Presenting the Whole Margarita

The San Francisco Chronicle ^ | January 9, 2003 | Gary Regan

[concentric circles]

Editor's Note: Making cocktails is straightforward to some, a mystery to others. That's why the Wine section today begins a regular column on the ins and outs of mixing perfect drinks -- all with a dose of fun. Author Gary Regan is a widely recognized expert on spirits and is writing this column exclusively for The Chronicle. .

[concentric circles]

Ahhhh, Friday...

[Anti-Bubba182]

DONATE TODAY!!!. SUPPORT FREE REPUBLIC

Donate Here By Secure Server

Or mail checks to
FreeRepublic , LLC
PO BOX 9771
FRESNO, CA 93794

or you can use

PayPal at Jimrob@psnw.com
STOP BY AND BUMP THE FUNDRAISER THREAD

[Charles Henrickson]

Ohhh, this is one article I will have to print out! The margarita is my absolutely favorite drink! But I did not know there were so many variables and intricacies that could affect the taste.

[hole_n_one]

alcohol *ping*

[Eric in the Ozarks]

I've been using Centenario all these years. Gad, how I have erred...

[Charles Henrickson]

BTW, did you know that margarita comes from the Greek word for "pearl"?

[stainlessbanner]

I'm partial to this one - it's more sour than sweet (like those store bought mixes).

Crushed ice
3 wedges lime
2 oz. gold tequila (Cuervo 1800)
1/2 oz. tequila (Cuervo white)
1 1/4 oz. Rose's Lime Juice
1/2 oz. triple sec (Bols)
1 splash orange Cura?ao (Bols)

Put all ingredients except the 3 lime wedges into a shaker. Squeeze 2 of the lime wedges into the shaker. SHAKE WELL! Rim outside of glass only with lime. Salt only the outside of the glass. Add fresh crushed ice to glass. Strain mixture over ice. Squeeze remaining lime wedge in glass.

Just in case anyone needs a Map to the Perfect Margarita

[concentric circles]

...Pearl...

Now that is one bit of knowledge I have never previously encountered. I think its time for someone to chime in with one of the many stories circulating regarding the origin of the margarita. Anyone?

[Charles Henrickson]

[Charles Henrickson]

[Charles Henrickson]

[cmsgop]

Thanks! Man, do I even have a Blender? I could make Margs while I FReep!

[Charles Henrickson]

[Charles Henrickson]

[concentric circles]

Here are just a few of the stories that claim to recount how this drink was first created:


In the early 1930's, it was created at the Caliente Race Track in Tijuana.

In 1936, Danny Negrete invented this drink for his girlfriend, Margarita, while working at the Garci Crespo Hotel.

In 1938 or 1939, Carlos Hererra invented this drink for Marjorie King, who apparently couldn't drink any hard liquor except Tequila without getting sick. (Some stories will call him "Danny Hererra", apparently confusing him with Danny Negrete)

On the 4th of July, in 1942, a customer asked Francisco "Pancho" Morales for a "Magnolia", but he couldn't remember exactly how to make it, so he made something up, and named it the "Daisy" instead (which in Mexican is Margarita)

Sometime in the 1940's, Enrique Bastante Gutierez created this drink for Rita Hayworth, who's real name was Margarita.

In 1948 Margaret Sames created this drink for a party she was holding in Acapulco.

In 1948 it was created in Galveston, Texas by Santos Cruz. Who mixed it up for singer Peggy Lee.

In the early 1950's It was created at the "Tail o' the Cock" restaurant in Los Angeles in order to find a way to introduce Jose Cuervo tequila into the market.
...and there are of course countless others as well.

http://www.drinkboy.com/Cocktails/recipes/Margarita.html

[eno_]

I once bought some Sauza 100% agave reposado (he's right, "gold" Tequila has only a passing acquaintance with the agave cactus) a 5# bag of fresh limes, and Triple Sec. I own a massive OrangeX citrus juicer (don't try this with one of those weenie "juicers") It is in fact bitchin' hard to make a drinkable margarita from quality ingredients. I had to give up and do body shots of neat tequila from my girlfriend's navel with salt and a wedge of lime at the ready.

[capitan_refugio]

That is exactly how I would expect them to make a margarita in ...
San Francisco

It doesn't really matter who, when, or where the first margarita was made. What matters is why it was made and how it should be consumed.

Mexico is a hot country. Even along the coast. Even in the evening. Margaritas are an evening, cool down cocktail. They are meant to be made by the pitcherful or blenderful. The are meant to be served in big, wide glasses. The perfect margaritas are made by the seaside bars in places like Ensenada, San Felipe, Cabo San Lucas, and Mazatlan. They keep it simple and staight forward. And here is how it is done (try it, you'll like it):

Take about 12 ounces of sweet and sour (I prefer Tavern brand in the U.S.). Add in about 6 ounces of Cuervo Silver or other good quality clear tequila. Add in 3 ounces of triple sec. (Sure, you can upgrade to Curacao or Grand Marnier, but that's not what they use in Baja.) Add about 2 cups of ice cubes (down south, you need to trust the source of the ice, but most of the larger cities have modern water treatment these days).

Now you can dump this all in a pitcher, or if you prefer, blend it up into a sluppee-like texture (the "frozen margarita"). Now, here is the kicker for the warm climate drink: Take a wedge of lime and squeeze it around the rim of the wide-mouth glass. Then dip or swirl the rim in coarse sea salt. The salt will stick to the lime juice on the wet rim. Toss in the lime wedge and pour the drink. This serves TWO. (You shouldn't be drinking alone anyway).

This stuff is good for you. The lime juice provides vitamin C to fight off scurvy; the salt helps maintain your electrolytes in the warm climate; the sugar in the sweet and sour provides energy for you next day's surfing; and the alcohol in the tequila and triple sec fights off any of the bad gut-bugs you might otherwise encounter

If you want to get fancy, or you are just in the mood for a change, add pureed fruit, such as strawberries or peaches. (I don't, but the ladies like 'em on the fruity side.) If you are really down (bad surf day or you had to bail your friend out of Mexican jail), substitute Blue Curacao instead of triple sec - tastes the same, but has this funkydoodly aquamarine color.

[concentric circles]

Interesting... I think we'll have to do a blind taste test along with eno_ and his girlfriend.

[Cultural Jihad]

BTT-(blue agave)-T

[Cultural Jihad]

Technically, the blue agave plant is a member of the lily family, rather than a cactus.