The Drink Of The Weekend–The Margarita

As part of our mission here at Why Daddy Drinks to revel in the humorous lunacy that is fatherhood, and to promote the drinking of quality beverages, we bring you our weekly segment highlighting something that should be in your glass. This is The Drink Of The Weekend.

The Rex Margarita. On the rocks, of course.

The Rex Margarita. On the rocks, of course.

Last weekend, any grownup drinking I had planned was put on hold due to a round of stomach flu that went through my house, and laid up myself, my wife and my two daughters, Maddo and Little Sis, to such a degree that we could have passed for a late 19th-century consumption ward. As such, I didn’t consume anything stronger than Frost Glacier Freeze Gatorade.

Which wasn’t too bad. I mean, I like Gatorade and every time I drink it, I feel like I’ve just caught the winning touchdown pass in the Super Bowl. But as good as Gatorade is, it’s nothing close to a good margarita.

This weekend was Cinco de Mayo, which, contrary to the beliefs of many partiers at Tex-Mex restaurants across America, is not Mexican Independence Day. Apparently, the day is to mark Mexico’s victory in some battle over France back in the 1800s. I don’t think it’s possible to count the number of jokes that could be made about this topic.

In any case, being that it was Cinco de Mayo, there really was only possible drink for the weekend and that was a margarita. I tend to be a margarita purist. A good margarita should always begin with good tequila. Don Julio Anejo is a good place to start. Something from Patron isn’t bad either. Please do yourself a favor, too, and avoid the sickly sweet unnaturally green liquid candy that is your typical margarita mix. Get some real limes and squeeze some real juice out of them. They’ll improve the flavor and strengthen your wrists in the process.

And a good margarita should always be on the rocks. If you are ordering at a bar or restaurant and you have the option of on the rocks or frozen, there really is no option: You go with the rocks. Frozen margaritas are for bachelorette parties or for when you swing by Sammy Hagar’s Cabo Wabo club in Vegas and you need something cold to get you through your wife’s shopping excursion. Even purists such as myself will make an exception in certain circumstances.

So, how do you make a good margarita? Here’s a recipe that served me well on Saturday:

4 oz. Good tequila (I used Patron silver this time around)

1-1.5 oz Triple Sec

2 oz. Fresh-squeezed lime juice. (Get plenty of limes. They will come in handy.)

1 Tsp. Agave Nectar

Put it all in cocktail shaker with ice and shake the hell out of it for about 30 seconds. Salt the rim of your glass then fill it about halfway with ice. Fill your glass up and add a quarter lime to the mix. Thank me, and let the afternoon pass by.

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