Let’s not kid ourselves: The majority of Americans look forward to Cinco de Mayo for the simple fact that it’s an excuse to drink. Let’s not kid ourselves: The majority of Americans look forward to Cinco de Mayo for the simple fact that it’s an excuse to drink. Problem is, most people meet up with friends at their local Mexican joint and guzzle down whatever atrociously sweet slurry is on special. Or, just as bad, we have people over to our homes and break out those industrial concoctions known as margarita mixes.
Sure, both are a good time, but thanks to cheap mixto tequilas and an excess of sugar, the next morning is pure hell. A great margarita should be simple. It should contain a couple of classic Mexican flavors, but the tequila should always be the focal point of the co*cktail. For a recipe that does just this, we turned to Courtenay Greenleaf, the resident tequila librarian at La Biblioteca de Tequila in Manhattan. (Possibly the coolest job title ever, right?)
Biblioteca's margarita recipe is very basic, replacing the traditional triple sec with a house sours mix that doesn't dominate the taste of the tequila. The result? We'll let you be the judge, but first a warning: Once you have one of these margaritas, you’ll always be looking for an excuse to drink them.
What you’ll need:
1 bottle (750 ml) blanco or silver tequila (we recommend Herradura*)
1 1/4 cups fresh lime juice
7/8 cup fresh lemon juice
1 cup sugar kosher salt (optional), for salting the rims
How to make it: In advance of drinkin' time, heat the sugar with 1 cup water in a small saucepan, stirring occasionally, until the sugar dissolves. Measure out 7/8 cup syrup and transfer to a quart-size plastic container. Place in the fridge to cool. Once the syrup has cooled, stir in the lemon juice, lime juice, and 1/2 cup water to create the sour mix. To make each margarita, pour 2 ounces of tequila and 2 ounces of sour mix into a co*cktail shaker filled with ice. Vigorously shake the mixture so the ice breaks up a bit, thoroughly chilling the co*cktail. Through a strainer, pour the mixture into an ice-filled rocks glass and garnish with a slice of lime. If you like a salt rim, slide a lime wedge around the rim of the glass and invert over a shallow dish filled with kosher salt. Makes about 13 drinks.
*Greanleaf recommends a blanco or silver tequila for a classic margarita, but she says the slightly more complex flavors of an aged reposado tequila can give the drink a bit more depth. Herradura ages its silver for 45 days in oak barrels, so this is a good way to get a bit of both worlds. At Biblioteca, the sours mix, tequila, and salt are served separately for patrons to mix their own margaritas according to personal preference. You can take it a step further by setting out all of the ingredients and letting your guests experiment with the portions.
BONUS: Tequila Tip Sheet The Three Rules for 100 Percent Blue Agave Tequila
1. The tequila must be fermented only using the Blue Tequilana Weber agave plant; sugars from any other sources are prohibited.
2. The agave plants must be grown in one of five regions of Mexico, with Jalisco being the largest and most famous region. 3. The distilled and fermented tequila must be bottled by an authorized producer in Mexico.
The Four Expressions of 100 Percent Blue Agave Tequila
First Expression: Plata (means silver; also called white or blanco)
Aging: Optional. If aged, the process cannot exceed 59 days.
Barrel: Any wood, any size
Second Expression: Reposado (means rested)
Aging: At least 60 days, but cannot exceed 11 months
Barrel: Any wood, any size
Third Expression: Añejo (means aged)
Aging: At least one year, but cannot exceed three years
Barrel: Any wood, barrel size cannot surpass 159 gallons
Fourth Expression: Extra Añejo (means extra-aged)
Aging: At least 3 years
Barrel: Any wood, barrel size cannot surpass 159 gallons
Mixto Tequila To be considered mixto tequila, at least 51% of the alcohol must be fermented from the sugars of the blue agave plant. The remaining amount can be fermented using other, cheaper sugars. The use of cheap sugars is partially responsible for the wicked hangover many people associate with tequila. (Most types of Jose Cuervo are a golden mixto. Starting to see the connection?) Mixtos that meet these qualifications can be mixed and bottled outside of Mexico.
Golden Tequila Just because a tequila is gold doesn't mean it's been aged longer. Tequila companies often add artificial coloring or syrups to their tequilas and mixtos to give them a darker hue. To make sure you are getting 100 percent blue agave tequila, always look closely at the label.
What's a party without snacks? Try these super spicy Kicked-Up Party Nuts. And for more Cinco de Mayo drink ideas, check out this easy recipe for a delicious sangria.
