It’s almost Cinco de Mayo, a day for celebrating Mexican pride with cultural activities like tequila, tequila, tequila and tacos.
Too soft for the straight stuff? Fear not – anybody can handle a margarita. The first cocktail to popularize Mexico’s national spirit back in the 70s, the margarita’s true origins tend to get lost in a jumble of tall tales, Prohibition and too much tequila.
In its most elemental form, the margarita is nothing but a tequila Sidecar, puckered with citrus and balanced with sugar often flavoured with orange. Both cocktails are descendants of the famed sour clan, whose DNA of spirit, sweetener and citrus has spawned some of the most widely guzzled drinks ever.
Here’s the margarita I’ll be drinking on (and quite possibly before) May 5:
- 1½ oz Tequila (I like bright, peppery blanco, but some may appreciate a rounder, mildly oaked reposado. Espolòn blanco, 750 ml/$44.95, LCBO 324848 and Espolòn reposado, 750 ml/$46.95, LCBO 324855, work well and offer good value.)
- ½ oz Mezcal (for brawn and intrigue – omit if wary of adventure)
- ½ oz Pierre Ferrand Dry Curaçao or Cointreau
- 1 oz Fresh lime juice
- 1 tsp Runny agave syrup
- Pinch of sea salt
Shake well and strain over ice into a rocks glass partially rimmed with sea salt. Garnish with a lime wheel.
