What seems like a million years ago, Alex and I had some friends over for a fajita party at our old 500-square foot Chelsea bungalow. Lacking an electric citrus juicer, we spent a good part of the afternoon hand-reaming the juice out of dozens of limes so that I could make a few pitchers of the margarita recipe that was printed on the Classic Cocktails paper place mat I’d stolen from Stingy Lulus the weekend before. If you like your margaritas so tart you might have to close one eye to swallow a single sip and your memories few and far between, I cannot recommend this old-school recipe enough.
But, if you’re only going to invite over four friends, may I suggest you make slightly less than two-and-a-half pitchers? Because in the years since, rarely a month goes by that we don’t tell the story of Dave and Steve getting ejected from a cab that night in the middle of Times Square, Steve having his “to-go cup” tossed in the trash by a patrolling police officer, Dave getting in a non-sensical argument with the cop’s partner (Steve swears they were speaking in Brogue by this point) who called him a drunken disgrace and told him to go home but Dave pleaded that he was trying to go home but mean cabbie kicked them out and then, when the cops finally sent them on their way, Dave announcing, “Well, I think I handled that pretty well.”
[Dave’s convenient grasp of reality will make him an excellent lawyer one day, don’t you think?]
Man, this story never gets old. Um, for me and stuff. And speaking of things that are great for me but maybe less so for you, after this margarita (What? It’s noon
somewhere now!) we’re taking off for a whole, glorious week and countless margaritas in Playa Del Carmen, Mexico. Could my life be any sweeter? I will ponder this as I sift sand through my fingertips and alternately thumb through long–format writing and gaze at the horizon this week. Don’t go too far, though, because my darling Joc of the blonde hair and the no-cooking fame will be sharing with you her secrets to the best peanut butter and jelly sandwiches as well as perfect cookies from a tube, or really, epicurean service journalism at it’s finest.
Have a great week!
The Tart Marg
You can use the recipe below to make a single, day-erasing, stress-obliterating margarita (though for the glass size pictured, you’ll need a double) but I actually find the ratio approach easier. I squeeze all of the limes I have into a liquid measuring cup, add an equal amount of Triple Sec or Cointreau, and two times as much tequila. You got that? 1:1:2. Now close your eyes and be in Mexico with me.
3 tablespoons (1 1/2 ounce) tequila
1 1/2 tablespoons (3/4 ounce) Triple Sec or Cointreau
1 1/2 tablespoons (3/4 ounce) fresh lime juice
1 tablespoon simple syrup (optional)
Garnish: Lime slices and/or salted rims
Shake, strain, and serve over ice in margarita glass, preferably one of those with a cactus stem.