First a quick digression on the Margarita: ever wonder where everyone's favorite tequila drink comes from? There are many stories and several bartenders claim to be the first to combine fresh lime juice and orange liqueur with tequila. However the most convincing story I've heard is that the Margarita originated during Prohibition. While the 18th amendment was in force, liquor happy Americans often crossed the Mexican border looking for libations. One of the more popular drinks of that time was a Daisy, which featured brandy, orange liqueur and lemon. Unfortunately, brandy was not always available, leading enterprising Mexican barkeeps to substitute the ever-present tequila for brandy. They named it a "Margarita" which is Spanish for "Daisy." And thus a classic was born!
A typical margarita combines roughly two parts tequila with one part Cointreau and one part lime juice. Following the International Bartenders Association guideline, which is more rigorous, a margarita should be 7 parts tequila, 4 parts Cointreau and 3 parts lime juice. The apple cider margarita is a different animal entirely. Lime juice is quite tart and a little bit goes a long way, hence the small proportion. Apple cider, however, is a much more refreshing cocktail base and so this margarita features a much higher proportion of juice/cider base. Here is the recipe I traditionally use:
In a cocktail shaker, combine the following ingredients:
3-5 oz apple cider (to taste - I prefer it closer to 5 oz)
1 oz tequila reposado*
1 oz orange liqueur**
3 dashes orange bitters
Shake over ice and strain into a margarita glass with a cinnamon sugar rimmed lip (optional). Garnish with an orange slice in the bottom of the glass and a cinnamon stick. Resist the temptation to make this into a frozen drink - it sips much better chilled. Because the total alcohol content is lower than in a regular margarita, too much ice makes the drink bland.
*You'd like a lesson on the different types of tequila you say? Of course, I'd be happy to provide! All tequila comes from the roasted "nuts" of the blue agave plant. To be tequila, it must be produces in the Mexican state of Jalisco. There are three types of tequila: blanco, reposado and añejo. In English, we would call these three "silver," "gold," and "aged" tequila. Tequila blanco has not been aged at all - it is the blue agave equivalent of vodka, which is why it is clear. Tequila reposado ("rested") has been aged in an oak barrel for at least two months. This is the most common form of tequila. Tequila añejo has been aged for at least a year in an oak cask. Tequila extra añejo has been aged at least three years. Aged tequila tastes much more like good whiskey and is suitable for sipping.
**As always, a note on orange liqueurs: because of the high proportion of cider, you can't really distinguish the flavor of Cointreau from triple sec. Use the cheap stuff. Grand Mariner actually does give a slightly different taste in this drink - use GM if you'd like a stronger hint of orange (but you can also accomplish this with more orange bitters, leading back to my initial point - use the cheap stuff).
This makes an excellent drink for any fall occasion - just make sure you get some fresh cider. Its worth the drive!
Enjoy your Apple Cider Margaritas!
