Margarita
Having made many, many margaritas according to all sorts of proportional directives, I have finally determined (for my own tastes, at least) that the very best margaritas are concocted as follows:
Ingredients
- 1 ½ oz. tequila 100% agave a must, preferably a reposado
- 1 ½ oz. triple sec or Cointreau
- 1 to 1 ¼ oz. lime juice
- Salt for the rim of the glass
Instructions
-
Shake all the ingredients with cracked ice in a cocktail shaker until the exterior frosts. Strain into a glass over rocks, or “up” into a cocktail glass. A slice of lime as a garnish, while not strictly necessary, is a civilized touch.
Proportions
Proportions range from 3-2-1 to 1-1-1. A lot of it depends on when and how you drink your Margarita’s. If you are drinking with a meal or boiled peanuts, dial back the Tequila as in the recipe above. If you are drinking a single margarita as a cocktail, up the Tequila content. A few notes on the ingredients.
TEQUILA
The main ingredient in a Margarita is the tequila so get the best that you can afford. (This does not apply for making sugary, sweet margaritas from a mix!). Look for the “100% de agave” legend on the label of your bottle otherwise up to 49% of your tequila is actually fermented cane sugar.
TRIPLE SEC vs. COINTREAU
Triple sec, a liqueur made from the skins of oranges, ranges in alcohol content from 15% to 30%, depending on the brand. Cointreau, a proprietary orange liqueur made from sweet and bitter orange skins, is stronger, at 40%.
LIMES
The flavor of limes can vary considerably depending on the variety, season, weather, and origin. You should try to taste your lime juice first before you mix your drink. If you have an aggressively sour, caustic batch of the stuff, use the smaller quantity. The addition of lime should be a refreshing one.