Margarita

One of the timeless summer classics, the Margarita is a typical example of a decent drink with a bad reputation. When it is well made, with quality ingredients, it is a nice and balanced drink suitable for hot afternoons.

Like many classics, its origin is lost in the mists of time. Robert Hess outlines quite a few of the available stories in the Drinkboy Margarita recipe page. I don’t have enough data to choose any one account as being more likely than the rest, so I won’t bother. However, it’s safe to assume that a 1930’s/40’s origin is likely.

This date can help explain reason why the Margarita became so spectacularly popular, since it coincides both with the beginning of the tiki, and by extension tropical-drink, craze and also with the beginning of the United States’ view of Mexico as a party-place of sorts. The combination of tropical theme and the Mexico angle given by tequila may have pushed this drink over many others to its current status as one of the most well-known cocktails in the world.

But this is all speculation, of course. Maybe part of the appeal is because of people’s view of tequila as an especially nasty spirit, imbuing the Margarita with a certain mystique and aura of danger, and making it intriguing and attractive to many.

Whatever the reason for trying one, many tend to indulge in a few more, due in no small part to the fact that it’s actually not a bad drink. Unfortunately, the morning after ends up being more memorable than the night before.

The components of this potion are as well-known as they are simple — Tequila, lime juice and triple-sec. If you want your drink to be the best it can be, you need to use the best ingredients. To begin with, a 100%-agave tequila, preferably a young tequila with a little bite to it, is essential. The lime juice should be freshly squeezed and not from a bottle. Finally, the triple-sec must be Cointreau, there is no equal.

Finally, the signature of the Margarita is the salt around the rim of the glass. The technique for this is simple. Place some kosher salt in a saucer, run a lime wedge around the edge of the glass and dip the tip of the glass sideways in the saucer until the outside rim is covered in salt. Many places will just put your glass upside down into a plate of salt, but that will result in salt sticking to the inside of the rim as well as the outside. From here it can slide down into your drink making it salty, which is a very undesirable effect.

As to how to combine these ingredients, there are a few accepted ratios. I’ve settled on the 3:2:1 ratio of tequila/Cointreau/lime juice, which Drinkboy also endorses after a suggestion from Gary Regan. Other recipes call for equal parts of all ingredients, or else a 2:1:1 which reduces the sweetness somewhat.

Recipe:

1 1/2 oz. Tequila
1 oz. Cointreau
1/2 oz. Lime juice

Shake everything with ice and strain into a salt-rimmed cocktail glass, or Margarita saucer.

Notes:

Although It’s not a drink I normally consider, it’s status as a classic is indisputable. The taste is really very distinctive and mixing up a few as a party trick will usually get you looks of admiration, especially if you can drink it and not fall over.

Some people recommend making them with Grand Marnier, an orange liqueur with a brandy base, although in those cases the ratios should be modified to accomodate the additional sweetness of the Grand Marnier.

Rating:

- Maybe if I was more of a Tequila connoisseur, I might like it better.

This entry was posted on Sunday, August 12th, 2007 at 8:26 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.