Margarita Cocktail

By Dave Stolte

No singular cocktail has more people claiming its invention than the Margarita. Seems they all want to grab some family blood from America’s most popular cocktail. And, if you ask me, America’s most abused cocktail. You might have to hit five or six bars and restaurants to find one that isn’t made with that god-awful sour mix, even in recipes calling themselves “Cadillac.” How hard can it be to squeeze some fresh citrus, people? Sheesh. Going with half-lemon and half-lime juice instead of the typical all-lime makes for a much tastier drink. Sometimes these minor tweaks make a big difference. Done like a Sidecar, this beauty needs no Slurpee, no rocks, no salt. Some prefer this one on the rocks instead of served up; Either way works. Sabor primero.

Recipe

Ingredients

1 1/2 oz tequila

3/4 oz triple sec

1/2 oz lemon juice

1/2 oz lime juice

Instructions

Chill a cocktail glass in the freezer at least ten minutes.

If you choose to salt the rim, sprinkle some kosher salt on a plate and moisten either the full rim or just half with your lime wheel garnish and lightly press the glass rim into the salt. Try to avoid getting salt on the interior glass surface.

Shake well to blend and chill.

Then strain into the chilled glass. (As an option, serve over ice cubes in an Old Fashioned glass.)

Garnish with a lime wheel.

Comments
Edison 17 Aug 2012
11:45 am

Great! That takes away the fact of blending it. I always wandered if it always had to be done that way. Great video!

steve7500 17 Aug 2012
1:23 pm

I am making one now as we speak and am trying the half Lime - Lemon. I have seen so many different recipes for this cocktail that it makes you 2nd guess yourself. I very much enjoy El Jimador Tequila and I agree that the Reposada is the way to go.
Thanks and I enjoy your presentations.

Ben N 18 Aug 2012
8:31 am

I noticed the ratios of ingredients used in the video are vastly different than the recipe listed under the video.  Perhaps an update to the written recipe!

Dave Stolte 21 Aug 2012
11:21 am

Hi Ben - you caught me. I’ve tweaked the recipe slightly for the next printing of the book - a little greater volume and a little less tart. We’ve corrected the recipe above to match what’s in the video.

Cheers!

Patrick ODonnell 26 Sep 2012
3:28 pm

The one thing I’ve notices is all the great blocks of ice.  Are you bringing this ice to the shoot, making clear ice at home is quite a task.  Any thoughts of shooting a video on that?

Dave Stolte 26 Sep 2012
3:30 pm

I brought my own ice to the shoots - and by chance, I just posted a tutorial here: http://www.homebarbasics.com/ice/

We’d love to do a follow-up series about home techniques including ice. Thanks for watching!

Patrick ODonnell 27 Sep 2012
9:53 am

Thanks for the post!  I am familiar with Camper and I’ve been doing something like that but I was trying to do it with ball ice molds.  Since I don’t have a flat layer of cubes at the top you end up having your molds frozen in water but with the cubes you will avoid that which is great!

Another thing you might want to include in your ice video is what type of ice to use when making certain drinks or the reasoning behind why certain drinks need certain types of ice so even if you don’t cover the specific drink you’ll at least have some guidelines and can make the right decision.

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