Basic Cocktails Flashcards
1
Q
Manhattan
A
• 2 ounces rye whiskey ( traditionally it’s rye, but Bourbon can be utilized too)
• 1 ounce sweet vermouth
• 2 dashes Angostura bitters
- (Ang-guh-stoo-ruh)
• Garnish: brandied cherry (or lemon twist, if preferred)
The History of the Manhattan - Thought to have been first created around the 1880s, the Manhattan’s exact origins are a bit of a mystery. Many credible records place its creation at New York City’s Manhattan Club. One telling is that the drink originated with a guest of the club, Dr. Iain Marshall; others more dubiously claim that it was first mixed for Lady Randolph Churchill, the mother of Winston Churchill, who records show was not even in the United States at the time. Another story ties the Manhattan’s creation to a bartender named Black, who kept an establishment on Broadway south of Houston Street, though it’s hard to find corroboration on this theory as well.
Should a Manhattan Use Rye Whiskey or Bourbon?
Often a divisive point among cocktail nerds, the use of rye or bourbon should really be a point of personal preference in a Manhattan. Rye is often touted as the traditional choice and said by some to have been the preferred whiskey of New Yorkers around the time of the cocktail’s creation. However, bourbon offers its own allure, and the cocktail has historically been made with both.
Rye whiskey will contribute the spirit’s spicier and more peppery notes to the cocktail, while bourbon will typically be a touch sweeter. As the sweet vermouth already adds richness and a rounder flavor profile to the cocktail, drier rye whiskey is often preferred to act as a counterweight. However, the right bourbon can function in the same way, and there’s enough overlap between the two whiskey styles (as well as variation between individual bottlings) for it to simply come down to taste.
In short: Use the type of whiskey you like best.
2
Q
Old Fashion
A
• 1 teaspoon sugar (simple syrup is a common substitute)
• 3 dashes Angostura bitters
- (Ang-guh-stoo-ruh)
• 1 teaspoon water
• 2 ounces bourbon (or rye whiskey, if preferred)
• Garnish: orange twist
The History of the Old Fashioned-
The Old Fashioned as we know it comes from an early mixed drink simply called the Whiskey Cocktail, thought to be popularized in the late 1700s when it was fashionable to add a few dashes of bitters to a glass of whiskey. The cocktail’s creation goes hand in hand with the proliferation of both whiskey and commercial bitters, an aromatic ingredient with medicinal origins that involved steeping herbs, barks, botanicals, and other plant extracts in spirits to create a curative that could be mixed with water or other ingredients, often to aid in digestion.
Over time, several variations on the Whiskey Cocktail developed (not unlike modern bartending’s endless riffs on classic drinks), from the Improved Whiskey Cocktail’s addition of absinthe to the Fancy Whiskey Cocktail’s orange curacao. As the variations grew, those seeking the stripped-down original version took to asking for an “Old-Fashioned Whiskey Cocktail.” This order eventually evolved into a drink with ice in a rocks glass and simply became known as an Old Fashioned.
The Best Type of Whiskey for an Old Fashioned-
bourbon is often the go-to whiskey choice for an Old Fashioned. The relatively heavy body of the mostly corn-based spirit creates structure within the cocktail, and its natural sweetness helps counterbalance the more astringent elements of bitters. As bourbon is aged in charred new oak barrels, it tends to take on notes of vanilla and caramel, which are brought out by the addition of sugar. They also help to reduce the perceived heat of the alcohol, in turn allowing the spirit’s nuances to come through more cleanly.
Despite bourbon’s popularity, your whiskey of choice should really be tailored to the profile of the drink you desire. If you’re looking for an Old Fashioned that is spicier or with a drier finish, a rye whiskey may be the ideal choice. Fans of scotch will find that a blend or even a single malt can fit the cocktail template well. And as shown through recipes like the Oaxaca (wuh-hawk-kin) Old Fashioned, sometimes the best whiskey for an Old Fashioned isn’t even a whiskey at all.
3
Q
Negroni
A
• 1 ounce gin
• 1 ounce Campari
• 1 ounce sweet vermouth
• Garnish: orange peel
The History of the Negroni -
The Negroni is said to have been invented in Florence by the dauntless Italian Count Camillo Negroni in the early 20th century. While at Bar Casoni in Florence, he demanded that the bartender strengthen his favorite cocktail, the Americano, by replacing the usual soda water with gin. To further differentiate the drink, the bartender also employed an orange peel rather than the typical lemon peel.
