Margarita championship winner at Tucson Culinary Festival

October 10, 10:00 PMTucson Restaurant News ExaminerKaryn Zoldan

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Photo: Tony Abou-Ganim and Brian Metzger
 

Last week as part of the Tucson Culinary Festival, the Margarita Championship was held on a perfect balmy evening in the historic depot courtyard of Maynards Market. A lively crowd sampled nine margaritas and ate at least half a dozen tasty appetizers provided by the Tucson Originals.

Margaritas were judged by the people and for the people and by three professional judges associated with the cocktail world –  Ann and Paul Tuennerman, founders of the annual Tales of the Cocktail event in New Orleans; Gaston Martinez, Brand Ambassador for Milagro Tequila, and master mixologist Tony Abou-Ganim.  .

jaxKitchen won both the people’s vote and the judges’ votes. Go Brian! His secret ingredient is his personality. I'm sure he made everyone who came by feel like they were the most important people in the world.

Brian is Brian Metzger, owner/chef of jaxKitchen. His margarita represented the freshest flavors of summer with an icy cool surprise. If you try this at home, remember "fresh" is the key to capturing the best flavors.

Recipe: (Serves 1)
2 oz Milagro Silver Tequila
½ oz Cointreau
½ oz fresh lime juice
½ oz fresh Meyer lemon juice
Splash agave nectar
2 oz orange-basil granita

Orange-basil granita ( makes 2 quarts)
½ cup sugar
¼ cup packed fresh basil leaves, plus small sprigs for garnish
5 cups fresh orange juice (from about 12 large oranges
½ teaspoon kosher salt
Zest from one orange

Make a simple syrup with sugar and one cup of water by bringing to boil.  Add fresh basil, saving small bunch and let stand for 15 minutes.  Strain from liquid and let cool.  Add the rest of the ingredients to a 9 x 13 dish.  Finely chiffonade the remaining basil, and stir into mix.  Place in freezer, “fluffing” with a fork every hour from the outside in, until desired texture is achieved (about 4 hours).

Directions:
Combine all ingredients in shaker, saving 1 oz granita for garnish.

Shake hard with ice and pour into a highball glass.  Scoop 1 oz of granita on top of cocktail. Add garnish and straw.  Garnish with a blackberry skewered with basil and granita.

(photo credit: Jonathan Landeen)