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The ingredients in the traditional Mexican Margarita are fresh lime juice, preferably using Mexican or Key limes, which are sweeter; orange liqueur, such as Cointreau, Triple Sec, or Grand Marnier; and, of course, tequila. The Blanco variety of tequila is the most commonly used in the Margarita. However, you can choose a Reposado, an Añejo, or the true aficionados’ preference, 100% agave tequila. Reposado tequila gives a more gentle and subtle flavor. Añejo tequilas have a woody taste and may be too complex for a Margarita. While some say that 100% agave tequila is not necessary for the perfect Margarita, using a better ingredient will create a better product.
Margaritas are generally served in a wide-mouth stem glass. Before pouring the drink into the glass, the rim is rubbed with lime juice and lightly dipped in a dish of course salt. You can choose to have a Margarita served either on the rocks or blended to a thick frozen drink. Either way, the experience is a sweet and savory delight.
Here in Los Cabos, you’ll find Margaritas in almost every, if not all, restaurants, but some of the true-tested never-disappointing hail from such places as Pancho’s Restaurant & Tequila Bar, and Cabo Wabo in Cabo San Lucas, and in San Jose del Cabo at Jazmin’s, La Panga and El Comal restaurants.
The Margarita has a history long and twisted enough to make it part legend, part myth. Regardless of its real or imagined beginnings, Margaritas are now one of the popular choices on any cocktail menu.
By Patricia Krajeski
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