Making the Perfect Margarita
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.
I recently went to a tequila tasting of 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. 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, especially in Margaritas.
As for mixing up Margaritas yourself, some like them up, others prefer them frozen or on the rocks. Salt or no salt? (I recently read that salt was initially used to “sanitize” the rim of the glass.) And, of course, what type of tequila to use is your choice. My only suggestion is that you whip up a batch of guacamole, open up a bag of chips, and start squeezing some limes. Then you can call yourself happy.
Related Recipes and Links
All About Tequila (The Tequila Society)
Tequila: A Guide to Types, Flights, Cocktails, and Bites (Joanne Weir/Amazon)