Tuesday, June 3

History of the Margarita - Preview

This post orginally posted at http://www.talesblog.com/

As I sit on the beach while on vacation sipping a Margarita my mind wanders off to a cantina were tequila, Cointreau, and lime juice came together for the first time. Was it a Mexican camarero, a Cuban Cantinero, or an American bartender that created this classic cocktail? Who knows?

Jacques Bezuidenhout and Robert Hess are planning on exploring this topic at the Tales of the Cocktail this year in “The History of the Margarita.” The seminar takes place on Sunday, July 20, 2008 at 1pm. In this interactive discussion Robert and Jacques will be covering:
  • The Margarita’s disputable origins covering the strengths and weaknesses of each story
  • What “is” and “is not” a proper Margarita
  • How the Margarita begat a slew of the sour family variations
  • And of course Margarita and Margarita variation cocktail samples
This seminar is perfect for New Orleans as it is the birthplace of the Brandy Crusta. This cocktail which was invented in the 1850’s by Joseph Santina is the cocktail that Gary Regan bases his classification of the New Orleans Sour. (1)

New Orleans Sours call for a base spirit, lemon or lime juice, and triple sec or another orange –flavored liqueur, such as curacao. (1)
Gary puts the Margarita into the New Orleans Sour category, which is a sub-class of the overall Sour category (base spirit, lemon or lime juice, and a sweetener). The balance in a sour cocktail is crucial and unfortunately the mix in the modern Margarita has been the victim of mass production and egad pre-mix!

So come check out Jacques and Robert’s Margarita journey down history and find out what a well made classic Margarita can be.

Photo by: Rebecca Ellis

1 comment:

Anonymous said...

I know that most margarita recipes call for blanco but I like to an anjeo or respado as I'm a scotch/whiskey/whisky drinker and like that smoky flavour. My usual recipe is:
2 oz. tequila anjeo or respado
0.5 tequila blanco
0.5 oz. lime juice
1.0 oz cointreau
a dash of grand marnier

Now, I'll inverse the lime juice and cointreau for those who like a more limey drink.

Sometimes, when in season, I'll add 0.25 oz of key lime juice, too.