It’s a widely accepted tale, and one that is documented in “Sulle Tracce del Conte: La Vera Storia del Cocktail Negroni,” which was written by Lucca Picchi, the head bartender at Caffe Rivoire in Florence, Italy, and translates to “In the Footsteps of the Count: The True Story of the Negroni Cocktail.” The count’s fateful substitution resulted in one of the most popular stirred drinks in history, as the Negroni sits next to the Martini and Manhattan in the pantheon of classics. It also launched a thousand riffs, and today the Negroni can be found in myriad iterations at restaurants and cocktail bars around the world.
Few cocktails have encouraged more frenzied experimentation than the beloved Negroni during the course of its 100-year history. Its one-to-one-to-one recipe of gin, Campari and sweet vermouth has become the platform on which generations of drink mixers have left their thumbprint. Sub bourbon for gin, and you’ve got the Boulevardier, a great cocktail in its own right. Try rum or mezcal in the same equal parts configuration with Campari and sweet vermouth, and you get far different yet equally balanced and impressive drinks.
4
Q
Martini
A
Traditional formula
• 2 1/2 ounces gin
• 1/2 ounce dry vermouth
• 1 dash orange bitters
• Garnish: lemon twist
The History of the Martini- Who mixed the world’s first Martini? Was it a California prospector during the 1849 Gold Rush or the barman at a New York City hotel 50 years later? Most likely, the Martini is a cocktail that came onto the scene in multiple places at once, as an increasing number of bartenders began to experiment with gin and vermouth. One fact we do know: The drink’s original form, according to early recipes, was sweet. Nineteenth-century cocktail books regularly called for Italian (sweet) vermouth. The Dry Martini took its current form by the turn of the century, when the new order of the day was dry gin, dry vermouth, and perhaps a dash of orange bitters for good measure. When making the drink, it’s imperative to start with good ingredients—there’s no place to hide poor quality gin or vermouth in such a straightforward cocktail. Begin with a London dry-style gin. From there, add a little dry vermouth. The ratio is negotiable, but common formulas for a Dry Martini typically fall in the range of four-to-eight parts gin to one part vermouth. A dash of orange bitters ties the room together. Despite the exacting demands of a certain fictional British spy, the Martini is meant to be stirred, not shaken. The cocktail should be clear, and without ice shards. Be sure to stir it for at least 20 to 30 seconds to yield the proper dilution necessary to bring the ingredients into balance. Then, strain it into the glass named after the cocktail itself. Twist a lemon peel over the top, and there you have it: a Dry Martini. It’s a drink worth getting to the bottom of. It’s also a drink that’s spurred countless variations. No, we’re not talking about the ubiquitous ’Tinis of the 1980s and ’90s. We mean the legitimate variations, like the Vodka Martini (self-explanatory), the Reverse Martini (swap your gin and vermouth ratios) and the Perfect Martini, which features an equal split of dry and sweet vermouth. Master the Dry Martini first, then try your hand at mixing its relatives.
5
Q
Whiskey Sour
A
• 2 ounces bourbon
• 3/4 ounce lemon juice, freshly squeezed
• 1/2 ounce simple syrup
• 1/2 ounce egg white (optional)
• Garnish: Angostura bitters
The History on the Whiskey Sour-
Spirit, citrus and sugar are the trinity that combine to form the classic sour, one of the oldest types of cocktails. One of the most popular members of this group, the Whiskey Sour, has sated thirsty drinkers for more than one and a half centuries. It’s unknown exactly when the cocktail was conceived (or who was the architect), but its history stretches back to at least the administration of Abraham Lincoln, and the first printed recipe appeared circa 1862 in Jerry Thomas's famed book The Bar-Tenders Guide.
The Whiskey Sour was traditionally made with whiskey, lemon juice, sugar and egg white, an ingredient that tames the tart flavor and creates a richer, smoother texture. Today the egg is optional, and it’s often more common to find bars serving Whiskey Sours without egg white. But if you want to taste the original incarnation of the drink, and put a little protein in your system, give it a try.
When using egg white, you’ll want to perform a “dry shake,” meaning to shake all the ingredients without ice before shaking again with fresh ice. This incorporates the ingredients together while aerating the egg, akin to making a meringue. It creates a fuller-bodied drink with a more luxurious mouthfeel.
What's a Sour Cocktail?-
"Sours" are a broad category of cocktails that generally denote any drink comprised of a base spirit balanced with sugar (usually in the form of simple syrup, but also including liqueurs, honey, agave syrup, and others) and citric acid (most commonly lemon or lime juice). Despite their name, these drinks aren't always actually sour in flavor, and ratios can change the drink to make sweeter or more spirit forward concoctions. Still, many of the world's most popular drinks fall under this umbrella.
