Your Mexican Mistress
Any drink that needs a glass with its own name is worthy of a little attention. Say hello again to everyone's favorite Mexican mistress.
WEEK 17:
Classic Margarita
1 1/2 ounces premium silver tequila
1 1/2 ounces fresh lime juice
1 ounce Cointreau
1 lime wedge
Kosher salt
Use the lime wedge to rim a chilled margarita glass. Salt the rim. Add the tequila, lime juice, and Cointreau (pronounced KWAN-tro) to a shaker of ice. Shake vigorously. Strain into the margarita glass. Garnish with the lime wedge.
Sure, you could buy the pre-mixed kind and pour straight from the bottle—-truly no other cocktail is more readily available with so little effort—-but it's not just about the ready buzz, but about the art, the dance. Anything this good requires a little effort.
If you're seeking smooth, stick to the high-end silver tequila brands: Patron is choice. Fresh lime juice is a must, so accept no substitutes and plan on 1 to 1 1/2 limes to get the juice you need. As for the Cointreau, you can take a step up or a step down on flavor and price. Cointreau is one of the most expensive "mixes" you'll need to purchase. Triple sec is a cheaper substitute that will still satisfy your taste buds and save you some coin. But if you're feeling particularly regal and price is no problem, treat yourself to a royal cocktail and substitute triple sec for Grand Marnier. Then you might want to step up the tequila to a nice reposado—-aged for 2 months to a year in oak barrels. Then don your sombrero, relax in your hammock, and sip until siesta time.
For Strawberry Margaritas: Cut the Cointreau by half and add 1/2 ounce of strawberry liqueur.
For Blended Margaritas: Add the liquid ingredients to 1 cup of crushed ice and blend to smoothness.
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