Field of Science

Botanical recipe - Margarita

The Phactor is officially on vacation, and while traveling you may be certain that all of his necessary survival gear is on board, and in this case, this includes my favorite summer vacation recipe, a jug of margaritas. They once saved the Phactor's life, well, OK maybe not my life, but my sanity when my venerable VW van broke down in Provo Utah, which is a pretty city, but you ain't gonna get any of life's essentials, like alcoholic and caffeine beverages. The margarita is an American invention, supposedly first concocted by a Dallas socialite some 60 years ago while visiting Acapulco Mexico to make the most out of Mexico's most venerable invention, tequila. Very few American inventions have been as successful, and presently this particular mixed drink is our most popular (almost 20% of all mixed drinks), and with good reason. It's a wonderful drink, and makes the most out of tequila, itself distilled from the "beer" made from fermented agave (starchy stems).

OK here's the recipe for my travel margaritas, and you don't have to travel to enjoy them, just stash the jug in your fridge.

750 ml bottle of gold tequila
250 ml bottle of triple sec (the original margarita recipe called for Cointreau)
250 ml lime juice (fresh is best)
3 tbsp sugar (do not over sweeten, and if you like things really tart, omit the sugar)
water to dilute to 2 liters (this dictates the volume of your jug).

Shake to dissolve sugar. Rub slice of lime on the rim of a low ball glass and dip the edge in coarse salt. Fill the glass with ice cubes, and then fill with the margarita mix. Adjust your Panama hat to keep the sun out of your eyes, and enjoy. This is not a cold weather drink.

Word of warning, this drink tastes like ever so good limeade, but if you serve it without sufficient ice for dilution, you'll find yourself knocked on your butt. Enjoy.

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