Bar Exam: Margarita Makeover

If you've been following along you know I've gotten no shortage of imbibable inspiration from Washington Post spirits columnist Jason Wilson. I find his writing both informative and predictably thirst inducing, and I've had a blast (or gotten blasted) making different cocktails he's written up (here, here, and here among others). The latest column included two new delicious-sounding tequila based drinks. The Prado Cocktail pictured above is a riff on the margarita created by bartender Kacy Fitch at the famed Zig Zag Cafe in Seattle (where the Last Word Cocktail was resurrected from oblivion). The Prado is one of many cocktails mentioned in the new book "Tequila," by Joanne Weir. I was intrigued by the addition of maraschino liqueur and, to add a frothy touch, the egg white that gets shaken up with it. I made one the other night after another trying day at the wine shack enabling other peoples alcohol consumption...I mean, fair is fair, right?...and thought it was really delicious. The tequila blends surprisingly well with the slightly bittersweet maraschino liqueur, the egg white added an airy feel, and tequila's best friend lime juice gave this the needed citrusy backbone. It probably won't take the place of a perfectly made margarita, but for the occasional change of pace in my food-and-drink A.D.D. afflicted world, this margarita makeover was most pleasing!
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Prado Cocktail
from "Tequila," by Joanne Weir

Jason Wilson: "This cocktail, created by Kacy Fitch of the Zig Zag Cafe in Seattle, is an inspired riff on the margarita. It essentially replaces the Cointreau or Grand Marnier with maraschino liqueur. An egg white helps create a light, foamy consistency. As always, remember that maraschino liqueur is a spirit, not the juice from maraschino cherries."

1 serving

ingredients:
Ice
2 ounces blanco tequila
1 ounce freshly squeezed lime juice
1 ounce maraschino liqueur
1 large egg white
Large twist of lime peel, for garnish

method:
Fill a cocktail shaker halfway with ice. Add the blanco tequila, lime juice, maraschino liqueur and egg white. Shake vigorously for 30 seconds, then strain into a cocktail (martini) glass.

To create foam, use a whisk or the spring utensil in a cocktail shaker set; whisk the drink just before serving. Add the lime peel for garnish.
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one year ago today@ E.D.T.: for all of my vegan friends...oh, wait, I don't have any...anyway this Cauliflower with tomatoes and pimenton is the deal!

The search for refreshment: the Paloma Cocktail

In my never ending search for the perfect refreshing adult beverage, I had something quite different yesterday, in that it required the addition of agave syrup (or nectar) to the naturally delicious combination of tequila and grapefruit juice. I found the agave syrup at my local New season's market in the baking section in with the natural sweeteners. It reminds me of a cross between simple syrup and a lightly flavored honey. I was inspired in this creative pursuit by the Washington Post's spirits columnist Jason Wilson's recent musings on the tequila, specifically the difference between blanco and reposado agave tequilas. It's a very informative column that only served to stoke my food and drink obsession, and he included the recipe below for the Paloma cocktail, practically the national libation of Mexico, because, as hard as it is to believe, Mexicans don't really drink margaritas. The 'rita is a relatively recent invention to feed the tourist hordes. He did state that traditionally they use Squirt for this drink, although his version called for fresh grapefruit, lime, and agave nectar. My verdict: It wasn't what I was hoping for. A little flat (although in full disclosure, my store didn't have fresh white grapefruit, so I used canned white grapefruit juice, which just isn't the same). I'll give it a try again with the fresh grapefruit juice, or I think better still I'll do what the natives do and grab a bottle of Squirt. In the end, and not to go all gringo, I think I'd rather have a perfect margarita any day.
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Paloma Cocktail
from The Washington Post

Summary (from Jason Wilson):
“In Mexico, Paloma cocktails are more popular than margaritas, and for good reason: Grapefruit flavor mixes perfectly with tequila, better than lime juice alone.

A traditional Paloma is made with a grapefruit soda such as Squirt. But this refreshing version, served at Apothecary in Philadelphia, calls instead for freshly squeezed white grapefruit juice and for club soda, to add fizz.”

1 serving

ingredients:
Ice
2 ounces blanco or silver tequila
3 ounces freshly squeezed white grapefruit juice
1/2 ounce freshly squeezed lime juice
1/2 ounce agave nectar
Sea salt, to rim the glass
1 lime wheel, for garnish
Club soda

method:
Fill a cocktail shaker two-thirds full with ice and add the tequila, grapefruit juice, lime juice and agave nectar. Shake well and strain into an ice-filled collins glass rimmed with sea salt. Garnish with the lime wheel and top with a splash of club soda.

Tequila terroir??

Feeling smug when you pull out that bottle of "premium" José Cuervo Gold tequila like you're giving your friends the "good stuff". Guess again. That particular tequila is what is referred to as mixto, a bastardized mix of 51% agave tequila and 49% other additives like sugar or neutral spirits. If you respect your friends...and yourself for that matter...check out this remarkably revealing tequila primer from Jason Wilson of the Washington Post so you can confidently talk tequila terroir with your friends, while having a tasting of blanco and reposado tequilas (and be able to explain the difference!). And by the way, in tequilas home state of Jalisco, Wilson learned after a particularly disheartening visit to the Cuervo factory that "no one in the state of Jalisco drinks margaritas."


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Summer's coming. Are you ready?

You know you'll need it in your summer repertoire. You know your friends will be asking for it. At some point this summer the question for you is: "Will you be able to satisfy your friend's needs?" Because I care, I am here to save you, and all of America, from the shame of the "disappointed guest".

When you throw down the chips, spoon out the homemade guacamole, this perfectly delicious, and perfectly balanced margarita, will put the smiles on everyone's faces. Three ingredients, made in a 2-1-1 ratio. Summer thirst quenching is that easy! Get ready, 'cause you know it's coming!!
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The Perfect Margarita

ingredients:
2 oz good tequila
1 oz fresh squeezed lime juice (save one half of squeezed lime)
1 oz cointreau (or in a pinch triple sec)
Kosher salt

method:
1-Using half of already squeezed lime, run around the edges of martini glass. Sprinkle kosher salt on a flat late. Dip and twist edge of glass in salt to coat.

2-Fill cocktail shaker half full with ice. Add tequila, lime juice, and cointreau. Shake vigorously. Strain into martini glass. Garnish with lime wedges. Relax. Enjoy!