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This is one of the quintessential cocktails that every bartender learns early in there trade, but it has been tarnished brutally over and over, so its one worth seeking out when its done properly.

There are countless stories as to the origin of this cocktail, one of them is of ‘Margarita’ who was a socialite from Texas in the 40s threw a party and served up these drinks to the hordes of guests (which included Nicky Hilton (senior) from the Hilton Hotel family!). Maybe the ‘Paris’ cocktail will arise soon. It has Texan and Mexican roots and has tequila as the base spirit and hails from the 1920 and 30s.

As it’s a sour drink, use fresh lime juice, it is cheap and makes the drink lively and crispy. It is recommended to use un-aged silver or young un-wooded reposado tequila, as the agave vegetal flavour is still lingering and works with the fresh lime. Older anjo woody aged tequilas are best saved for sipping straight. Shake this drink and serve either straight up in a cocktail/coupette (margarita) glass or on the rocks. Never use a blender.

Salt is a interesting garnish, it masks the slightly sulphuric hint in the tequila. But, as always, balance is key, too much salt and it totally takes over and ruins the cocktail. I added some sugar syrup and this is not in the original recipe but I personally like it and feel it adds more balance to the outcome.

Recipe:
5 cl Tequila (silver or reposado)
2-3 cl Fresh Lime Juice
3 cl Cointreau
Dash of Sugar Syrup
Sallt Rim

This entry was posted on Tuesday, November 14th, 2006 at 2:22 pm and is filed under . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.