Margaritas to be celebrated

It’s national Margarita Day. Did you know that?

I thought National Margarita day fell sometime in May…maybe the 5th of May perhaps? Bizarre, really, that it would be in FEBRUARY. Did the National-Pick-A-Day-To-Celebrate-Food council choose the depths of February because they thought it was the perfect time of year for an ice-cold refreshing drink?  Or was it on the urging of the Mexican Tourism council who wanted visions of wide-open beaches and sunny skies to dance in the heads of those who are ensconced in snow? Margarita day 2010 is unfortunate for one other reason: it falls on a Monday. Sort of throws a kink into the celebration of the honorific. I mean, who drinks ONE Margarita?

Strangely, although it contains plenty of alcohol, I am not a huge fan of the Margarita. Scratch that. I am not a huge fan of the Margaritas that are typically whipped up as an excuse for a Margarita in most restaurants. The restaurant version is mixed primarily with finely processed powered resulting a bastardization of the original; a sticky, overly sweet yellow-green mish mash resembling an unripe banana. Also, cheap tequila causes gut-rot.

Despite my bellyaching,  I have had enough Margaritas in my fuzzy past to know what I DO like in Margarita. I like it more sour and salty than sweet. I also like it on the rocks. Really, can’t we agree that frozen drinks are only acceptable for women who are 18 or 80 or on a cruise to Key West. That’s it. If you don’t fit into one of those categories, just drink it on the rocks for Pedro’s sake.

The history of the Margarita is questionable at best.

Some say the Margarita originated from a wealthy Texas socialite (named Margarita) whose favorite “party trick” included jumping behind the bar and “wowing” her guests with her creative concoctions.  One night, at her vacation home in Acapulco, she created this doozy and named it after herself.

Some say it was invented by Poncho Morales, a bartender in Juarez, Mexico who was confused about the ingredients in a “Magnolia” so instead added Cointreau to tequila and created the “Margarita” which is Spanish for “Daisy”.

And the final version of Margarita history has a showgirl visiting Mexico and providentially, allergic to every type of alcohol except for tequila. She asked a bartender to make her something, tequila along with lemon/lime and triple sec poured over shaved ice was his frothy libation. Apparently, “showgirl” is the other time when its O.K. for a woman to drink a frozen drink.

Because of my unsatisfying experience with restaurant margaritas, I’ve come up with my own blend. I’m not really much of a mixologist (some would say I’m not much of a cook either), but since its my blog, I thought you’d like to see my definition of an appropriate Margarita.

2 parts silver tequila (100% agave)

skip the more expensive gold, if your palate can detect the difference in a mixed drink, why are you drinking a Margarita?!

1 part Cointreau

2 part fresh squeezed lime juice

1 part fresh squeezed orange juice

served in a glass with a sea-salted rim

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About Tara DeWitt Coomans

An aspiring cook and an accomplished eater, Tara is inspired by the world around her and the food on her plate. "When you can't jump on a plane and take a vacation to an exotic destination, chances are you can whip up a dish or go to a restaurant that will take you there." says Tara. She often eats out at a restaurant after trying to accomplish a given dish at home. None the less, she enjoys food and what it says about the human experience. Tara is a full-time freelance writer and blogger. She specializes in writing about food, cooking and travel. You can find her in the kitchen, on the plane or at her computer.