Despite a deep and rich musical tradition, Mexico doesn’t produce a whole lot of jazz. But my lovely bride really wanted margaritas this afternoon, and who am I to say no to that?
So I did some digging, and then some more digging, and discovered Magos Herrera from Mexico City. She has a lovely voice, great control, and her band has a sound just right for sunshine, a deck chair, and an icy margarita.
You’ll need:
4 ounces Patron Silver
1 ounce fresh-squeezed lime juice
1.5 ounces (that’s 1 jigger) Cointreau
2 lime wedges
Plenty of ice
Salt the rims of two margarita glasses, and put a handful of ice in each. Fill your cocktail shaker with ice, pour in your ingredients. I always go in this order: Lime, Cointreau, Patron. Does it matter? Probably not. Give it a few gentle shakes, then strain the mixture into the glasses. Garnish with lime.
Here’s one of the two I just made. Melissa has already wandered off to the deck with hers.
Cheers.
Ah, a man after my own heart, who knows the Eleventh Commandment: NO MARGARITA MIX. (In the original Aramaic they add: UNDER NO CIRCUMSTANCES).
And, good choice of Cointreau over the self-conratulatory Grand Marnier. On the matter of best tequila, however, there can be much debate. Patron Silver is certainly ggood, but for those who favor a certain smokiness, Hornitos Reposado is worth splash. Speaking of Patron, they make a decent Cointreau invitation called Citronge, which works well, especially by the second glass.
Hasta la victoria siempre!
Rule of 3s: 1/3 tequila, 1/3 freshly squeezed lime juice, 1/3 grand marnier. All Else Is Blasphemy, although I believe the proportion of tequila can be forgivably increased. I am like the pope of this isht.
Pablo, the rule is 1-2-3. 1 part lime juice, 2 parts orange liquor, 3 parts tequila. Strong! Oh yes. But very good.
Roger, I agree about the Hornitos Reposado. The best margarita’s I’ve ever made were with that and Orange Curacao for the liquor. Traditionally a Margarita would use Triple Sec (Cointreau being a premium version of Triple Sec, and Gran Marnier being a premium Orange Curacao), but using the brandy-based Curacao really added a smoothness to the drink. I usually have lots of curacao on hand since I mostly make rum drinks, but we were having enchiladas and the wife wanted a margarita…