Tequila Mockingbird

Did I just drink a worm?

A lot of big new things in my life these days—new apartment, new roommate, new HD television. But it was one of the smaller additions that provided all the entertainment I would need yesterday: my brand new cocktail shaker. Now you would think I would have bought one of these years ago, being the blog’s booze guy and all. And while I probably should have, my drinks usually involve opening a beer bottle or taking my bourbon neat. The breaking point occurred when Gansie and I tried our hands at making real margaritas a couple of months back. I won’t dwell on that catastrophe except to say when you have to put drinks in the freezer for 15 minutes to chill them, you’re doing something wrong.

More after the break…

And yet, my interest in making a quality homemade margarita (I will never call them margs here) didn’t wane. Which brings us back to Saturday.

So what is in a margarita anyways?

NO MARGARITA MIX. Stay away from the Mr. and Mrs. T’s plastic bottle! Drinks made with cheap mixers taste like crap, pure and simple. Feel free to call me a hypocrite, as I have been seen using these vile mixers in a previous life. But let’s just say that I have seen the light, and his/her name is Cointreau. Other hints, use a good silver (blanco) tequila, fresh lime juice, and a simple syrup (which I will explain how to make).

80 Proof’s Real Margaritas

(makes 2)

3 oz silver tequila

1 oz Cointreau

1 squeezed lime

¾ oz simple syrup

Add all the ingredients into the shaker filled with ice. Shake and then serve. It’s that easy. The hardest part, or at least most time consuming, is squeezing the limes. But fresh lime juice is so much better and really cheap (I bought 10 limes for a dollar).

Simple Syrup

1 cup water

1 cup sugar

Add ingredients to a pot and bring to a boil. Keep boiling until sugar is dissolved. Allow to cool and pour into a Tupperware (or something with a lid). Place in fridge for a couple of hours to let cool. The best part about the syrup is that it lasts for weeks, you can make a big batch way in advance.

Editor’s Note: Join the Margarita Rumble
The Real Deal Margarita ** Mal on Villis’ World’s Greatest Margarita

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  • Jeb July 8, 2007  

    I don’t even know you any more.

  • Taquitos July 9, 2007  

    80 Proof–

    Where’s our shout out?

  • 80 Proof July 9, 2007  

    My sincerest apologies to you, Taquitos, to KosherBoy, and 30 Minute Abs for not including you all in the story. These fine, upstanding young gentlemen acted as my taste testers and sounding board.

    Sorry for the nicknames, apparently I’m supposed to do that in blogs/Aaron Karo emails.

  • The Unbearable Lightness July 9, 2007  

    80 Proof, remind me to introduce you and Gansie to the wonders of frozen limeade concentrate. That, combined with my “super secret special sauce” lays the foundation for the world’s best frozen margarita.

  • Hilarious. Putting them in the freezer to chill them. Logical, of course, but funny. 😉

    It sounds like you’ve got it all figured out now, but feel free to wander on over to TLM if you are lookin’ for pointers! 🙂

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