Then Mindel swigged Weir’s, a balance of tequila, agave nectar and fresh lime juice: “Goddammit, Joanne,” Mindel said, “that’s the best margarita I’ve ever had.” Over blue-stemmed glasses, the two made a bet: Who can make the best margarita? Joanne Weir had just published her 17th cookbook – this one a guide to tequila – when she went for a sail off the coast of Mexico on Larry Mindel’s yacht. Copita, Sausalito, coming soon to San Jose So when temperatures soar, you know what to do: Head for one of these great margarita bars around the Bay Area. Regardless of which way you prefer yours, the combination of summer heat and refreshing drink makes the margarita our summer cocktail of choice. They’re so tall and potent - and brain-freezable! - customers are limited to two. But one thing is clear: David O’Mara, owner of Aqui Cal-Mex at five South Bay locations, cracked the code when he offered his now famous, frozen Industrial Strength Margaritas. When it comes to the finer points of on-the-rocks or blended, well, that’s a whole other debate. Last year, the two agave-based liquors topped sales of all U.S.-made whiskeys. 6 - are so dubious, we’re questioning everything in our lives right now.) And according to IWSR’s global trends report, Americans will spend more money on tequila and mezcal this year than on vodka. (Although some of the other entries on the list - an espresso martini is No. deemed it the seventh most popular cocktail in the country last year. Whatever its origin, there’s no doubting the popularity of the drink. Wait a sec! It was created for jazz singer Peggy Lee in 1948. The Los Angeles Times called the salt-rimmed Margarita “a sort of Mexican daiquiri belted hard by the international set at Acapulco.” Some said it was invented at a Texas bar owned by one Dona Bertha (1930) or perhaps the Tail o’ the Cock restaurant in Los Angeles (in 1937 or maybe 1939). By the 1950s, the tequila cocktail’s fame had spread, along with all sorts of backstories. In 1937, a British cocktail guide, “Café Royal Cocktail Book,” described a Picador cocktail in terms any margarita lover will recognize - 1 part fresh lime or lemon juice, 1 part Cointreau, 2 parts tequila. The margarita may be a much-loved classic, but its origin story is as muddled as a mojito.
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