, lime juice, salt and ice. That’s all you have to do.
The ancestor of Margarita, the “Daisy” cocktail (Margarita is Spanish for daisy) was originally made with brandy. France, Spain, and Germany’s colonization of Mexico over the centuries brought that feeling inside but as soon as those European powers were removed, the drink shifted from a brandy-based one to a local tequila-based drink. Obviously, we are better for it.
The recipe below is a classic margarita with only five ingredients. I am not saluting Rim. For one, it is useless. But I would also argue that it oversees the drink, thereby establishing a balance of tequila, citrus, and sensitivity off-kilter. If you want to salt your rim, no one is stopping you. But maybe try this way first.
- 2 oz. Reposado Tequila (a splash from the bottle)
- 1 oz. Fresh lemon juice
- 1 oz. Orange wine
- Pinch of salt (about the size of a lentil between your fingers)
- Lime wheel
I like to use a reposado in my Margherits. This adds a little extra depth to the entire drink. A Plata, Blanco or Silver is completely fine, but may get lost in the mixture. I already had a bottle of Sierra Reposado on my shelf, collecting dust, so I used it. Generally, if I really want to get fancy, I would go with an Altos Reposado or a Casamigos.
For the most part, the fresh juice from one lime will be about one ounce. So I usually just squeeze the lime directly into the shaker. But if you keep stirring all night, get a bag of nindai, squeeze them and strainer and store the juice in a bottle or jar in the fridge for a week.
Finally, there is orange liqueur. Cointreau is most famous for using. This is fine, but a little expensive. A solid triple second will also work. I am using a mid-range triple second from France that is very bright-orange forward and about half the price of Conreau’s in my liquor store. The point is to find a good orange liqueur No One of those cheap plastic bottle mixers is “Triple Sec.”
what you’ll need:
- Glass of rocks
- cocktail shaker
- Cocktail Strainer
- The sieve
- Packing knife
- Add ice to a glass of rocks, set it aside.
- Add tequila, lime juice, orange liqueur, salt and ice to a shaker.
- Shake the lid and shake until the ice has cooled outside the shaker and has cooled off the top.
- Pour Margherita in Waiting Rocks Glass on fresh ice.
- Garnish with a lime wheel.
- service tax.
It is really hard not to love this drink. It is salty, bright and full of layered citrus, and carries a different agave / tequila flavor while being mild and f * tier. The best thing is that you can make two at a time. Just double and mix tequila, orange liqueur, lime juice and salt.
It is like a no-nonsense margarita that delivers you directly to a thatched hut on a sunny Mexican beach, eating fish tacos for $ 3-per-plate. It is simple, tasty and easy to make. A perfect classic in your cocktail making repertoire.