Margarita (Classic)

The drink of choice for writer Jack Kerouac and singer Jimmy Buffet, the MARGARITA is one of the most festive, popular drinks. It first appeared in Mexico and then southern California in the 1930’s and ’40’s and since then has generated cash flow for many a Mexican restaurant. As tequila brand options have increased in both quality and quantity, so has the popularity of the margarita.

My personal Margarita preference is the most simple, without additional mixes or sweeteners, and is chilled by shaking before pouring over ice. It requires only three ingredients: tequila, Cointreau & lime juice.

• 2 x 1.5 oz. (3 oz.) tequila (silver tequila preferred)
• 2 x .75 oz. (1.5 oz.) Cointreau
• 1 x .75 oz. fresh-squeezed lime juice

Rim the glass with salt after wetting rim with a lime wedge. Discard the wedge. Fill the glass with ice. Combine ingredients into an ice-filled cocktail shaker. Shake well and strain into the prepared glass. The glass may be garnished with a lime slice or not.

Comments: Obviously, rimming the glass with salt is optional.

Simpler is better, but allowing this basic recipe to “hydrate” on rocks for five minutes helps make it smoother from the start. Also, smaller ice cubes work better than larger cubes in a Margarita.