Salt those rims for Margarita day

So, if you’re still hungover from Drink wine day, we have the hair of the dog you need, right here. Let’s Salt those rims for national Margarita day. Yes, that sweet, butt kicking drink that has been the cause of many a forgotten night, and even more adventures, has it’s day in the sun (unlike most of the days it has in the sun). And, we don’t need Jimmy Buffet to remind us of this life affirming elixir. You don’t even have to be in the Keys, Mexico, or Margaritaville. Just grab a bottle of Tequila, some triple sec or grand Marnier, simple syrup, and some citrus, and we’re off.

The margarita has a storied past. And, most are just that: stories. Anyone who claims to know the origin of the Margarita is telling old wives’ tales. There are at least a dozen purported creation stories, but none can be verified. Margaritas showed up in recipe books in the 1930’s. But, they probably date back much further than that. The word margarita is the name of a flower, a variety of daisy. The family of drinks known as daisies pre-date the margarita, and follow the same formula: Liquor, cordial, citrus. The brandy daisy, Sidecar, and Cosmopolitan all fall under this category. But, the Margarita has outlasted all of those. Although the cosmo has seen a rise in popularity among the retro crowd, it can’t compete with the ubiquitous Margarita.

Remember the Alamo as you Salt those rims for Margarita day

No matter who wants to claim credit for inventing the Margarita, it’s a pretty good bet it came from Mexico, since tequila is a product of Mexico. Just like only sparkling wines from the Champagne region can be called Champagne, liquor derived from Blue agave can only be called tequila if it comes from the Jalisco region of Mexico. The city of tequila is located in Jalisco, about 650 miles from the US border. Other regions have been granted limited rights to use the name as well. Either way, it has to come from Mexico. And, let’s not forget, Texas used to be part of Mexico. So, when you remember the Alamo, just think, if the US had pushed a little further past the border, Tequila could be an American product now.

Conversely, if The US hadn’t gotten so pissed about losing the Alamo, most of the southwest could still be part of Mexico. Remember, before we started forcibly taking land from people, Mexico actually extended all the way up through California, Nevada, Utah, New Mexico, Texas, a portion of Kansas and Wyoming, and most of Colorado. Maybe when the US was fighting the Mexican war, they thought tequila was part of the reason the Mexicans lost. And, that is why we stopped at the Rio Grande. The irony is that now we want that tequila more than anyone else. Today, the US imports more of this liquid gold than any other country in the world. And, where is it going? Although some drink it straight, most ends up in margaritas. Just, don’t forget to Salt those rims for Margarita day.

Tequila VS Mezcal

There is a way around the tequila only coming from one place conundrum. Tequila gets its name from location, method, and ingredients. Mezcal refers to any agave based liquor. All Tequila is Mezcal, but not all mezcal is tequila. To be tequila, it has to be blue agave. And, tequila follows the same methodology. Mezcal knows no borders or even species. And, it can use any of the 30+ varieties of agave available. To make tequila, you oven steam the agave. Most Mezcals use lava rocks or coals to smoke the agave. So, If you don’t mind a smokier flavor, Mezcal makes for a fine substitution. Although, the smoke can be a bit much when you make a margarita.

So, American Entrepreneurs want a piece of the tequila pie. But, guess what, it’s not that easy. There are multiple tequila companies owned by Americans. But, they are all Mexican based. That is because Mexico is where the agave is. Unlike starting a winery with a few grape clippings, agave takes longer to grow. The harvesting is a lot more involved, and fermentation and aging takes a long time. To recoup the investment in starting a tequila factory outside of Mexico, you have to sell a lot of tequila. And, that means creating a large scale production, distribution, and marketing plan. And, then you would be competing with deeply entrenched mass producers. Good luck getting enough market share to even recoup your investment, let alone make a profit. It would take at least a decade to build a name, let alone get enough market share.

Salt those rims for Margarita day or skip the salt

The habit of salting rims comes from the traditional way of doing a tequila shot. Most people know that to do a tequila shot, you lick salt off your hand, take the shot, then suck on a lime to counter the bitterness of the tequila. But, that is not necessary with good tequila. At some point in the 19th century, the demand for tequila rose sharply. To keep up with demand, they rushed the process and made some pretty bad tequilas. To mask the flavor, someone introduced the salt and citrus regimen. And, the best way to drink poor quality booze is to suck it down fast, like taking medicine. In reality, true aficionados sip their tequila like a fine cognac.

The habit of salting rims comes from the habit of serving cheap tequila. Of course, the evolution of the margarita doesn’t require salt. But, the flavor can accent other ingredients. The original purpose of salt was to lessen the burn of the liquor. Now, it can be an adjunct to the flavors, especially when you incorporate things like melon, chilies, and other fruits and vegetables into the Margarita. If you’ve ever had prosciutto and melon, you know how well salt and melon go together. So, salt makes sense there, like our Jalapeno Cantaloupe margarita recipe. And, it doesn’t have to be straight salt to Salt those rims for Margarita day. Try pink salts, sea salts, or even sugar and salt mixes.

How did a bitter tequila shot become a fruity Drink?

