Everyone knows the Margarita as the pre-eminent tequila cocktail and staple of the ‘sours’ stable. A classic drink, and one of the few that has spawned its own unique glassware, the Margarita dates back to the 1930s, and is a Mexican variation of the earlier American classic, the Daisy (which uses brandy in place of tequila). Coincidentally (or decisively depending on your view of Margarita-lore) the Spanish for daisy is margarita. The traditional Margarita starts with a salted glass:
- Frost the glass by rubbing a lime wedge round the outside of the rim.
- Dip the glass in a saucer of coarse salt (try and avoid getting any on the inside of the glass).
- Shake 40ml reposado tequila, 20ml triple sec and 20ml fresh lime juice with cubed ice for twenty seconds.
- Double strain into the frosted glass.
- Garnish with a lime wheel.
A popular alternative is Tommy’s Margarita:
- Shake 40ml reposado tequila, 20ml fresh lime juice and 10ml agave syrup with cubed ice for twenty seconds.
- Double strain into a chilled rocks glass over cubed ice.
- Garnish with a lime wheel.
Of course a Margarita can be frozen, flavoured or served up with a salt foam float, but not being a massive Tequila fan – I blame too many years working in an Irish bar dealing out shots of the cheap stuff – and living in Scotland, I prefer a whisky-based drink, and for that I turn to the Highland Margarita.
First salt your glass as above (it wouldn’t be a Margarita without it):
Then mix your drink:
- Shake 40ml Scotch whisky*, 20ml triple sec and 20ml fresh lemon juice with cubed ice for twenty seconds.
- Double strain into the frosted (margarita) glass.
- Garnish with a wedge of lemon.
* This being a Highland Margarita, a Highland single malt would be apposite (I use Oban as a matter of course), but this drink will work just as well with whichever type of whisky (or even whiskey) you prefer.
Fox & Beagle 