![]() (See Wondrich's full recipe here.) Finally, if you're serving guests, only salt half the rim (on the outside, not the inside), so they have the option to partake. Also, you probably want to stick to the clear, 100-percent agave tequila (also known as blanco), as opposed to the brown stuff, which tends to weigh the drink down. There are, however, a few ways to screw up a perfectly good margarita that you should studiously avoid: First of all, substitute Cointreau for triple sec, which is (sadly) still used by many bars and most brands of which, made from artificial flavoring and high-fructose corn syrup, are "so disgusting I would not willingly put them in my body," according to Wondrich. If you plan on adding a twist to garnish your cocktaila great idea make the lemon twist before you juice the lemon. A single lemon should yield about 1 3/4 ounces, more than enough for two drinks. For the best sidecar, freshly squeezed lemon juice is a must. I'm going to get wild now." If they do, it probably has more to do with the power of suggestion than anything that's actually in the glass. Lemon juice: The final component of a classic sidecar is lemon juice. They're all pretty tasty." There's also the drink's exotic allure, which persists even today. "It's a very forgiving drink: on the rocks, straight-up. Other tequila cocktails have gone in and out of vogue - most recently, the Paloma - but the margarita remains by far the most popular of its kind.Ī large part of its appeal is its sheer drinkability: It's an easy, refreshing delivery vehicle for tequila, and one that's hard to screw up. I don't think there's been a drink invented since that has reached that status." The margarita's origins are still murky - one theory goes that it was invented by an Irish bartender in Tijuana - but it's clear that the drink became popular among American tourists in Mexico in the 1930s during Prohibition (as opposed to those other classic drinks, which were invented before Prohibition), and by the 1960s, it was a bar standard on either side of the border. There are only a few more that everyone agrees is a classic: the Old Fashioned, the Manhattan, the Sidecar, the daiquiri. "It's sort of the last hired guy - the last indispensable cocktail. ![]() So we called up Esquire drinks correspondent David Wondrich, who didn't seem entirely clear on the holiday, either ("the things we worry about in this nation."), for a little instruction.Īs it turns out, the margarita is worth celebrating, and not just for the obvious reason that "it's really delicious," as Wondrich says. We're still not really sure who came up with it or why, but we'll save the tirade on corporate marketing, because we actually really like margaritas, despite not knowing very much about them. You probably didn't know that today is National Margarita Day. The most classic of tequila cocktails needs no update, so herein is some previously-dispensed wisdom from Esquire drinks correspondent David Wondrich on how to make one truly great. Once again, National Margarita Day is upon us. ![]()
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