What does a margarita have to do with writing? Well, nobody said I had to only write about writing on this blog, and this margarita is all about writing: how to avoid writing for an entire afternoon and evening!

I’m not a bartender, never been one but I do love Margaritas and I’m forever getting confused as to which one I like best at the “casual dining” restaurants that I tend to eat at (I’m not very adventuresome when in comes to eating habits, much to my wife’s displeasure). I must confess that I do love the El Nino Margarita at Chili’s but the orange juice in that concoction turns my stomach into sludge a couple hours after eating. In fact the sweet and sour mixes used in many of the margaritas I’ve sipped over the years have had the same effect on me, some to a less and some to a greater degree. A couple of years ago on an Alaska Cruise I discovered the sweet/sour mix the cruise line used in it’s bars was the absolute, worst stomach churning drek that I had even ingested. Anything made with it was undrinkable – at least by me.

So, after much experimentation here is “JR’s Margarita”, the House Margarita at our ‘shack’ here in Northern California just south of Sacramento.

JR’s Margarita

(Generic)

• 1 part Cointreau
• 2 parts 1800 Silver Tequila
• 1 part simple syrup*
• 1 part fresh squeezed lime juice
• 2 parts water

(Specific 1)

• 50 ml Cointreau
• 100 ml 1800 Silver Tequila
• 50 ml simple syrup
• 50 ml fresh squeezed lime juice (about 2 limes)
• 100 ml water

(Specific 2)

• 1.5 oz. (jigger) Cointreau
• 3 oz. (2 jiggers) 1800 Silver Tequila
• 1.5 oz. (jigger) simple syrup*
• 1.5 oz. (jigger) fresh squeezed lime juice (about 2
  limes)
• 3 oz. (2 jiggers) water

This recipe has a “smooth” taste and you (at list I) can drink it almost like soda – be careful!

To prepare place all ingredients into a shaker filled 2/3 with ice. Shake like crazy until the outside of the shaker is “sweating” then pour into a salt rimmed glass filled with fresh ice – do not use the ice from the shaker. Depending upon the size of the glass you will have a second round of margarita for yourself, or pour a friend the remainder.

I often serve this to myself by removing the “used” ice from the shaker with a slotted spoon and then adding fresh ice and a straw. I call this “JR’s Shaker Rita”.

You should not try to drive after drinking this margarita. Eat some good food with friends, be happy and then take a nap.

Some notes. The “1800 Silver Tequila” is my choice for affordable, margarita making tequila. My preference would be for “Herradura Blanco or Anejo” however the Anejo a is a bit more expensive than the Blanco and both are more than twice as expensive than the acceptable “1800 Silver” ($34 for Herradura Blanco 750 ML, vs. $33 for 1800 Sliver 1.75 L at BevMo last week). As for the “orangey” ingredient, you need to use a good/great orange liqueur; I prefer Cointreau, GranGala would be my second choice but I don’t like that it clouds the color of the drink. I’ve used Grand Marnier but like GranGala it clouds the drink and is too sweet (in my opinion) to be used as the sole orange ingredient in a margarita. In the above recipe you must MUST use fresh squeezed limes, see the recipe below if you don’t have the time or access to fresh limes.

JR’s alternate Margarit. Use this when you do not have fresh limes.

(Generic)

• 1 part GranGala
• 2 parts 1800 Silver Tequila
• 1 part simple syrup*
• 1 part Nellie & Joes Key West Lime Juice
• 2 parts water

(Specific 1)

• 50 ml Cointreau
• 100 ml 1800 Silver Tequila
• 50 ml simple syrup*
• 50 ml Nellie & Joes Key West Lime Juice
• 100 ml water

(Specific 2)

• 1.5 oz. (jigger) Cointreau
• 3 oz. (2 jiggers) 1800 Silver Tequila
• 1.5 oz. (jigger) simple syrup*
• 1.5 oz. (jigger) Nellie & Joes Key West Lime Juice
• 3 oz. (2 jiggers) water

This recipe has a “sharper” taste due to the use of bottled lime juice.

Final Notes. Any of these recipes can be improved with a shot of good cognac but do note that you are bumping the alcohol content and these recipes already make a “double”.

* Simple syrup. You make simple syrup by boiling 2 parts sugar and 1 part water for 5 minutes and then cooling to room temperature before storing in the ‘fridge. It keeps for a couple weeks.

-jr-

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