Saturday, May 23, 2009
A margarita is the party-throwers best friend. People have all kinds of preferences when it comes to drinks - "I don't like bourbon." "sweet drinks really make me gag," "you put an umbrella in my drink and I'll punch you in the face," and on and on. But a margarita - I don't think I have ever heard anyone say they didn't like a margarita. And it's an added bonus that they are super simple to make (although surprisingly easy to screw up.)
In my estimation, there are really just three rules to making a very good margarita: DON'T use a mix; use the best quality ingredients you can afford; and make it COLD. Do all three of these things in unison, and the only thing holding you back from a perfect drink is the wrong proportions.
Proportions are relatively flexible with this drink - some prefer some more tequila taste, some prefer more lime. My preference is to have a one to one ratio of tequila to triple sec, and then about 3/4 of lime juice. Like I said - quality ingredients make a difference. Triple sec is good - Cointreau is better. Jose Cuervo is OK if you're in a bind - a 100% agave tequila like Patron Anejo is WAY better. And lime juice better be from a lime - a bottle of Rose's Lime Juice should never come within 100 feet of a margarita.
And as for cold - as the Boston Shaker explains in his demonstration on How2Heroes ( http://how2heroes.com/newsletters/05.21.09_grilling/ ) - you shake a margarita until the shaker gets so cold your hand hurts - and then you shake it some more.
2 measures tequila (100% pure agave anejo)
2 measures Cointreau
1 1/2 measures fresh lime juice
Prepare margarita glasses by rubbing a lime wedge on half the outside rim of the glass. Roll the wet side of the glass in kosher salt (don't get salt in the glass or on the actual rim . Place ice in a shaker. Pour ingredients over the ice and shake vigorously until extremely cold (about 30 seconds). Strain into prepared glass, garnish with a lime slice.