For more excellent cocktail & mocktail recipes, see this link on 10 Cocktails for an Out-of-this-world Experience
Feliz Cinco de Mayo! I’ll be heading out for the evening, but if you are staying in or having people over try out this killer organic Margarita recipe for a little liqurious goodness:
- 3oz of 4 Copas 100% Agave Organic Tequila
- 2oz of freshly squeezed organic lime juice
- 1oz of simple agave syrup
- Topped with some organic sugar and kosher salt for the rim
Directions...
Prechill your glasses.
To make the simple syrup add:
- 1 part agave nectar,
- 1 part organic sugar &
- 1 part water
to a sauce pan and cook & stir over low heat until the sugar is disolved.
Next fill your coctail shaker with the tequila, lime juice, syrup and ice and shake unitl until mixed and cool.
Mix up 2 parts salt and 1 part sugar and put it in a dish. Now dip the rim of your chilled glass in the sugar/salt mix, it should stick. (Make sure you do this before you fill your glass with Margarita ;o). Now strain the Margarita into your glass and enjoy!
In this week's Thirst column, I posit that Cinco de Mayo should not, in fact, be about Margaritas. Or lime. There are many other ways to cut the Tequila.
But if you're going to stick by the lime today, at least consider it a time to re-evaluate your Margarita habits. It's something Stacy Finz considered for us last year. But there's no tradition that can't be mucked with a bit more.
Don't get me wrong. A good Margarita is a beautiful thing indeed. But it has been denigrated, misconceived, lowbrowed and turned into a wobble-inducing Slushee. You can squabble all you like about rocks/up, salt/no salt and so on. But at this point it's safe to say there's no real sacred ground so far as Margaritas are concerned. (But if you use subpar Tequila, you do get what you deserve.) So it's a drink completely open to being tweaked.
I've been making this version of what initially was called the Highfalutin' Margarita for about a year now. The recipe has stuck; the name, mercifully, hasn't. It incorporates a bunch of cocktail trends in one -- the use of agave nectar put forward by Tres Agaves and Tommy's Mexican Restaurant; the egg white (natch); the Creole Shrubb as a nod to rum lovers and a more rounded twist on Cointreau.
What it isn't, clearly, is a Margarita. What handle it should carry has been confounding me for months. The two current contenders are the Ojo del Dia and the Gloriosa, but I came up with those so long ago that I don't remember what the reasoning was.
Can you find this drink its name? If you can, you'll get ... well, you'll get the satisfaction of a really good Tequila drink on a day that should celebrate the wonders and legacy of agave.
Y mucho mas: In addition to our local winners Nate Appleman and Douglas Keane, it's worth noting the wine and spirits folks who were honored at last night's Beard Awards. Wine director Aldo Sohm of Le Bernardin won for outstanding wine service. Cocktail expert Dale DeGroff was honored for outstanding wine and spirits professional. And the CIA's wine team of Steven Kolpan, Brian Smith and Michael Weiss took best beverage book for "WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine."
Highfalutin' MargaritaOjo del Dia, or Gloriosa, or ...Serves 1
2 ounces blanco Tequila (Milagro is a good choice)
3/4 oz. Clement Creole Shrubb
2 oz. lime juice, or one large lime's worth
1 tsp. agave nectar
1 egg white
2 dashes orange bitters (optional)Instructions: Combine all the ingredients except the bitters in a shaker. Add ice. Shake vigorously for about 30 seconds. Strain into a cocktail glass. Add the bitters on top.
| May 05 2009 at 09:20 AM
Listed Under: Bitters, Cocktails, Rum, Spirits, Tequila
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