The team of
mixologists at Calenda Restaurant and Bar inside Hotel Nena created the most
amazing Margarita. In fact, so amazing that it won the CASA 2013 6th Annual
Margarita Contest in San Miguel.
I know. I just had
just one.
It is the perfect
blend of sweet, savory and spice and included such things as chipotle, mandarine,
pineapple juice, tamarind and an infusion of piloncillo (Azúcar mascabado) and
guayaba and then smoked with copal.
It was served to me in
a skeleton head smoking however it was ice cold when I drank it. It was by far
one of the most unusual Margarita I've had since I've been here.
It was also strong. I
was back to being a one Margarita girl...or was I? Suddenly I found myself
dreaming about making the perfect, award winning recipe for next year.
Blame it on the copal!
Buen Aptetio!
Footnote:
The more I learn the better they taste....
You don't have to go
out for a good Margarita. You can make it at home.
The tequila Queen is
changing up her basic formula for Margaritas just slightly and adding an ounce
of Liqueur.
I had two
well-qualified tasters tonight who agreed this was one of the best Margaritas
they have tasted.
Formula: The base is
tequila and lime juice with two modifiers: Cointreau and simple syrup.
The ratio 2:2:1:1 or 2
parts tequila, 2 parts lime juice, 1 part Cointreau, and 1 part simple syrup.
Tequila: Use only 100%
agave tequila.
Although most people
swear by Blanco a Reposado will also bring out the roasted agave flavors.
For this taste test, I
used what the bartenders at Hotel Sautto use - some of the least expensive (87
pesos a bottle) and oldest (1879) made tequila in Mexico: Orendain Tequila
Blanco.
Lime juice:
Fresh-squeezed only. In Mexico I use the small, Mexican limes that come off the
trees in my back yard. They are much sweeter and less acidic. 2 ounces = 6
limes.
Liqueur: I have yet to
taste a Margarita made with Grand Marnier that I love and only use Cointreau or
the Mexican version Controy.
Why Cointreau? It is
not very sweet and has an intense bitter orange flavor.
Simple Syrup:
In Mexico, I buy
Madrilena Jarabe Natural. In the states I make it from scratch.
2 parts sugar
1 part water
Bring the water to a
boil. Dissolve the sugar into the boiling water, stirring constantly.
Once the sugar is
dissolved completely, remove the pan from the heat. Do not boil for too long or
the syrup will be too thick. Allow to cool completely and thicken. Bottle. To
prolong the shelf life add a little vodka.
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