November 25, 2012

Top Shelf Margs



Is there anyone else that gets super annoyed when ordering a margarita at an upscale dining restaurant and then served a super-sized syrupy drink made from lime juice concentrate? I'm less offended, and much less picky, when it involves patio sitting and nacho eating. However, a good margarita should have some bite from the tequila and only use freshly squeezed lime. 


So that covers at least two of the key ingredients: tequila and fresh lime juice. Many recipes feature triple sec or Cointreau (a fancier French triple sec), ice, and salt. I'm a bigger fan of Cointreau, as it lends a dry, just sweet enough finish, but I think any triple sec will do.  Salt or no salt? I prefer no salt, it is not bringing out any flavor essences, or adding depth. The addition of salt to the rim of a glass is often zealously overdone. On one too many occasions, I've scraped the salt off the rim of the glass to find it measuring out to about a teaspoon. Salt is good for a lot of things, but in my opinion, keep the salt out of these top shelf margs. 

I recently picked up a bottle of Don Julio Anejo, which is a quite good sipping tequila. Armed with my Williams and Sonoma Bar Guide book, a new Boston mixer, and the proper ingredients I have been attempting various versions of a classic margarita (more to come). My suggested pairing is for serving these margaritas whilst waiting around for the Tex-Mex chili gravy enchiladas (you're welcome, Sara Wobs). 

Margaritas
Yield: 1 drink, approx 3.5-4 oz

Ingredients:
2 fl oz tequila such as Don Julio Anejo
2-3 tbsp triple sec, such as Cointreau
freshly squeezed lime juice from about 1/2 a lime (depends on size)
ice
mint or basil for garnish along with a wedge of lime. 

Directions:
1. In a Boston mixer, or other cocktail mixer, mix all ingredients together except garnishes. When I did not have a mixer, I just used a Mason jar that I could shake the crap out of.
2. Shake back and forth until well mixed. Pour into a chilled glass, add a few ice cubes, and garnish with some lime slices, and mint or basil if you wish.

Side note: do you ever buy mint or basil from the market or grocery store to add to a few dishes, and then it gets piled under several other things, and it comes up later black and moldy? I often add them to drinks as a garnish. 

9 comments:

  1. You pick out the moldy mint/basil to put them on your drinks for garnish?!? o_O

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  2. Nico. Ha. Yes, I totally pull the moldy ones out (and throw them in the compost!) How did I not see this before hitting "publish" I blame brain drain.

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  3. So what *did* you actually mean to say? :-P

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  4. What I'd do for margaritas right now. Unfortunately the weather is so cold and windy, I am going for Gluhwein or Hot Chocolate before a margarita. But your photo with sun in the window makes me jealous.

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  6. Hi Neeli, you have lovely blog and gorgeous photos! What I can't stand is that pre-made stuff in the big plastic tubs they make margaritas with so all they have to do is add the liquor and ice. Yuck! It is full of sweet & sour mix or "filler" as I say. I will try your recipe out this weekend. I even have a big pot of mint & lemongrass growing on my balcony so I may throw that in as well. Thanks for sharing the recipe!

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  7. ^^^^^ That's me, for some reason it wouldn't let me sign in. http://wwww.thegreenpeacock.blogspot.com

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  8. ^^^^^ That's me, for some reason it wouldn't let me sign in. http://wwww.thegreenpeacock.blogspot.com

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    Replies
    1. Alpa, you have such a lovely blog. I too, lived in Texas many a year ago. Please let me know how the margs turn out. Now you have me thinking of lemongrass simple syrup!

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