Margarita. It's something most of us have pretty average experiences with. Think hard. Can you remember the last time you had a great margarita? If so, how much of that "great" connects to the place, the people, or time of year? My point is that a pretty average margarita can taste great on the first warm day of June after a long workday, especially when shared with great company.
I set out to try and make a great margarita even if drank alone, on a rainy night in September.
Three rules I learned through my tests:
- You must shake a margarita vigorously. It needs the intense chill and the aeration.
- Cointreau is much better than standard triple sec. It's a little extra, but worth it.
- A salted rim adds positive complexity.
Ingredients for 1 margarita:
- 2 ounces tequila (preferably blanco)
- 1/2 ounce lime juice
- 1/2 ounce Cointreau
- 2 dashes citrus bitters (I used Bitter Truth Grapefruit)
- Use the spent lime rind to moisten the lip of a rocks glass.
- Roll the glass through a plate of kosher salt.
- Add ice to glass
- Combine all ingredients with ice in a cocktail shaker
- Shake vigorously (more than you think you need to)
- Pour into rocks glass.
- Garnish with lime wheel