things to do
the perfect marg
Things To Do
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Things To Do
The Perfect Marg
July, 2012, Page 40
Photos by Evie Carpenter
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)
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.
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.
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.
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.
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.
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