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Let's mix up a pitcher of Margaritas for Cinco de Mayo!
MARGARITA COCKTAILS
There is great dispute over who invented the Margarita. Contenders include bartenders in Ciudad Juárez, Baja California and Los Angeles, as well as a San Antonio, Texas socialite who claims to have invented it at her villa in Acapulco. But unless you or someone close to you is one of the pretenders the truth is probably not important. Like other such items including nachos and chimichangas the Margarita may well have been "invented" by several different people at different times.
It is not well known that until a few years ago it was difficult to find a bartender in Mexico who knew how to make a Margarita outside of establishments catering to American tourists. Most Mexicans take their tequila either neat with some lime and salt on the side, or with a chaser of sangrita, a mixture of orange juice, grenadine, chile powder and sometimes tomato juice. Now though, with NAFTA and a general increase in cross border culture, most Mexican bartenders at least have some idea of how to make a Margarita.
There are enough different recipes for this cocktail to fill an entire book and have! Just remember that in a pinch you won't go far wrong mixing equal portions of triple sec (or another orange-flavored liquor like Cointreau or Grand Marnier), lime juice and tequila. (Most experts recommend a good white or silver tequila rather than the longer aged and more expensive reposado or añejo versions because of its fresh, clean flavor, and the fact that it is assertive enough not to be overwhelmed by the other ingredients). Please do not succumb to the temptation of buying one of those bottles of artificially colored Margarita mix, or using any kind of bottled lime juice, unless it is 100% fresh, such as those used by some bars and restaurants. Just squeeze the limes and mix the orange liquor and tequila yourself! And for real authenticity use the small Mexican or Key limes, rather than the larger Persian limes.One twist on the theme that is well worth it is to substitute a little damiana liquor for some of the triple sec-say half and half. It is made from an herb found in Baja California where it is also made into a tea, and is reputed to be an aphrodisiac. In fact the bottle of one of the most popular brands is in the shape of a pregnant woman! Damiana is distributed in this country and adds a very special taste dimension to the drink.
Note: To salt the rim of the serving glass, rub it with a lime wedge then dip it into a plate of kosher salt.
Following are a couple of favorite recipes.
STANDBY MARGARITAThis is the easy one to remember!
1 ½ ounces sliver tequila
1 ½ ounces triple sec
1 ½ ounces lime juicePlace the ingredients in a cocktail shaker with ice and shake for 30 seconds, then either serve it on the rocks or strain and serve "up," in a glass rimmed with salt. For a frozen Margarita blend the ingredients with ice until smooth and slushy. Serve garnished with a lime wedge
LUCINDA'S MARGARITAAuthor and horticulturist Lucinda Hutson probably know more about tequila and what to do with it than anyone alive. She advises that a real Margarita is strong, more like a martini than the watered-down versions served in many restaurants.
2 ounces silver tequila
1 ounce Cointreau
1 ounce lime juicePour the ingredients over ice in a cocktail shaker, shake for 30 seconds, then serve on the rocks in a salt-rimmed glass, garnished with a lime wedge.
PREMIUM BAJA MARGARITAThis is a personal favorite!
2 ounces añejo tequila
1 ounce lime juice
3/4 ounce Grand Marnier
1 ounce damiana liquorPlace the ingredients in a cocktail shaker with ice, shake for 30 seconds, then strain into a martini glass rimmed with salt and garnish with a lime wedge.
