Margarita
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About this Cocktail
Mexico or London (1930s – 1940s)
Many people are surprised when I tell them a Margarita (done properly) is one of my favorite cocktails. Many people are also surprised when they taste a proper one for the first time – far different from the frozen, blended version that came out of Dallas in 1971 and came to be the standard for the next forty years. With the rise of fine tequilas since 2000 or so, many bartenders have come to embrace the perfect balance of a well-crafted Margarita, and an appreciation for this fragile and misunderstood spirit. An unusual minor tweak to the standard sour template is the addition of just a teaspoon of rich simple syrup – the drink simply is not the same without it. The syrup adds body and cuts through a strange bitterness that can sometimes linger between the tequila and Cointreau, bringing perfect balance.
Ingredients:
- 2 oz tequila (blanco or reposado)
- 1 oz triple sec
- 3/4 oz lime juice
- 1 tsp rich simple syrup (2:1)
- Lime wheel garnish
- Kosher salt rim optional
Preparation:
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.
In a shaker about a third-full with ice cubes, add:
2 oz tequila
1 oz triple sec
3/4 oz lime juice
1 tsp rich simple syrup
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.
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