Cocktail of the week: Margarita

It shouldn't be a surprise that this week's cocktail of the week is the Margarita.  Cinco de Mayo is only a few days away, so let's get to shaking up some tequila! 

As with most cocktails, there is no definitive answer as to the origin of the margarita.  Most likely, it evolved from an American drink called the "Daisy," which used brandy instead of tequila.  During prohibition, Americans drifted across the border in Texas to get alcohol.  Plus, "Margarita" is Spanish for "Margaret," and Daisy is a nickname for Margaret.

While those frozen premade concoctions are super easy to whip up in your blender using mixes from the store, I recommend making your margaritas from scratch.  It takes no more time to do so, and your taste buds (and head) will thank you.  All that sugar from the mixes = hangover! 

A quality margarita is made with only 100 percent agave tequila (Mr. D & I prefer Avion, Patrón Silver, Herradura, or Don Julio) and Cointreau.  Here is Mr. D's recipe for one "Dinks-sized" serving (or two small ones):

• 3 ounces 100% agave tequila
• 2 ounces freshly squeezed lime juice (basically the juice of one lime)
• Juice of 1/2 lemon
• 2 ounces Simple Syrup (recipe follows)
• 1/2 to 1 teaspoon Cointreau (or Grand Marnier - please don't use triple sec)

Fill a cocktail shaker with ice. Add tequila, lime juice, lemon juice, and simple syrup. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place margarita salt on a plate.* Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass.


Simple Syrup :  

• 1 cup sugar
• 1 cup water

 Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. Store in a sealed container in the refrigerator for up to 1 month. (Dinks tip:  If you are watching your calories, you can use Splenda instead of sugar.)

*  Whether or not to salt the rim is a personal choice.  Personally, I hate it; Mr. D likes it.  Don't use table salt; use kosher salt. They also sell margarita salt in the drinks section of local grocery stores.  Pour the salt onto a small plate.  Wet the rim of the glass (one trick is to take a lime wedge and run it around the edge of the glass) and dip the glass rim into salt. 

The great thing about this cocktail is it has infinite variations.  One of our favorites is to add  an ounce or two of fresh-squeezed blood orange juice to the margarita when they are season.  You may need to adjust citrus & simple syrup for personal taste preference.  (Dinks tip:  Blood orange juice is also lovely with champagne.  You may need to use Extra Dry rather than Brut style as blood orange juice is usually more tart than regular OJ.)

Salud!