Recipes from the Lab, Simplest Craft Cocktails

The World's Simplest Craft Cocktails Meets National Margarita Day

Speaking of World's SImplest Craft Cocktails... We thought that there would be no better way to celebrate National Margarita Day, than to post another World's Simplest Craft Cocktail a la Margarita.

Much like the Daiquiri, many people think of fluorescent green slushy machine-generated concoctions when they hear "Margarita",  but those things should not ever be called a "Margarita".  

Most of the stories point back to the late 1930's in Mexico as the origin of the Margarita and when made properly, it is a fantastic drink.  Some history points to the Margarita coming into being in a similar fashion as the Daiquiri (one of our all time favorite drinks and only three ingredients), and that was Tequila was not always the high-end spirit that we all know and most of us enjoy.  Some tequila was, let's just say "not that good", so the sharp lime and sweetness of the Triple Sec masked a lot of the "tequila-ee-ness".  

Now, especially if you enjoy the taste of good Tequila (as we do), you can use fresh ingredients and you don't even need Triple Sec, as it can take away from the flavor of the Tequila and fresh taste (before you get your pitchforks....we like Triple Sec ...actually, Cointreau, if we have a choice), but you don't NEED triple sec to make a good Margarita.  In fact, like the Daiquiri, it only takes three ingredients to make a proper Margarita) .

Using the all natural Pineapple Gum syrup from our store, which is made from fresh pineapple juice, organic cane sugar and plant-derived Gum Arabic (which gives it a silky mouth feel, just like your favorite craft bar uses in their simple syrup), you can get this amazing, and way too easy to drink cocktail in only a few steps.

Let's do this!

Tools: 
Coupe (or other stemmed cocktail glass, like a Martini glass), shaker, hawthorne strainer, fine mesh "double strainer1 ½ oz./¾ oz. jigger1 oz./½ oz. jigger, muddler

Ingredients:
2 ounces fine Tequila, like Corzo (we like the agave-forward Añejo)
1½ ounce Pineapple Gum syrup cocktail starter
1 ounce fresh lime juice (for the love of God, do not use Rose's Lime)
Small fist full of fresh cilantro leaves (skip the large stems)
Optional: Few dashes of bitters (we like Hella Bitters Smoked Chilli bitters)
Strip of fresh citrus peel for garnish or a citrus wheel

Step 1:  Place the cilantro leaves in a thick glass (like a pint glass) and then cut half a large lime into four pieces and muddle with the cilantro (you want about an ounce of juice)...you can also use a hand-juicer and juice 1 ounce of fresh lime juice. Then muddle it...muddle it like it owes you money. You want a lot of the cilantro juice expressed, but also the chlorophyll-green-ness and lime oil with the lime juice. 

Step 2: Add the Pineapple Gum syrup, Tequila and then shake with ice until very cold (about 30 shakes).

Step 3: Double strain into the coupe glass (or single strain if you like green stuff in your teeth) and garnish with your citrus peel.

Arriba! You are now responsible for encouraging people to stop drinking fluorescent green Margarita-machine Margaritas. Incidentally, frozen Margaritas are great, but you have to to start with a well-made Margarita first (only slightly more Tequila and then blend with ice). 

Always enjoy responsibly and use your new powers wisely.

Cheers

 And here's your bonus for following the instructions so well:

 Pineapple Tequila Marinade 

  • 1 oz Pineapple Gum Syrup 
  • 1 oz good Tequila (remember, don't cook with it,  if you won't drink it)  
  • The juice of 3 to 4 fresh limes
  • 1 tablespoon olive oil 
  • 2 tablespoons chili powder   
  • ½ teaspoon ground cayenne pepper  
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper  
  • 1 teaspoon kosher or sea salt

Combine all ingredients in a large gallon sized zipper bag and add your favorite cuts of chicken or pork. Seal the bag and thoroughly massage the marinade into the chicken or pork. For best results, allow to marinade for 24 hours.