The Margarita: A Critical Evaluation
Published December 13, 2003
On the Rocks:
--2 1/2 oz of Sauza Hornitos
--1 1/2 oz of Cointreau
--1 1/2 oz Fresh squeezed Lime Juice
--3/4 oz Fresh squeezed Lemon Juice
--Stir or shake lightly over ice to chill then strain into a glass filled with ice.
--No Salt.
--Garnish with Lime wedge.
Up:
--2 1/2 oz of Porfidio Blue Agave Single Barrel Añejo
--1 oz of Cointreau
--1 1/2 oz Fresh squeezed Lime Juice (skip the Lemon juice for this one)
--Lightly salt the rim of a Martini glass.
--Stir or shake lightly over ice to chill then strain into martini glass.
--1/2 oz "float" of Grand Marnier
The first one is a delightful cocktail, a cut above anything you will find in all but the very best bars and restaurants. The second is a real stunner for the taste buds, a drink to be enjoyed and savored like the finest Bordeaux.
Then there is this exacting recipe sent in by a reader:
--2 limes - take the zest from them and the juice from them add 10 Tablespoons Water and 1/4 cup Sugar + 1 teaspoon sugar
--Let this sit for at least 2 to 3 hours tightly covered and refrigerated in a glass or non-reactive container, but not more than 24 hours.
--Strain to filter out the bits of zest and add to it the following:
--3/4 cup (6 oz) Tequila - I prefer Cuervo Especial or something similar, but use a higher quality of you like.
--1 Tablespoon + 1 Teaspoon Grand mariner
--1 Tablespoon + 1 Teaspoon Cointreau
--Serve over rock (with or without salt)
I can't pass judgement on that one since I don't have to patience to wait 2 to 3 hours, but it sounds about as close as you can get to a handmade Margarita, without growing your own agave.
You are encouraged to post your own recipes.
- The Margarita: A Critical Evaluation
- Published: December 13, 2003
- Type:
- Section: Culture
- Writer: David Mazzotta
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Comments on this articleComments
Great one David, will try these out. I can't disentangle Margaritas from Mexico or at least Mexican food, or at least warm air.
I find anything with a sweet mixer gets cloying after a while, hence I don't have to worry about Fru-Fru.
I have always wondered whether pricier liquor is noticeably better. In Robert Cialdini's book, Influence (I think), the author described the marketing of Crown Royal (or Chevas Regal?). The makers had originally intended to sell it as a cheap liquor. But sales were not good. Changing plans, they raised the price and marketed it as an expensive, classier liquor. It sold much better.
Even so, I will take your advice and use the recommended Margarita ingredients. Do you have any preferred ways to overcome hangovers? Also, would you put the mint julep in the category of fru-fru drink?
i find that drinking a Bloody Mary during the night out ensures no hangover the next day.
Tomato juice, 4 shots of (chilli pepper) vodka, and a dash of tobasco
mix it all up. Drink through a straw. It tastes like cold, spicy tomato soup.
jadester: That description made me cringe. I can only assume you live in a college town.
Jan:
I have never found anything that helps a hangover except time.
A Mint Julep, if made in the traditional way - sugar/simple syrup, bourbon, and a mint leaf garninsh - is definitely NOT a fru-fru drink. It is a drink for large, southern, cigar-smoking men, who call women "little phillies".
The margarita is merely the overdressed sister of the daiquiri. And, boy, have I missed the bittersweet wonder since moving away from the East Coast.
Nice recipe. Friend who lived in St. Thomas 20+ years says they need to be made with key limes, the little tiny limes that are ripe when yellow. After tasting his pitcher made with such, I'd have to agree.
Cheers
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the one thing you have missed is:
drinking "fru-fru" drinks from jugs. 2 pint jugs.
- a local restaurant has half-price coktails, including their jugs, on a thursday - that's £5 for a 2 pint jug.
"How many glasses would you like with that?"
"None..."