Summer? You Mean Margarita Season!

By John DiGilio in Food on Jun 3, 2011 8:20PM

Not that there is ever a time of the year that does not lend itself to a cold libation of good liquor and fresh mixers. But few seasons seem to scream for frosty, tequila-based cocktails like summer. When the temperature goes up, the clothes come off, and the margaritas come out. Perhaps the most popular tequila drink in America, it is a concoction steeped in myth and controversy. Regardless of where it came from or how it is best served, one thing is certain . . . we have a definite love affair with this drink. Heck, it even has its own national holiday! (February!?!?)

A tasty blend of tequila, orange-flavored liqueur (such as Triple Sec or Cointreau) and fresh lime juice, no one can say wth any certainty who actually invented the margarita or when. Nearly a dozen stories exist giving credit to bartenders both here and south of the border. Most seem to indicate that the first margaritas were served up in either the late 1930s or early 1940s. Whomever it was that first concocted the original was a genius. If we had our druthers, he or she would be canonized patron saint of summer drinks and Cinco de Mayo!

The International Bartenders Association (IBA) sets its standards for a margarita at seven parts tequila, four parts Triple Sec or Cointreau, and three parts either lime or lemon juice. They also, however, label it a "pre-dinner" coocktail. We are not so sure we see the need to be so, shall we say, limiting. How margaritas are served beyond that is another point of delicious contention. Some people enjoy theirs unadulterated, straight up, and simply poured into a glass. Others take theirs on the rocks. Others, like us, prefer their margaritas served up frozen with crushed ice and fruit flavors. You can salt the rim of the glass, not salt it, and heck, even sugar it if you so desire. There is no single way to enjoy it. We would be remiss, of course, if we did not ask you to enjoy your margaritas responsibly.

Before we leave you with a basic recipe for the standard margarita, we want to ask you to weigh in. How do you like your margaritas? And who slings the best in town? Use the comments below to give us your take. One of our favorites is Cesar's in Lakeview. It is not called the "home of the killer margarita" for nothing. A mega-sized frosen margarita there will only set you back $11 while sending you home happily oblivious to the heat and humidity outside. For a more authentic Mexican flavor, get the tamarindo flavor. It is sweet and satisfying. Making your own at home is easy too. We do it all the time.

Basic Margarita

• 35 ml tequila


• 20 ml Triple Sec or Cointreau


• 15 ml lime juice


• Margarita salt (optional)


• Ice cubes

If you are salting the rim of the glass, do this first. Run a slice of lime around the rim of your glass. Invert it and twirl the rim in margarita salt, giving it a good coating. Add the other ingredients as well as some ice cubes to a shaker and shake vigorously. Place additional ice cubes in the glass and carefully pour the shaken mix over them. Garnish with a slice of lime.