National Margarita Day, held on Tuesday, February 22nd, is a funny holiday. There’s nothing official about it, it’s an odd time of year to celebrate, it’s not on a Friday or a weekend and it doesn’t really tie into anything. Is it a big marketing ploy? Of course. However, that’s no reason not to sip on one of the 185,000 margaritas that Americans drink every single hour. That’s what the industries related to all things margarita claim, anyway, and it’s hardly worth the time to verify the fact. I’d rather drink a margarita.
With half the country blanketed in temperatures cold enough to freeze a margarita, I’m not all that interested in spending a lot of time on this particular holiday. A little Jimmy Buffet and a bottled Margarita from Mike’s Hard Lemonade ought to do just fine. The Seattle producer of drinks with a kick has three flavors of margarita: Traditional Lime, Raspberry and Peach. The drinks are made with real limes and agave nectar, and while they are ready to drink as-is, if you plan on serving drinks, just pour into a salt rimmed glass, add a lime wedge and claim it as your own. Easy. Ahem.
On the other hand, a classic margarita is not that difficult to make and usually, simple is best. Art of Drink has a great post about the classic Margarita.
What was once a well balanced cocktail, is now a giant, fluorescent green, sugar laced, culinary nightmare. It’s not beyond repair, and hardcore Slurpee lovers may be surprised to find that the original Margarita is still a great drink.
Darcy O’Neil’s recipe is simple, classic and refreshing. Other recipes are included in the post.
The 42-21 Margarita
2 oz Tequila (Blanco)
1 oz Cointreau
1 oz Lime Juice
Â½ tsp Fructose
Instructions: In a cocktail shaker combine all ingredients with ice and shake vigorously. Strain into a salt rimmed stemware glass. No garnish necessary.
And of course, sunny Los Angeles offers up an article in the LA Times with three margarita recipes to make at home. The guava margarita, blood orange jalapeno margarita and grapefruit margarita are enough to make anyone dream of a warm, tropical vacation. The article includes instructions for infusing tequila with blood oranges and jalapenos. You had me at sweet and spicy tequila.
Finally, if you aren’t interested in making your own margarita and even drinking a decent one out of a bottle isn’t appealing, you can always go out, which will be appreciated by the restaurant industry, your local Mexican restaurant, bartenders and servers everywhere. If you’re near one of Jimmy Buffet’s Margaritaville restaurants, like the ones on New Orleans, Orlando, Las Vegas, Nashville and Honolulu, they’ll be offering plenty of specials. Duh.