- Author: Harmony Huskinson
- Category: Lifestyle
- Issue: Jul 2012
Preparing and serving a splendid margarita isn’t as easy as it looks. First rule: Dispense with any and all store-bought margarita mixes. That high-fructose sludge has no place in a discerning drinker’s glass. With that cardinal rule in mind, master mixologist Kris Korf from Scottsdale’s Citizen Public House offers this tutorial
1 1/2 ounces Patrón Silver tequila (or a blanco tequila of your choice)
1/2 ounce Triple Sec (or any orange liqueur)
2 ounces sweet and sour (see Step 1)
2-3 lime wedges (1/4 ounces of lime juice)
1 Prepare the sweet and sour by mixing 12 ounces of lemon juice, 8 ounces of water and 3/4 cup of sugar. This makes enough for about 15 margaritas, so refrigerate the rest for your next get-together – or your next “personal” happy hour.
2 Choose your tequila. Korf says to stick with tequilas distilled from 100 percent blue agave – which means avoiding impurity-ridden “gold” tequila. “The cheaper you go, the more you’re going to feel it the next day,” he says. Opt for an oaked reposado for more smoothness.
3 Prepare the glass. To coat the rim, circle a lime wedge around the lip of a whiskey tumbler or Old Fashioned glass, then dip the glass into a shallow bowl of salt or sugar.
4 Combine the tequila with the Triple Sec and sweet and sour in a shaker. Chop up a lime into fourths and squeeze the wedges into the shaker. Add ice. Large, chunky ice cubes best enhance the taste; blended margaritas dilute the drink’s tanginess, Korf says.
5 Cover the cocktail shaker and mingle the contents with several brisk shakes until frothy. Pour into an 8- to 10-ounce glass and enjoy with organic baked tortilla chips and pomegranate guacamole. Know that you have joined the margie elite.