As I suggested earlier, Rocks Drinks are about the ice. Polar opposite to the slow melt of two cubes in an Old Fashioned is the gang tackle of packed, even chunked, ice in the Margarita. This is another drink done cheaply where ever it's thought the clientele won't know. It's like New York Cheese Cake. At some point there must have been a pretty fabulous cake done by somebody to stir up all this frenzy. But damned if anybody has been able to run it down since. What has happened to margaritas, daquiris, pina coladas, hurricanes, to name a few? Makes you wonder if AIG execs started our as bartenders.

I am pushing somebody's buttons by putting Margarita in the Rocks section. But as I said earlier, for me Rocks is Ice - what ice does to regulate your drinking experience. A little ice delivers a softer longer drink, while lots of rocks deliver a shorter sharper drink. Then there is the tall drink which I cover in the Mojito section. Rocks there too but the key is carbonated beverage in them. It's the only drink wherein the alcoholic elements are a minority. That makes it a distinct drink. But I digress. So . . .

MARGARITA
2 oz      blanco tequila
2 oz      lime juice
3/4 oz   simply syrup
splash   triple sec [optional]

The Mecca of Margaritas in the US has always been Mark Miller's old Coyote Cafe in Santa Fe. How the middle aged version is holding up I can't vouch for.They were doing real tequila at a time everybody else was on Spring Break. My offering here is almost the Cafe version, though they used Herradura Gold.

Understand that as the Daquiri was originally light rum and lime, the Margarita was originally white tequila and lime. Gringo palates insisted on some sweet salvation and from that point on it was Katie bar the door.

Two elements drive the Margarita: tequila and lime, in equal portions, AND the syrup, as little as you can stand. But never more than half the tequila measure. [I won't quibble on the Mexican lime angle, but if you can get them, sell you mother if you have to.] Keep in mind that sugar does not blend well when the liquids are cold. One of many reasons I insist that ice be added last.

Now, simple syrup.As I make drinks now, I never use simply syrup. I find it unnecessary. It simply adds water and sugar. Both dumb down a drink. I find that Calamansi is a perfect compromise. Calamansi is a lime like fruit from the Philippines. I have never found the straight juice. What you can find is a rougly 30% calamansi simple syrup. It is fairly thick which is not good for mixing with ice. So I cut it with water 1:1. Now it is a perfect very complex lime-ish simply syrup which complements the drink and makes it more approachable for north of the border palates.

Tequila is really quite an elegant spirit. And the older and golder it gets, the more elegant it becomes. To the point it can vanish in a margarita. So don't be lured in by expensive Anejo Margaritas. A very good blanco is as good as it gets. Except - it is worth the side trail hike to Mezcal. More pronounced, earthier than tequila, Mezcal gives you more leeway with the liqueur element. And oddly enough the lime element.

There is a Japanese lime like acid called Yuzu. It is lemon-lime-grapefuit tasting with a slightly umami aspect to it. Think aged but bright lime juice. With mezcal it is marvelous. Mezcal is simply tequila made from a different sub species of agave plant. It is a little less polished in its impact and pushes up the umami flavor profile a bit. A little more Frida Kahlo, a little less quinceanera debutante.This combination also allows you to up the power of the liqueur. One of my current favorites is:

MACHETE
2 oz      Zacatecano Mezcal
.75 oz   Yuzu
.75 oz   Solerno Blood Orange liqueur

In the beginning you will chicken out with the simply syrup or the triple sec in terms of quantity. It's OK, the tequila will stand up to Drano, so knock yourself out. But realize that this ingredient is a wild card. You can subsitute any fruit liqueur you wish and it will work, such as the Solerno Blood Orange liqueur just mentioned. Orange curacao delivers a slightly deeper drink than triple sec.

As whether you salt the rim or not is your call. I'm not big on it and I can't find how it began. But if used it gives you a salt - acid - sweet - umami taste quadrangle that challenges one. I have found that rubbing lime on the rim and then rolling half of the glass in a plate of salt gives the drinker a reprieve option when drinking. And in fact I encourage this half - two thirds rim approach to sugared rims also.

Add all ingredients to a shaker
Add ice and shake, not violently [check earlier directions on this site].
Rub the rim of a stemmed/pedestalled, but not stupidly Mexican, glass with lime.
Roll half the rim in a saucer of salt.
Pack rough chunk or crushed ice into the glass.
Strain drink into ice filled glass.