Results tagged tequila from David Lebovitz

Persimmon Margaritas

Persimmon margarita

A few years ago, I had a major emergency. To you it might not seem like one, but it was springtime and I was finishing a book and needed to retest the recipe for Persimmon Cake because I wanted to give it one last go before it went to the printer. Persimmons are fall fruits and it’s impossible to find them outside of their season. And as much as I searched and searched and searched, there were none to be found.

Persimmon margaritas

So I started keeping an emergency bag of persimmon puree in my freezer at all times. I don’t know why, because I haven’t had a persimmon emergency since them (but heck, ya never know!) But when I pulled open my freezer lately and saw that it had become a frightening mélange of plastic bags whose labels had fallen off, ice cubes that had landed in the back of the shelves (with some misc. crumbs) – and – of course – just out of arms reach, scraps of things like tomato paste and bacon cubes, bits and pieces of cakes (I think) and pâté (I think), and bread ends, (probably) I decided to put an end to the madness once and for all, and do a massive clean-out.

Persimmon margaritas

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Margaritas

margarita recipe blog

I know tequila fans like to have their say about what tequila is best for margaritas. But as I’ve learned with just about everything, the buck stops here. Ok, just kidding. (Actually, I’m happy to let it stop somewhere else.) But I was having drinks made by a well-known bartender a while back and a few people pointed out online that I wasn’t drinking a margarita, which was a surprise to me because that’s what the bartender told me it was. And one thing I’ve learned is never to argue with someone serving you drinks. Or food, for that matter. So I decided to let the buck stop with him – and if anyone wants to argue with a Parisian barman (or anyone in Paris, for that matter), you have bigger couilles than I.

(And if you fit that bill, please be in touch because I have a couple of other things that I could use some help with around here.)

I recently went to a tequila tasting of a top-quality tequilas made by a Frenchman who told me of his uphill battle in France was convincing people that tequila could be a liquor worthy of serious consideration. Helping to overcome that image, I went to a tequila tasting at the Mexican Cultural Institute in Paris where there were many varieties of tequilas to taste and compare. Unfortunately the downside of a tequila tasting is that you don’t remember what you had, especially when the tasting is followed by an open bar. (Which might lead some to conclude that some of us aren’t doing much to help the image of tequila.) But all the drinks were excellent – whatever you call them – and I’m more and more inclined to drink a little more tequila these days, namely in margaritas.

margarita limes

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Frozen Melon Margaritas

melon margaritas

When I was in Mexico last year, after they were able to uncurl my iron-clad grip on the airport entrance door frame because I was having a hard time leaving all those warm, freshly made corn tortillas behind, on the walkway to the departure gate, I realized I had a few extra pesos jingling in my pocket. Thankfully aside from a lot of great Mexican peanut candies and lime-spritzed peanuts that I stuffed into every pocket of my carry-on, the duty-free shop had a pretty large selection of tequilas, where I figured I could spend the bulk of my leftover funds.

I don’t know much about tequila but apparently there are plenty of people who do, judging by the racks of tequilas on offer—and some of their prices.

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