The Daily Tippler

Do you ever go to a place and notice that they have ten or more types of Margaritas on the cocktail list. They offer different types of tequila and other flavorings, but in the end they all pretty much taste like a Margarita?

I’m not suggesting that there aren’t different varieties of Margarita beyond frozen or on the rocks. I spent this past weekend in Austin, TX and it got me thinking. You can kind of break Margaritas into three categories:

1. Basic, see: Blended

2. Fruit flavored, see: Grapefruit

3. Spicy, see: Jalapeno

Everything else is pretty much bullocks. In Austin, however, I ran into a cocktail I hadn’t seen before which also related back to my post on how the Margarita may have emerged from the Martini (see again: Origins). This drink claims to be an Austin Texas creation, of course which bar or restaurant has ownership is in great dispute. It’s pretty good and should be a great addition to your spring/summer drinking schedule, but it does just kind of taste like a Margarita:

The Mexican Martini:

-2 oz.  Silver or other light color Tequila
-1 1/2 oz. Cointreau or Grand Marnier
-2 oz. Fresh Squeezed Lime Juice
-Splash Fresh Squeezed Orange Juice
-Dash Lemon-Lime Soda
-Splash olive juice

Combine in a cocktail shaker over ice and strain it into an oversize cocktail glass with a salted rim. Garnish with jalapeno stuffed olives.

and where are we going?

So, I am a little late to the game in summing up the Aughts, but I thought I’d throw my two cents in anyway. A lot of people are looking at the past decade as the resurgence of the cocktail. To be honest it probably had it’s impetus fifteen years ago and didn’t really crossover till about five years ago (if you remember the decade started with Red Bull and Vodka, which was quickly followed by a wave of flavored Martini’s).  What has happened over the past five years has been nothing short of tremendous. I’ll try to illustrate what I mean by using David Wondrich’s book, “Imbibe,” as an example: It was published in 2007 and some things are all ready out of date. When Mr. Wondrich was writing it he refers to real Holland Gin as virtually impossible to find and now it is everywhere; along with a slew of other ingredients brought back by the popular demand of Artisanal Barkeeps and their ever more discerning clientele. Just think only a few years ago Absinthe was illegal and know we are distilling the stuff.

Absinthe, I kind of feel it has become the last touchstone of the aughts. It was supposed to be the next big thing and, while it has an immeasurable importance in recreating old recipes, it has not succeeded in becoming the ‘it’ Spirit. Unlike Gin and Whiskey which have clearly beaten vodka back for the role of dominate cocktail base.

So, if not Absinthe then what? Personally I think that the Speakeasy fad has run it’s course and we are going to see more singularly focused bars; led by the likes of Rum & Tequila. All ready established bars like Mayahuel and Roneria Caracas are leading the pack and the former Eastside Company will soon become a Tiki bar. In the long run, dare I say it, Vodka may even make a come back.

The following recipe is the only serviceable one I found that features Rum & Tequila. One expects most efforts to mix these two would occur at Frat Parties. But this one comes from the 1937 “Cafe Royal Cocktail Book.”  Published by the United Kingdom Bartenders Guild it is fairly useful  in that an encompasses everything civilized people were drinking during US Prohibition.

The Mexican Eagle:

-1/4 Jamaica rum
-1/4 French vermouth
-1/2 Tequila

Combine in a shaker over ice and serve in a chilled cocktail glass.

With Labor Day fast approaching, and with it the end of summer, I thought I’d round out the season with a week of drinks using fresh summer ingredients. I featured Basil Syrup last week; Basil is in the same family as mint and holds the same refreshing powers of it’s cousin.

Thai Basil Bliss:

-2 oz. Blanco Tequila
-4 Thai Basil Leaves
-4 One inch wide Pineapple cubes
-1 Tablespoon Simple Syrup
-1 1/2 Tablespoons Lime Juice
-Soda Water to top

In a cocktail shaker muddle the Basil Leaves and Pineapple to a pulp. Fill halfway with Ice and add Syrup, Tequila and Lime Juice. Shake well and strain into a chilled cocktail glass. Top with a dash of Soda and float a Basil Leaf on top.

Agave Syrup has been getting a lot of press lately and for good reason. It’s easy to make; just combine one part water to one part agave nectar, no heat needed this time. You can get Agave Nectar at health food stores and upscale supermarkets. The Drink below is from Dale DeGroff.