The original and standard recipe for a margarita calls for 2 shots of tequila, 1 shot of triple sec, and 3/4 shot of lime or lemon juice. There is no sugar. It is primarily booze. But, that is not what we drink today. In fact, some recipes are so fruit heavy, you barely even taste the tequila. Since the actual origin of the Mrgarita is so elusive, we can’t say for sure when or how it became so sweet. Originally, the triple sec was the only sweet part. Now, it starts with sugar or simple syrup and citrus. I have a sinking suspicion that the introduction of the blender to suburban households in the 1950’s and 60’s may have a lot to do with it.

One of the myths about the creation of the margarita says that a dancer at a nightclub didn’t want to swill straight tequila, so the bartender mixed it with lime and “sweetened” it with triple sec. This makes sense that people wanted a more palatable version of tequila. When the kitchen of the future added the blender, people found they could water down the drink to make it more palatable, fun, and easier to drink lots of them. The frozen margarita crushed ice with traditional ingredients. But, since the ice waters down the drink, you needed to add sugar and other flavors. With tastes running toward the sweet end, tequila became the undertone. But, even without a blender, the sweeter flavors found a home in the modern Americanized palate.

And, that makes it even more unnecessary to Salt those rims for Margarita day.

Not that there’s anything wrong with that…

Whether you want a manly drink that will put hair on your chest or a girl drink drunk kind of affair, the margarita in its many forms can fit the bill. If you like syrupy sweet, have a watermelon or Cherry frozen margarita. If you want something savory, strong, and direct, go with the original recipe shown above (tequila, triple sec, lime). Don’t worry if you may or may not look gay, not that there’s anything wrong with that. This is a judgment free zone. And, we are all about exploring flavors. In fact, we encourage you to experiment (with your margarita).

Start with a good quality tequila. If you’re making a multi ingredient margarita where tequila is a minimal entity, though, you can get away with a slightly lesser quality. But, beware, you may feel it in your gut and head later. So, stick with a decent quality. It doesn’t have to be Patron. But, beware of generic or low quality versions. If you get a 2 L bottle for $8, it’s probably going to come back to haunt you (in more ways than one). For the liqueur, you can use a triple sec, Cointreau, Grand Marnier, or another version of a sweet citrus based booze. Heck, you could use limoncello, and make an Italian margarita. Add fruits, vegetables, different sweeteners. try different citruses too. How about a little east meets West with a meyer lemon Ginger curried margarita? Unlike your mother, we encourage you to play with your food.

Salt those rims for Margarita day with different types of tequila

When it comes to picking tequila, there is a world of difference. And, don’t forget your mezcals as well. You can get anything from your $8 a gallon swill to $7,500 for a Patron En Lalique, or even the ridiculous $3.5 million dollar Ley Diamante Tequila in it’s diamond encrusted bottle. But, before you put your life savings into a bottle of booze, consider what your intended purpose is: Margaritas. Let’s not Salt those rims for Margarita day with these tequilas.

So, for those of us living in the real world, it’s good to know the difference between tequilas. There are a number of popular brands to choose from. Then, there are more boutique artisan brands as well. There is a restaurant in Boston where they have 150 types of tequila. And, you can bet there are many more restaurants like that in other major metropolitan areas, especially closer to the border. That’s probably your best bet to try some great tequilas. But, when it comes to buying tequila for your home use, there are a few things to look for.

Blanco, Reposado, or Anejo?

The first time I bought tequila, the store had about a half dozen choices. So, it pretty much came down to silver or gold, Cuervo vs Montezuma, $6 or $10. Times have changed for sure. To this day, some people actually consider Cuervo gold to be the “Gold standard”. But, thanks to modern trade innovations and opening of markets, you don’t have to go to Mexico for the good stuff. And, Cuervo is now pedestrian in comparison to brands like Patron, forteleza, or Fuentaseca. Although, some of the Cuervo 1800 and reserva de familia tequilas do rank. And, there is nothing wrong with cuervo and Sauza if they are in a margarita. The difference between lower and high priced tequilas is the difference between sipping and mixing. However, some of the biggest differences appear across price points in the style of tequila.

The levels:

1. Blanco (sometimes called silver) is a clear tequila. It is bottled shortly after fermentation, aged no more than 2 months. These are the lightest tequilas, without the flavors and aromas of oak aging. They work well in mixed drinks, but can be enjoyed on their own. They tend to be light and enjoyable.
2. Reposado is the next level up. These are tequilas aged in oak for 2 months to a year. The aging brings out earthy tones and flavors from the aging process. But, they are still smooth and lighter than the Anejos.
3. Anejo are aged 1 to 3 years in oak. These are more akin to a fine wine or Cognac. While you can use them in Margaritas, these should be enjoyed straight. Like a fine wine, you want to pick out and savor the various nuances. You may taste sage, pears, white pepper, tropical fruits, vanilla, and other tones in Anejos.
4. Extra Anejo: These are Anejos aged over 3 years. Think of longer aged wines and you can guess what to expect. Aged tequilas stand alone. Use them in mixed drinks only if you don’t have a younger tequila available.
5. Joven: A mix of Blanco and Respado
6. Mixto: tequila that is not 100% agave. Usually it is mixed with cheaper liquors. It must have over 51% blue agave to retain the tequila name.

