Tag Archives: tequila

Drink of the Week: Lisa’s Perfect Margarita

I have been known to enjoy a margarita from time to time.

Margarita in Puerto Nuevo Lobster Village, Rosarito Beach, Baja, Circa 2001 (seriously what's up with the zigzag part?).

I used to drink them slushie-style, the jumbo kind you get at Senor Frog’s (and as pictured, above), but on a recent trip to Puerto Vallarta I discovered the merits of an on-the-rocks margarita. I fell in love with the sublime combo of lime juice, tequila and Controy (a made-in-Mexico orange liqueur), and even wrote about the cocktail in one of my Calgary Herald columns.

Since then, however, I have spent some time playing around with the recipe, increasing the amount of tequila, substituting Cointreau for Controy and decreasing its amount, and adding agave nectar as a sweetener. It’s an ideal balance of tart and sweet and you can still taste the tequila. As the crushed ice melts it dilutes the potency and enhances the flavour. I’m calling it Lisa’s Perfect Margarita.

Behold! Lisa's Perfect Margarita.

Lisa’s Perfect Margarita

1.5 oz tequila

1/2 oz Cointreau

1 oz fresh-squeezed lime juice

3/4 oz agave nectar

Combine ingredients in a cocktail shaker. Shake with ice, then strain into a rocks glass filled with crushed ice.

I use the below ingredients, but feel free to substitute your own. Also, depending how sweet you like your marg, you might want to play around with the amount of agave syrup. I hope you like it. Ole!

Lime juice, Herradura tequila, Cointreau and agave syrup are a margarita's four key ingredients.

Cheers to me! A Tequila Sour to celebrate

And now a toast, because I’m finally blogging. To celebrate, a Tequila Sour. I love tequila and this smooth, tart drink is ideal for a chilly fall night. This recipe is from George Kaplun, bartender at the Banff Park Lodge.

A Tequila Sour is a tart but smooth (thanks to the egg white) alternative to a margarita.

Tequila Sour

2 oz tequila

1 oz fresh-squeezed lemon juice

1 oz agave syrup

Dash orange bitters

1 egg white

Dry shake ingredients in a shaker. Add ice, shake again, then strain into an old-fashioned glass (or highball glass, as pictured).

It’s a different taste than a margarita, and the egg white smooths everything out. Kaplun says you can shake additional ingredients into the drink, such as basil, mint or rosemary (then double strain so no little bits end up in your glass). But personally, it seems a lot of hassle to procure said herbs for a one-off cocktail. Stick with the basics and you won’t be disappointed.