Allow me to let you in on a little secret: the best margaritas do not come from a pre-made bottle. It’s shocking, I know. I have tried to dress up pre-mixed margaritas in a nice glass but so many of them have a taste I would liken to nail polish remover. The funny thing is, an exceptional margarita is one of the simplest drinks I have ever made. It’s time we start paying the most ordered drink in America the respect it truly deserves! Wanna hop on this tasty train? Keep scrolling for details:
A delicious margarita begins, of course, with the base liquor – tequila. In my travels, I have learned that it is better to stick to smaller run batches of tequila as they are made of 100% agave and NO FILLER! Thus, the bottle is pure flavour country and nothing suspect. One of my favourites is Espolon. Not only are the illustrations on the bottle amazing (hello day of the dead skeletons) but it tastes incredible. The reposado begins its life as blanco tequila and then it’s aged 3-5 months in lightly charred American oak barrels giving it that flavour and golden colour. Yum.
A good salt rim is also key in this drink, in my opinion. While I was in Iceland, I came across this brand of salt, Nordur. They have created this company around sustainability, renewable energy, and tradition. I was originally lured in by the packaging, which is typical consumer Sandy for you, but I was moved by their dedication to the craft while being aware of the ecosystems around them. This salt is so delicious and perfect for rimming a margarita because it’s both salty and sweet with the blueberry flavouring.
It’s time to choose your own adventure: If you want to find out more about the company, browse right here. If you want to find out more secrets to the best margarita ever, continue scrolling my dude.
Other ingredients: Cointreau or Triple Sec, Agave Syrup, and limes
- 2 oz of Espolon Reposado
- 1 oz of Cointreau Triple Sec
- 1 oz of Agave Syrup
- 1 oz of fresh lime juice
HOW TO MAKE
- rim glass with lime wedge and flavoured salt (Nordur preferably)
- pour all ingredients into a shaker with ice
- shake vigorously
- double strain into glass over fresh ice
- add a lime wedge garnish on rim (optional)
- sit back and enjoy some sipzzzzzz
If that wasn’t interesting enough, let’s briefly touch on the legend of the margarita just for fun. One story credits a Texas socialite, Margarita Sames for inventing the margarita cocktail at her home in Acapulco in 1948 by using 3 parts tequila and 1 part lime juice. A lesser known tale is that a bartender in Tijuana created it to impress actress Rita Hayworth. Either way, many thanks to either of them for allowing me this opportunity to waste away again in Margaritavilla a la Jimmy Buffet styles.
photographs – sandy karpetz