Tequila

Taco Night

3 April 2013

Lemon Ginger MargaritaAs much as I enjoy drinking unusual wines, spirits and cocktails, sometimes I drink them out of simple necessity. Last Saturday evening, for example, I just wanted to make myself a simple margarita to drink with the tacos we prepared for dinner (see my favorite traditional margarita recipe here). Unfortunately, Whole Foods was under Easter siege during our shopping trip, and in my haste to escape, I neglected to buy any limes. All we had was a solitary lemon. If I wanted a margarita, it would have to be an unusual one.

As the saying goes, when life gives you lemons, make Lemon Ginger Margaritas. I had lemon and ginger on my mind in the wake of my experimentation with Koval Ginger Liqueur. Produced in a distillery just down the street, this liqueur worked well with vodka, bourbon, and cognac, so why not tequila? And fortunately, it tasted delicious with lemon as well.

The recipe of tequila, lemon juice, and ginger liqueur followed a classic mixology trinity: One Spirit, One Liqueur, One Juice. That gave me some hope. But lemon with tequila? Surely it’s been tried before, and surely it’s failed. After all, it’s not that hard to find strawberry, raspberry, mango, and even banana margaritas, but when is the last time you saw lemon? I felt less than optimistic, and I prayed this wouldn’t be a repeat of the Chimayó debacle.

I juiced the lemon, combined the ingredients in the shaker, and shook with fingers crossed. The result looked appealing, and it had a pleasantly citrusy smell. I took a sip, and it actually tasted quite good! The cocktail started off sweet, then moved to juicy citrus, a tight tartness, some smoke from the tequila, and finally an aftertaste of ginger. Paired with the tacos (actually tostadas topped with beans, beef, cheese, onions, guacamole, salsa and cilantro), the cocktail gained some zesty spiciness.

It’s a very fun drink, with a very easy recipe:

LEMON GINGER MARGARITA

–2 parts Tequila (I used El Jimador Reposado, but any decent reposado or gold tequila should do the trick.)

–1.5 parts Ginger Liqueur (If you can’t find Koval‘s organic ginger liqueur, Stirrings makes a perfectly fine substitute.)

–1 part Freshly Squeezed Lemon Juice (There’s no substitute for this. Use bottled juice or sour mix at your peril.)

–Splash of Simple Syrup (Available bottled, or make it yourself: simmer a cup of water, dissolve a cup of sugar in it, and let cool.)

Juice a whole lemon, and use the amount of juice you get as the measure of one part. Combine the lemon juice, tequila and ginger liqueur in a shaker with ice. I recommend adding the splash of simple syrup as well. The sugar enhances the flavors and rounds them out. You can make this cocktail without the simple syrup and it will taste fine, but a small splash really does wake it up. Shake vigorously, and strain into a large martini glass. Garnish, if you’re feeling fancy, with a slice of lemon or a strip of fresh ginger.

Cheers!

Simple, Fresh, And Bloody

25 February 2012

Eating seasonally has come back into fashion, and there’s no reason we can’t drink seasonally as well. Certain cocktails are simply impossible to make at certain times of the year, making them taste all the sweeter when we can.

Right now, we’ve reached the peak season of blood oranges, also known as moros. These wonderful winter citrus fruits have some orange-colored cells as well as many deeply red cells, and their juice has a surprisingly bright magenta tinge. The peel may or may not also have a blush of red (don’t shy away from blood oranges with no hint of “blood” on their exterior).

Fresh-squeezed blood orange juice makes for a marvelous cocktail mixer, with a beautiful magenta color and a tart flavor that can substitute well for a number of other more common citrus fruits. Blood orange mimosas look gorgeous and taste great — add three parts Prosecco (my favorite), Cava or Champagne to a champagne flute, top with one part fresh-squeezed blood orange juice, and you’ve got a deep-pink (but deliciously dry and adult) drink sure to delight your brunch guests.

If, for some reason, you prefer to drink only in the evening, consider instead one of these simple, fresh and bloody recipes:

BLOODY MARGARITA:

–1 part fresh-squeezed blood orange juice

–1 part tequila (I used gold, but silver could also be tasty)

–1/2 part triple sec

To get the proportions right, squeeze the blood orange first. Whatever amount of juice you recover from the blood orange can be your standard “part”. Usually one blood orange provides enough juice for about one cocktail.

Combine all the ingredients in a shaker with ice. Shake vigorously and strain into a martini or margarita glass. Garnish with a twist if you like.

This light cocktail tastes tart, but the sweetness from the triple sec balanced it enough for my palate. The telltale flavor of the tequila still came through, and there was just a touch of bite from the blood orange.

BLOODY SIDECAR:

–1 part fresh-squeezed blood orange juice

–1 part Cognac

–1/4 to 1/3 part crème de cassis, to taste

Combine all the ingredients in a cocktail shaker with ice. Shake vigorously and strain into a martini glass. Garnish with a twist if you like. Easy!

I liked this cocktail even a little better, though its color wasn’t quite as brilliant as the margarita’s. Again, it tasted sweet and tart, but the Cognac added an intriguing woodsy note, a little bite and a satisfying caramel finish. The crème de cassis, a French blackcurrant liqueur, adds additional sweetness and roundness to the drink.

Cheers!

 

Sometimes You Just Need A Margarita

27 May 2011

As I put the finishing touches on a giant pile of enchiladas, I mentally catalogued my wine inventory, trying to decide what might make a good pairing.

The enchiladas were a little complicated. I stuffed corn tortillas with brown rice, red peppers, caramelized onions and chorizo, and topped them with Chihuahua cheese and a homemade salsa of tomatillos, toasted pepitos, garlic, jalapeño and fresh epazote.

I’m sure I could have come up with something that would have worked, but as I stuffed my 14th tortilla, I decided the heck with it. I’m making a margarita.

A margarita, of course, could hardly be considered unusual or obscure, especially when made with distressingly fluorescent “sour mix,” a chemical concoction of corn syrup and alien-green food dye. What, then, would make for an Odd Bacchus-worthy version of the cocktail?

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