I have gone back and forth for years and years on the Margarita recipe I stand by. There are great ones out there all across the sweetness spectrum. Some call for lemon and lime. Some just call for one or the other. There are even some modern ones calling for Yellow Chartreuse. The thing with Margaritas is I am never planning ahead for one and some of the best ones I have had are at really bad Mexican food spots. Frozen, too tart, over sweet...personally I kinda just like them all. I have even had one at a spot pretty close to where I live that I swear incorporated Tang (but if you order by the pitcher they'll let you walk right out the door with the leftovers in a to-go coffee cup after the meal). Most margs are easily fixable with more salt, more lime, or an extra shot of tequila. Just make sure not to offend the person that made it if there is a language barrier. After all the research and all the al pastor and lengua tacos I have consumed the ratio I plant my flag by for a sunny afternoon margarita is Julio Bermejo’s. This recipe is from Tommy's Mexican Restaurant located in San Fran at 5929 Geary Blvd.
In a Boston Shaker:
60 ml Tequila
30 ml Lime Juice
15 ml Agave Nectar
Shake this as hard as you can with multiple ice cubes.
Strain into a chilled coupe glass with a salted rim if you like.
Or just drink it over the rocks.
Note: Drink down about halfway and top off with a Topo Chico or another fizzy water you have sitting around. A delicious treat for a hot day. Grapefruit peel goes miles with the fizzy water. The kids down south are calling this a Ranch Water. This has been my summer slammer (made with Sotol).
If I need a little more elegance and I have time to really focus on the drink I prefer one a little more towards the original. The recipe that came to be known as the original was introduced in the late ‘50s at a cocktail competition in Los Angeles. The bartender from a restaurant called Tail 'O the Cock, John Durlesser, used lime and lemon to make the drink and no sweetener at all. It was a sour cocktail and with a salted rim. The drink is a sad one. Named after his late lover who had died in a hunting accident years before. Of course all this is speculation and there are about four more theories on where the drink came from. Regardless I like to stick with lime juice over lemon and I leave the sweetener out. Think of this as a slightly modified white lady and make in a similar fashion.
In a Cobbler Shaker:
30 ml Tequila
15 ml Cointreau
15 ml Lime Juice
Optional: 2-3 Drops Saline
Shake as usual with ice.
Strain into a chilled cactus glass with a salted rim for fun. A coupe would work fine as well.
“I'm growing older, but not up.” -Jimmy Buffett
Bar To Home
A simple translation from bar to home.