National Margarita Day
It may be a Monday, but February 22nd is still National Margarita Day, an unofficial day of celebration in the United States, Mexico and other parts of the World. This boozy holiday recognises the contribution the classic cocktail has made to US-Mexican culture.
Neither the US or Mexico can agree where or when exactly the margarita originated. Bartenders on both sides of the border have claimed to invent the popular drink. But who cares because now we have a great excuse to break out the tequila – on a Monday!
I visited Melbourne’s favourite Mexican restaurant, Radio Mexico, to find out how to make the perfect margarita. Like all the best cocktails, the margarita is a simple amalgam of uncomplicated ingredients – tequila, triple sec, lime and simple syrup. However, there are a few rules to achieving the perfect margarita.
- Quality Spirits. Radio Mexico has an impressive lineup of tequilas, agave and mezcals. You wont see anything cheap and nasty here; it’s all premium quality 100% agave. Plus they went for top shelf triple sec, opting for Cointreau.
- Tasting Notes. Although a classic margarita seems pretty standard, the flavours can change depending on the tequila, as different tequilas reveal different botanicals. We’re using Tromba Blanco, so the result is a margarita with a lovely complexity from the mint, pineapple and caramel notes.
- Fresh Ingredients. Freshly pressed citrus juices, and freshly batched simple syrup are also a must.
- Natural Salt. The salt is as much a part of the story as any other ingredient in the drink. It’s important to use a high quality, natural course salt to make the right contribution to flavour and texture.
- 45ml Tromba 100% Agave Blanco
- 15ml Cointreau
- 20ml lime
- 20ml lemon
- 15ml sugar syrup (50:50 ratio)
- Garnish: Murray River Pink Salt rim
Add all ingredients to shaker over ice.
Strain into glass and serve either straight up or on the rocks.
On the Rocks