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Tuesday, April 10, 2012

The Strategic Gourmand: The Perfect Margarita

(from my April, 2005 newsletter)

Lime juice, something sweet, something salty and tequila. The best remedy for anything at the end of a hot day. No restaurant any where can beat a well mixed margy at home.

It’s hard to go wrong on this one as long as you follow some basic rules. Top shelf tequila is a must… not Cuevo, we’re talking Herradura or Patron. Even medium grade tequila tastes like and is as toxic as regular gasoline. Stick with the expensive stuff and your margarita will be tasty, refreshing and smooth.

On the rocks with salt on the rim. A frozen margarita is an abomination of nature and an insult to any citizen of Mexico. This is a margarita NOT a slushee from the mini-mart. The salt replenishes what you’ve lost from a hard day of work or play in the sun.

Here is the ultimate recipe, with eternal gratitude to Sanders Thompson who taught this northwestern mossback how to fix a real Texas-style margarita.

1 part top shelf gold tequila

1 part Rose’s lime juice

½ part Triple Sec

Splash (or more) Grand Marnier.

Mix in a pitcher, salt the rim of a glass,

add ice, toss in a slice of lime.

Sanders did teach me that it’s best not to have more than one of these if you have an early appointment the next morning.

To keep the theme strategic, if you’re really adventurous save the Grand Marnier until the end. Pour it on top of the drink in the glass… and more than a splash. Garnish with an orange slice and you have a Cadillac margarita. You may never go back.

Buena suerte!

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