For those of us in Los Angeles, the notion that ONE DAY has been set aside to honor the margarita is a bit amusing. The truth is, for countless Angelinos every day is margarita day. That's just the way it is in a city blessed with Mexican restaurants and cantinas adorning every city block.
Interesting that this national day (Feb 22) falls on a Wednesday. For the sake of a constructive work week, couldn't it wait 'til the weekend? And are we calling national margarita day a holiday? Perhaps the day after national margarita day should be the holiday, considering the physical consequences tomorrow may bring.
The origins of the first margarita? Much like the day-after effects of tequila, they're rather hazy. A slew of bartenders from Mexico City to Juarez to Ensenada have made claim to its invention.
One popular theory credits Enrique Gutierrez, bartender at the Agua Caliente Racetrack, who said he created the drink as a homage to actress Rita Hayworth, who was born 'Margarita Cansino.' Regardless of the multitude of claims, at least most agree that the margarita was invented in the 1930's.
Despite endless lists and polls devoted to the best margaritas and the restaurants that serve them, the issue is utterly subjective. Everyone has their own ideal of the perfect margarita...sweet, sour, salt, no salt, fruit or vegetable based, frozen, rocks, straight up, etc.
Here's a basic version that is universally enjoyed:
2 ounces tequila ( gold or blanco - 100% agave)
1 ounce Contreau or Grand Marnier
1 ounce freshly squeezed lime juice
Lime wedge
Course salt
Ice
Take wedge of lime and moisten rim of glass. Dip rim in course salt. Fill a large cup with ice and add remaining ingredients. Shake well. Fill salt-rimmed glass with shaken contents (on the rocks). Strain out ice for straight up. For a more authentic Mexican margarita, put salt in glass instead of on the rim.