Some of the mass produced and cheaper tequilas are mixtos. They get a bad rap because they aren’t “pure”. But, that doesn’t mean they don’t make for a good margarita. Again, if you are mixing all kinds of other strong flavors, you don’t need “the best”. There is no need to spend $50 for a bottle you are going to make lemonade with.

Some recipes

Being a food blog, we can’t let you go without a couple recipes. We do recommend experimenting on your own. But, we can guide you toward some good combinations. First, a couple ideas for the base:

1. use a lighter tequila: Blanco or Resposada, for most margaritas. Only go to anejos if using stronger flavored fruits to mix. Otherwise, you lose balance.
2. Pick your sweet liqueur with care. While tequila is the dominant flavor, the sweet liquor makes a huge impact on the drink. The standard mixer is triple sec or curacao which are basic orange liqueurs. Step up to Grand Marnier or Cointreau for a more elegant version and a more pronounced orange flavor. Aperol is a bitter orange liquor that may work, but don’t forget that word “bitter”. You could also substitute a Limoncello or passion fruit liqueur. Then you can really branch into things like Galliano, chartreuse, or more floral liqueurs. But, that gets pretty far from the orange of a traditional margarita.
3. Change up the citrus: Lime is the most universal flavor for margaritas. But, You can change the flavor and dynamic of the entire drink by switching to lemon, key lime, Meyer lemon, Yuzu, or even grapefruit.
4. Sweeteners can be changed. You could simply muddle sugar with your ice and fruit. Or, you can use a simple syrup. better yet, try agave syrup. It makes perfect sense. Honey or even maple work too. But use sparingly.
5. If you want to get into different flavors, start with the citrus, then add in other fruits. All kinds of berries are acceptable. Watermelon or Any type of melon all work. Tropical fruits like mango and papaya are fine. Try muddling cucumber and fresh herbs for a unique take.

The salt

When it comes to how you Salt those rims for Margarita day, there are many options. But, table salt is not one of them. You don’t have to buy a special margarita salt. But, you do want something with a large grain. Sea salt, kosher salt, Himalayan Pink salt, and more are good options. To salt the rims, simply wet the rim of the glass with water, then dip the rim into a plate of salt. As mentioned before, you don’t really need to salt the rims. But, it does make for a nice presentation. And, you can even do a salt and sugar mixture, or even do a sugar on its own. Sometimes, I’ll even chop some cilantro and add it to the salt. I’m a big fan of functionality. So, beyond looking good, you want the rim to add something to the drink.

So, here you go. Salt those rims for these babies:

Blueberry, Key Lime, and Corriander Margarita

cheffd

Print Recipe

Prep Time 10 minutes mins

Course Drinks

Cuisine American, Mexican

Servings 4 Glasses

Ingredients

  

• 8 Oz Tequila (Blanco or resposado Preferably)
• 4 Oz Grand Marnier
• 4 Oz Agave Syrup
• 2 Tbsp Fresh Cilantro Leaves
• 1/2 Tsp Coriander Seeds
• 8 Oz Key lime Juice (may substitute regular lime juice)
• 12 Each Key Limes
• 1 Pint Fresh Blue Berries
• Plenty of Ice

Instructions

 

• Cut the Key limes in 1/2. Set 4 aside. Put a blueberry or two with the Lime halves on 4 skewers for garnish
• Squeeze the rest of the limes into a large pitcher. Leave the cut limes in the pitcher. Add in the Blueberries, coriander seeds, and cilantro. Muddle these until well blended. Add the agave and stir well.
• Add in ice, then the rest of the ingredients. Stir well. Then, pour the Margarita into glasses rimmed with sugar and salt. Garnish with the skewered lime and berries.

Notes

This is a sort of hybrid margarita/Mojito. You can pick out the key limes for a cleaner presentation. But, this gives a more rustic look and feel to the drink.

Keyword American, blueberry, Coriander, Key lime, margarita, Mexican, vegan

Vanilla Cherry Chambord margarita

cheffd

Print Recipe

Prep Time 15 minutes mins

Course Drinks

Cuisine American, Mexican

Servings 4 Glasses

Ingredients

  

• 8 Oz tequila (Blanco, preferably)
• 4 Oz Triple Sec or Orange Liqueur
• 4 Oz Chambord Liqueur
• 1 Small Vanilla bean
• 1 Pint Fresh Cherries, Pits and Stems removed
• 4 oz Agave Syrup
• 8 Oz Lime Juice
• Plenty of ice
• Limes and Cherries to garnish

Instructions

 

• Seed and stem the cherries and cut them up. Split the vanilla bean and scrape out the seeds. Put the pod in sugar to give it a vanilla flavor or use it some other way. Place the vanilla seeds and cherries in a large pitcher. Muddle them with agave. Then add the rest of the ingredients and fill with ice. Mix well.
• Dip glasses in water. Then salt the rims with a mixture of sea salt and large grain sugar. Fill each glass and garnish with limes and cherries.

Keyword American, Chambord, cherry, margarita, Mexican, vanilla