Last year, I posted a little nothing something about our plans for Cinco de Mayo. Actually, it was Quatro de Mayo since the 5th fell on a Monday. In the comments section of that post, Beloved wrote his recipe for margaritas.
Since Cinco de Mayo falls on a Tuesday this year and many people will do their partying on the weekend, and a recipe posted in the comments is really rather wasted, I thought I’d take this opportunity to give it its own post. While there are many stories about who invented the margarita and why, it is generally accepted that a woman named Margaret Sames created the drink for her bar in Acapulco first in 1948. Knowing that most people drank tequila preceded by a lick of salt, she chose to garnish her cocktail with a rim of coarse salt.
Whether or not any of this is true is uncertain, but this is her recipe and is generally accepted as THE way to make a true margarita. No sweet and sour mix, no machine to make it an alcoholic Slurpee, and no triple sec.
Just a warning – these things are very potent and if you use a very high quality of tequila (we like Patron Silver) they are very smooth and will sneak up on you – it’s easy to drink 2 or 3 without realizing what you’re doing to yourself. So be forewarned: after you’ve had one, you’re apt to parade around wearing a lampshade on your head – after two you are in danger of passing out on the floor, and after three you should probably have your stomach pumped to avoid alcohol poisoning.
But my, are they tasty.
serves one brave soul
1 part freshly squeezed lime juice
1 part Cointreau
3 parts good silver tequila
In this instance, a “part” is a standard 1 1/2 ounce shot. Mix and serve over rocks – salt your glass to your preference.