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ask the bartender : Margarita | 1 2
continued from page 1

If you’re not a tequila connoisseur, your first inclination, when you go to the liquor store to stock up on your margarita mixings, may well be to go with the name brand. That being good ol’ Mr. Cuervo, no doubt, if you happen to live in the U.S. Sadly, though its name is virtually synonymous with tequila, most of the Cuervo tequilas aren’t particularly good. They’ll make okay margaritas, but for something a little nicer, try …

Best value tequila: Hornitos (a very good deal at <$30 for a one-liter bottle)
Good tequilas to try if you’re going for the splurge: Herradura Blanco, El Tesoro Blanco, Porfidio Silver, Patrón Silver (all $30-$45 a bottle) 

How to rim a glass with salt
Use coarse kosher/sea salt, not your ordinary old table salt for rimming your cocktail glasses – it has a better flavor, and will look nicer too. I find that sea salt straight out of the canister is a bit too coarse to stick easily to the glass, so I recommend mashing it up a bit using a mortar and pestle (not too fine; just squish it around for a minute or two). Pour the salt into a small plate or a shallow bowl that’s big enough to accommodate your glass. Wet the rim of your glass with a slice of lime. Dip the rim in the salt, rotating it around if necessary to make sure you salt the entire circumference.

Making margaritas for the masses
If you’re serving up large quantities of margaritas to guests, you’ll save yourself some time and effort by making up a big batch in advance. Combine all the ingredients in a pitcher (or whatever large vessel you like), EXCEPT ice. You don’t want to add ice for one very simple reason: it’ll melt, and dilute your beverage. Keep the pitcher in the refrigerator or on ice in a cooler.


. classic margarita

1.5 oz. tequila
1 oz. fresh lime juice
˝ oz. Cointreau
(or triple sec, but Cointreau is nicer)
1 tsp. simple syrup
(optional – adjust the amount of sugar to taste. Do go easy on it though; you don’t want a syrupy margarita.)

Combine all the ingredients in a shaker with plenty of cracked ice. Shake it up until the shaker's too cold to hold, then strain and pour into a chilled, salt-rimmed margarita or cocktail glass. 

find out how to make a frozen margarita!

recently featured drinks: mojito 

or search all drink recipes by name or base ingredient 

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