There are plenty of days—most, I'd say—when it's a good idea to go out for margaritas. Cinco de Mayo is not one of them. Hitt...
There are plenty of days—most, I’d say—when it’s a good idea to go out for margaritas. Cinco de Mayo is not one of them. Hitting the bar or restaurant that claims the best margarita in town on the 5th of May is like buying long-stemmed roses on February 15. It’s a rookie move, and you’re not a rookie.
Still, one should never deprive oneself of a tasty cocktail. A well-made margarita can be a thing of beauty, both sweet and sour and full of lively agave flavors. And mixing a great margarita at home is really, really easy. You don’t need a blender or a muddler or some fancy French liqueur you can’t pronounce. You don’t really even need salt, though I kind of like it.
The best recipe in my opinion comes from Tommy’s Mexican Restaurant in San Francisco. It consists of 100-percent-agave tequila (don’t settle for anything else), fresh lime juice, agave syrup, and ice.
Watch as the guys from Drink Inc. put it to the test.