Rediscovering Tequila - Margaritas!
I have been experimenting with Mexican food over the last few Saturday nights (with this amazing Thomasina Miers book) and my usual gin based cocktails didn't seem the right accompaniment. So my thoughts turned to tequila and specifically margaritas. A quick trip to Cambridge Wine Merchants to consult on tequila choice and I was ready to go. Back at the ranch, The Husband was set to work juicing limes and I got out the necessary equipment.
As it had been a long time since tequila and I had interacted, I stuck to a very straightforward recipe:
3 parts tequila
2 parts triple sec (I used Cointreau)
1 part freshly squeezed lime juice
For two large drinks I used 150mL tequila, 100mL cointreau, 50mL lime juice. I'm not a fan of frozen-style cocktails so I combined the ingredients in a jug, shook it over ice in a cocktail shaker and poured in to prepared glasses full of ice:
By the second batch my salt rims were definitely improving
I had forgotten how amazing tequila is. The only word for how it makes me feel is, well, JAZZY. Two enormous margaritas later and I was getting very excitable. Rummaging around in the fridge, I found my rhubarb/sloe gin syrup and thought Rhubarb Margaritas!
This is pretty much the recipe I used although I was operating a little freestyle at this stage (the graduated cylinder had been abandoned in favour of sloshing):
3 parts rhubarb/sloe gin syrup
2 parts tequila
1 part triple sec (I used Cointreau)
These were amazing, very fruity but the tequila gave them a complex, spicy edge. The Husband was particularly impressed but then he does have an almost unnatural fondness for pink drinks.
So tequila and I are friends again, I just hope gin doesn't get jealous.