Saturday, April 26, 2014

anti-oppression margaritas

After extensive testing, I decided there are many many ways to make a drinkable margarita, but if a person wants to keep one's friends as friends, it might be a good idea to invest in some sort of juicing apparatus that isn't giving your friend a fork and a bag of limes. Disclaimer aside, here is one of my favorites. For best results, drink on my porch.

A few preliminary thoughts:

Tequila is magical. Also sort of like a drug. There are loosely three kinds but anything you buy should be 100% agave. Blanco is clear - just distilled agave. Resposado is aged in oak barrels for up to 1 year, and anejo between 1-3 years. Or to put it another way: blanco $, reposado $$, anejo $$$.
Conveniently, blanco is great for margaritas.

Simple syrup is a 1:1 mixture of water and sugar. Heating the water helps the sugar completely dissolve, so maybe make this ahead of time and store it in a jar in your fridge so it's cold when you feel like a drink. I don't think it ever goes bad. I may or may not still be using a jar of ss that I made last summer and that may have traveled to the Gaspe and back. I promise not to serve you a drink with the 2013 vintage. I will make a new batch for this summer.

Also ratios instead of measurements - infinitely preferable and great for growth potential. Not like unsustainable inequitable capitalist growth, like more friends on your porch growth.

The breakdown:

1 part tequila
1 part simple syrup
1 part lime juice (fresh is best)
a squeeze of orange juice in every glass
chunky salt for the rims (si quieres)
lime slices for the rims

Tips for the salt: slice a lime into smiley sections and make perpendicular cut across the centers of the sections. Use this cut in the lime to wet the rim of the glass and then twist gently in a pile of salt (the tops of yogurt containers are great salt-holders). Return the lime slice to the rim of the glass as a garnish. Probably wash the lime before you do any of this.

Por arriba
Por abajo
Al centro
Y al dentro