Nicole's Classic Margarita
I grew up in Southern California where margaritas (and tequila) were ubiquitous. Hence, I feel very strongly about the correct way to enjoy one of these tart refreshers. It's essential to serve this great cocktail "on the rocks" as it was created-- not blended into a slushy concoction. The additional choices about whether to use Cointreau or Grand Marnier for the orange component, and white or gold tequila, are very much a matter of personal preference. My favorite is gold tequila and Grand Marnier. Freshly squeezed lime juice is essential.
The Margarita was most likely created in a Mexican border town (like Tijuana) in the 1930's or 40's, but it's hard to know. A number of folks claim to have invented this lovely drink. All we know for sure is that it transformed tequila from an unknown spirit into a player on the American bar scene.
Popular variations on the Classic: blended, strawberry, pineapple, ginger
Serves 1
Ingredients
- 2 ounces fresh lime juice
- 3 ounces good quality Tequila (gold or white, depending on your taste)
- 1 ounce Grand Marnier or Cointreau
- Glass: margarita or martini
- Garnish: Thinly sliced lime wheels
- Rim: Coarse salt or margarita salt
Procedure
Moisten the rim of the glass with a lime wedge and then press into the coarse salt to coat. If you are using fine tequila, it is traditional to salt only half of the rim so that the drinker may choose to enjoy the tequila without the masking effect of the salt. Slip a lime wedge over the rim.
Combine the liquids in a mixing glass with ice. Stir to blend and chill. Pour into salt-rimmed glass. Add ice to the glass if you prefer.
From The Backyard Bartender by Nicole Aloni, Clarkson Potter Pub.
