Originally posted September 18, 2011

margarita

margarita by joanie

People have strong feelings when it comes to margaritas, and here are mine. There are 2 ways to make margaritas: 1) basic, which is 3 parts tequila to 2 parts orange liqueur and 1 part fresh squeezed lime juice; and 2) better, which is 3 parts really good tequila to 2 parts really good orange liqueur and 1 part fresh squeezed lime juice. That's it. If you're not using fresh limes, that's not a margarita. If you're using some kind of margarita mix, that's not a margarita. The 3-2-1 ratio, however, is negotiable, but if you prefer to forego orange liqueur altogether, then be prepared to have people claim your drink is no longer a margarita but rather something resembling a tequila gimlet.

As far as tequilas go, they are graded so it's all pretty straightforward. Be sure to get a premium tequila that's 100% agave. Otherwise, it's only tequila-ish.

And as for liqueurs, your everyday varieties are generic curaçao or triple sec, and your better varieties are branded Grand Marnier or Cointreau. You can read about a range of orange liqueurs at Oh Gosh!
http://ohgo.sh/category/cocktails/orange-liqueur-showdown/

Personally, I prefer tripe sec over curacao, which also means I prefer Cointreau over Grand Marnier.

Basic margaritas are to be served to yourself or friends if things are casual or you're serving a ton of people. Camping is a good occasion for basic margaritas. If you're courting someone or celebrating something awesome, then by all means break out with the good stuff and upgrade to the better margarita.

Whether basic or better, margaritas are never to be "blended." That is just another word for watered-down. And they are never to be served in a so-called "margarita glass" no matter how much the glass might resemble a cactus or exceed the size of your head. Doing so is offensive.

As for salt, I personally believe it's optional. If you want it, then moisten the rim of the glass with a lime wedge, and then gently tap the rim in a plate of coarse salt.

Finally, the proper drinking technique: squeeze the lime wedge to release its juices into the margarita before sipping.

Ingredients

  • 5 limes
  • 1 cup triple sec or Cointreau
  • 1 1/2 cups 100% agave tequila
4 servings

Directions

Cut one lime into 4 wedges. Slice each wedge across the center of the flesh while keeping the rind intact, thus creating a slot for the rim of the glass.

Now that you have 4 wedges, you will need 4 glasses. Old fashioned-type glasses are recommended. (If you're camping, you're allowed to deviate into ad-hoc territory: enamel mug, thermos, your hands.) If you're salting your rim, then use the lime wedge to moisten the rim of the glass. Gently tap the rim in a plate of coarse kosher or sea salt. Return the lime wedge to the rim. Repeat for each glass. Fill each glass with ice cubes.

Juice 4 limes into a shaker. Add triple sec and tequila. Shake. Shake. Shake.

Divvy up into the glasses.

5 minutes

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