A Magnificent Margarita?
It's one of the easiest drinks to make.
And the Magnificent Margarita is the one you'll want to make on Cinco de Mayo. (Psst!. It's actually the Basic Margarita. The Classic Margarita. Straight Up or On The Rocks. With or Without Salt.)
The First Rule of the Margarita: do not use any prepared mixes. No need to, and the prepared mixes are nothing but chemical flavors and lots of sugar, which is what you don't want in your fresh Margarita.
If it's great, it has to be made from scratch. But scratch Margaritas are easy. Really, they are.
The Magnificent Margarita
1. Use a good tequila. Splurge a little. You're worth it, aren't you? Whatever brand you choose, it has to be 100% Agave. And it has to say so on the label, either with "100% Agave" or "Puro de Agave". If it doesn't say that---if it only says "Tequila", then you're getting tequila mixed with something else, probably sugar cane spirits. In any case, it's not pure agave tequila and it's not good enough for your Margarita.
You can choose either Blanco or Reposado, depending on your taste preference. Blanco might be a bit more herbal and spicy; Reposado a little richer and more mellow and rounded. Again, your taste. Don't use Anejo, because it's barrel aged and imparts other distinct flavors that aren't right for this Margarita. Save the Anejo for sipping by itself late in the evening.
2. Squeeze a whole bunch of fresh limes. Get a lime squeezer if you don't have one because you'll like this Margarita so much you'll be squeezing lots of limes in the future. (Berghoff, pictured, makes a great squeezer; it's very durable and easy to use.)
No reconstituted stuff and nothing out of a bottle, and no mixes: just fresh squeezed limes. Make more than you think you'll need---because you'll probably end up needing it.
3. For each drink you'll be making, add 1 1/2 ounces tequila, 1 1/2 ounces fresh lime juice, 1/ 1/2 ounces of Cointreau (substitute Triple Sec if you don't have Cointreau, but the drink won't be quite as good), and a squirt of Agave Nectar Syrup. Don't use too much Agave Nectar at first, because it's really sweet, and you want your Margarita to be a little on the tart side.
4. Stir it all up with some finely crushed ice, then strain it into the margarita glass. If you don't have an official margarita glass, who cares? Serve it in a rocks glass, or a martini glass. Just serve it.
Taste it to see if it is just right. If it's too tart you'll probably want to add just a touch more Agave Nectar to the batch...but not too much! Too much sugar is the enemy of the Margarita, and agave nectar is much, much sweeter than sugar!
5. If you like salt, pre-rim your glass with lime juice and dip it into a salt rimmer tray filled with either fine flaked Kosher Salt, or a fancy finishing salt. Do not used table salt; it won't taste good!. Fill your glass with your Margarita, garnish with a wedge of lime, and enjoy.
See? That's how simple it is. Fresh lime juice, good tequila (100% Agave), Agave Nectar, and Cointreau Liqueur.
And keep the lime squeezer on hand. Chances are your guests will sample your margarita and ask for more.
The Perfect Paloma
The other drink you'll want to make in honor of Cinco de Mayo is the Paloma. It's the way the Mexicans drink their tequila. And it is simple.
Simply take a tall glass, fill with ice, add 1 1/2 ounces of tequila, add fresh squeezed grapefruit juice to taste, and top with soda. Or do the quick-and-easy version the Mexicans like to do: Tequila, ice, and Squirt Grapefruit Soda.
Here's a trivia tidbit you can impress your friends with. The Mexicans like their Paloma so much, 75% of the Squirt consumed in Mexico is consumed with tequila.
When Everyone Else Goes Home...
And after a day of celebration and great food, and maybe a hat dance and a pinata or two, you'll want to settle down in the cool of the evening, lean back and relax, and pour yourself the simplest---but most complex---tequila drink of them all. Glass. Ice. Anejo Tequila. Enjoy.