There are few adult cocktails as popular and loved as the classic margarita. Its refreshing flavor makes hot days more tolerable and cold days more bearable. As a connoisseur of this glorious beverage, I am here to say that there is a travesty amongst us. A destruction of taste and enjoyment is placed before us in bars and restaurants daily. This black plague we are suffering is a bad margarita. These “come in a pre-mixed bottle”, curses are found everywhere, and we are forced to choke down the swill the menu calls a margarita. Today, my friends, we will look at the correct margarita and how it should be made.
The Correct Margarita – Suffer No More
Before we head into the science lab, let’s look at some history. The story of the margarita is a bit cloudy, with no clear answer as to its origins. The consensus is that it developed in the 1930s or 1940s along the US-Mexico border, evolving from a “Tequila Daisy”. A note for you trivia buffs out there, the word margarita is Spanish for “daisy”. The drink gained popularity through the 1950s and 60s, and even appeared in Esquire magazine in 1953. Today, it is a staple of every bar and Mexican restaurant on Earth.
Advertisement — Continue Reading Below
The problem with off-the-shelf margaritas comes down to the mix used and the tequila itself. First, we address the mix. Most quick-made margaritas use a pre-mixed solution, and in my opinion, it is awful. There is no balance, and it is more of a glass filler than a base. Second, we have the tequila. The use of bottom-shelf cheap tequila is common because many believe flavor doesn’t matter. But they would be wrong. Cheap tequila is as bad in a cocktail as it is for sipping.
Ingredients
To make the best margarita, you or your bartender must be willing to do a little work.
Advertisement — Continue Reading Below
To make your drink, you will need:
Freshly squeezed lime juice – 1 oz.
Agave Nectar – .5 oz
Advertisement — Continue Reading Below
Grand Marnier – Dash
Tequila – More specifically, good tequila. I prefer Don Julio Reposado. – 1.5 oz
Ice – ½ of the mixing container.
Advertisement — Continue Reading Below
The Constrcution
Construction of the margarita follows these steps:
- Prep your glass: If you are a salt on the rim person, run a lime around the edge of the glass and then dip it in your salt.
- Make the magic: Combine the tequila, lime juice, agave nectar, and ice into a container. Place the lid on and shake vigorously. Continue shaking until the container’s surface is very cold to the touch.
- Add ice to a glass and strain the drink into the glass.
- Now, just gently add enough Grand Marnier to cover the surface and gently stir.
- Cue the mariachi band and enjoy a fantastic margarita.
Advertisement — Continue Reading Below
The Correct Margarita
Yes, it takes time, but my friends, it is worth it. Life is too short to suck down terrible margaritas. I encourage you to take a screenshot of this recipe and bring it with you on outings. When you see the bartender grab a bottle of “mix,” you can yell STOP and tell them you have your own recipe. Enjoy, and as always, drink responsibly.
