"Apparently before they had kids, my dad was quite the margarita maker. It makes me laugh too! Although, a pitcher of margaritas sounds perfect for an evening with friends, don't you think? That's 4 shots of tequila per person, and my parents rarely drink." My dad has it written on a manila file folder. I don't drink a lot of margaritas, but about 5 years ago, my friend Kate noted that her dad "makes a killer margarita," and of course, we all had to get the recipe. Interestingly, margarita means daisy in Spanish (per Difford's Guide).Īnother interesting tidbit: the world's first frozen margarita machine was invented in 1971 (per Smithsonian magazine's history of the margarita). Related drinks are sours (like a daiquiri, which is rum, lime juice, and sugar), and daisies, which are mixed drinks with orange liqueur and citrus. ( Wikipedia cites several claims of invention, of course.) By 1945, Jose Cuervo was using a margarita recipe to advertise its tequila. Generally, it seems that the margarita was developed in the 1930s in Mexico. Just like many other cocktails, many people lay claim to inventing the margarita. Save all that super-sweet stuff for another time. When you make a real, fresh margarita, you don't end up full and bloated and gross-feeling. In fact, they're more refreshing if they're not! Margaritas don't have to be super-sweet or frozen. If you've only had a slushy margarita made from a mix, you are missing out. Just 4 ingredients - tequila, Cointreau, lime juice, and simple syrup (or sugar), over ice. I love you.This margarita recipe proves that simple = delicious. So I added 1 more oz of ginger beer to soften it just a tad, for a final of:Īnd I must say, ginger beer in a ‘rita is seriously genius. So I upped it to 2 oz of tequila, added 0.5 oz of Cointreau. But hey, he wasn’t home tonight! So, I did it anyways. Now, my fiancé tells me I shouldn’t make up my own drinks/make them on the fly/doctor up a recipe, because I’m apparently, typically, terrible at it if I don’t strictly follow a recipe. I tried it as is, and I did like it, it was good! But I do like some Cointreau in my ‘rita, and I like to taste the tequila a little smidge more (if it’s a good tequila). I had never thought to put ginger beer in a Margarita. I also love Margaritas, so when I had a case of ginger beer, and Googled “ginger beer cocktails” this baby popped up, and I had to try it. I love Ginger Beer cocktails: Moscow Mule, Dark and Stormy, and top of the list is the Suffering Bastard (gin, bourbon, lime juice, ginger beer, bitters, it’s great, try it, honeslty, even if you don’t care for bourbon). One last thing–home brewed fresh ginger beer is super easy if you have a juicer, and it’s really yummy. Reed’s also makes a raspberry ginger beer that’s hard to find but so worth hunting down. I haven’t yet tried Fever Tree (though their tonic is my favorite) but my favorite ginger beers are Barritt’s and Reed’s. Last week I mixed ginger beer with applejack, lemon juice, and hopped pear bitters, and it was like a totally different drink than anything I’ve ever made. Also, don’t be afraid to dash some bitters in there. Lightly muddled herbs make a nice addition too, I love mint and basil. Lime is classic, but lemon can be good too. My favorites are gin and rum, especially Jamaican rum like Appleton Estate or (be still my heart) Smith & Cross. I’ve not yet tried cognac, but I bet it’s great too. Tequila, vodka, rum, gin, bourbon, pisco, all delicious. Also, ginger beer mixes beautifully with every kind of booze. Half of the juice Olmeca Altos uses is treated this way, so you get the benefit of the artisanal method for less money. One of the things high end tequilas use in their process is crushing the agave with a tahona, which is a giant, usually horse-drawn millstone. Couple things–your tequila is actually called Olmeca Altos, and it’s wonderful. This is delicious! I too found this while googling.
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