Adelita:

-2 oz. 100% Blue Agave Blanco Tequila
-¼ oz. Taylor’s Velvet Falernum or Fee Brothers Falernum
-¾ oz. Agave Syrup (combine one part water to one part agave nectar)
-2 Strawberries hulled
-2 Lichee (canned is fine)
-A piece of Fresh Ginger about the size the end of a nickel
-½ oz fresh Lemon Juice

-½ strawberry with green on top (not hulled) for garnish

Muddle the ginger into the bottom of the mixing glass with the Velvet Falernum. Add the lichee and 2 strawberries in the bottom of the mixing glass and muddle again. Add tequila, the agave syrup and lemon juice and shake with ice. Double strain into a chilled martini glass. Garnish with a half strawberry on the rim of the glass.

Much like the Tiki drink the Blender drink can probably credit it’s downfall to popularity. Once they started to sell they started to appear in every bar under the sun and natural ingredients got replaced with artificial ones. Eventually you ended up with those giant swirling Slur-pee machines making brain-freeze coladas and margaritas at every strip mall restaurant in the country. But you can make a good frozen Margarita just by making a good Margarita:

The Blended Margarita:

-1 1/2 oz Tequila
-1/2 oz triple sec
-1 oz Fresh squeezed Lime juice
-Salt to rim glass

Rim a highball glass with Salt. Combine all remaining ingredients in a Blender with 1 cup ice. Blend until smooth, about 1 minute, and pour into a chilled highball glass. Garnish with a lime wedge.

With Memorial day coming up next Monday I thought I would offer drinks to serve at your BBQ’s all week long. My aim here is to spice up your parties and hopefully impress your friends and neighbors. I don’t know about you guys, but I love spicy drinks (and food) when it’s hot out. So here’s a recipe for a spicy Margarita. To make the puree just puree a Jalapeno Pepper in a blender with adding water until it is totally smooth. If you really want to give this a quick you can make an infused tequila. It is best to use an un-aged or Blanco Tequila. Place it in a Mason Jar with a whole Jalapeno pepper and the lid tightly fastened for for 2-3 days. Strain it through a cheesecloth back into the bottle. If it comes out too strong you can always mix it with regular Tequila. 

Jalapeno Margarita:

-1 1/2 oz Tequila
-1/2 oz Triple Sec
-1/2 oz Jalapeno Puree
-1/2 oz. Fresh Squeezed Lime Juice
-Salt to rim glass

Rim a highball glass with Salt. Combine all remaining ingredients in a shaker over ice. Fill highball with ice and strain the drink into it. Garnish with a slice of Jalapeno and a Lime Wedge.

Today we have more fun from South of the Border. All though I am certain that more Margaritas were  consumed then Sangrita on Cinco de Mayo I held back my recipe. I guess I was trying to make it look like I have more street cred then I actually do; but what would summer be without them.

The origins of the Margarita are greatly disputed and there are way too many stories to go into here (if you want a fairly comprehensive list check wikipedia). I would like to posit, as some do, that it is a descendant of the Martini.  It makes sense; if you were in Mexico in the late 19th century and you wanted a Martini you’d probably have a tough time getting your hands on Gin & Vermouth. But, Tequila and Triple Sec no problem and the lime just follows naturally.

In an effort to maintain some of that aforementioned street cred I am presenting the receipe for a Magratia made with Pink Grapefruit as opposed to the traditional; Enjoy!

The Grapefruit Margarita:

-1 1/2 oz Tequila
-1/2 oz triple sec
-1 oz Fresh squeezed pink grapefruit juice
-1 Squeeze Fresh Lime Juice
-Brown Sugar to rim glass

Rim a highball glass with brown sugar. Combine all remaining ingredients in a shaker over ice. Fill highball with ice and strain the drink into it. Garnish with a slice of pink grapefruit.

Today we celebrate the improbable victory of General Ignacio Zaragoza Seguin and the Mexican Army over the vastly larger French forces in the Battle of Puebla on May 5, 1862. Better known as Cinco de Mayo it is often confused in the US with Mexican independence. As it has become a celebration of Mexican Culture and Heritage in this country today I offer a recipe for Sangrita. Artisanal and small batch Tequilas have had serious gains in popularity in the US. Along with this we have seen the emergence of the traditional way to drink finer Tequilas. The Tequila is served in a shot glass alongside a glass of Sangrita; a spicy tomato juice drink not unlike Bloody Mary mix. The two beverages are meant to be sipped alternately and not taken as shots. It is best to use high end Tequilas; the sipping is not for Sauza or even Patron (I like a brand called Chamucos). For the hot sauce you can use Frank’s Red Hot, Tabasco or whatever you like.  

Sangrita & Tequila:

-1 cup tomato juice
-Juice of 3 limes
-Juice of 2 oranges
-2 Tablespoons Hot Sauce
-Salt to taste

Serves 8

 
Mix the ingredients in a pitcher adjusting hot sauce and salt to taste; it should have some spice to it. Chill well. Serve in a shot glass accompanied by a shot glass of tequila for sipping alternately. Also, along side, offer cut melon and mango.