When used as a general modifier after the name of a spirit, such as Gin Sour, the default formulation has historically meant the inclusion of lemon juice and sugar, compacted by the creation of mass-produced "sour mix" in the 20th century—in effect an (often poor) attempt at making a shelf-stable approximation of fresh lemon juice and sugar. However, as many spirit categories have developed their own signature versions of the sour template (like the Pisco Sour, with its lime and bitters), the term now often denotes drinks with more specific specifications.
Variations on the Whiskey Sour-
Few drinks in the cocktail canon are as quick to satisfy as a sour, and the basic template has created an entire category of cocktails that include everything from the Daiquiri to the Margarita, Mai Tai, Sidecar, and countless more. Even the humble lemonade employs the sour template of acid-plus-sugar, albeit generally sweetened more heavily. But the Whiskey Sour itself has spawned many more specific whiskey-based variations, like the red wine-topped New York Sour, or honey-forward Gold Rush. As long as you follow this three-part template, almost any similar component can be swapped in to create instant, well-balanced refreshment.
For a classic Whiskey Sour, bourbon is a fantastic option, thickened with egg white and topped with a few dashes of aromatic bitters for a complementary spice note. Follow that format, and you can’t go wrong. However, one of the best things about the sour is that it’s highly customizable. Translation: You do you.
6
Q
Sazerac
A
Traditional recipe-
• Absinthe, to rinse
• 1 sugar cube
• 1/2 teaspoon cold water
• 4 dashes Peychaud’s bitters
• 2 1/2 ounces rye whiskey
• Garnish: lemon peel
The History of the Sazerac-
The Sazerac is a close cousin to the Old Fashioned that traditionally consists of rye whiskey or brandy, bitters, sugar, and absinthe. The drink has reportedly been consumed in some form as far back as 1838, with the cocktail itself becoming trademarked in 1900 by the Sazerac Company. The Sazerac cocktail was crowned the official cocktail of New Orleans in 2008, though this designation was hardly needed—official status or not, the Sazerac has always belonged to the Crescent City.
It’s believed that the first Sazeracs were made with French brandy—Sazerac de Forge et Fils Cognac, to be specific—rather than the now-standard rye whiskey. The earliest iteration of the cocktail is said to have originated from Antoine Amédée Peychaud, a pharmacist from Saint-Domingue, a French colony in what’s now modern-day Haiti. Peychaud relocated to New Orleans around the time of the Haitian Revolution, where he opened an apothecary that sold, among other things, his namesake Peychaud’s Bitters.
Like other bitters of the time, Peychaud’s was originally marketed as a curative before making its way into the pantheon of great cocktail ingredients. The story goes that the businessman began to combine his bitters with brandy, sugar, and water, then marketed the resulting elixir as a health-aid. Eventually this cocktail grew in popularity to the point where locals sought it out whether they were sick or not, and the Sazerac cocktail was born.
Around 1885, after Europe’s phylloxera epidemic decimated French vineyards, grape-based brandy was replaced with American rye whiskey as the Sazerac’s spirit of choice.
What’s the difference between a Sazerac and an Old Fashioned?
Both the Sazerac and the Old Fashioned are based on a balance of whiskey, sugar, and bitters. However, they begin to diverge with the primary spirit. The Old Fashioned is known to traditionally call on bourbon as its base, while the modern Sazerac favors rye whiskey. Bourbon tends to be sweeter, while the rye offers a more peppery profile.
The reason this choice works so well for the Sazerac has to do with the drink’s absinthe rinse. Absinthe’s notes of anise and licorice integrate well with the spicier profile of rye whiskey, adding depth without creating the illusion of additional sweetness, as can happen when anise spirits combine with bourbon. The combo also works well with Peychaud’s bitters, which tends to have a lighter and brighter profile than many other types of bitters, but still has a strong backbone of anise that’s accentuated through the absinthe rinse.
Should a Sazerac use Cognac or Whiskey?
Though the Sazerac started as a cognac-based cocktail, around the turn of the 20th century, due to supply issues, the recipe took a hard turn and pivoted firmed to rye whiskey, where it remains today.
A well-made rye Sazerac is a delicious cocktail, full of kick and depth—though it can perhaps offer a bit too much kick for some tastes. Brandy or cognac, which are distilled from grapes, yield a Sazerac that’s fruity and floral, but lacks the modern iteration’s trademark spice notes which come from the use of grain spirit.
This recipe opts to use the modern standard of rye whiskey as the base, though you can always experiment to see which you like best. Split your base to use equal parts of both cognac and rye whiskey can also create interesting new dimensions. Either way, you’ll end up with a drink that’s unmistakably New Orleans.
7
Q
Moscow Mule
A
• 2 ounces vodka
• 1/2 ounce lime juice, freshly squeezed
• 3 ounces ginger beer, chilled
• Garnish: lime wheel
The History of the Moscow Mule:
The Moscow Mule is a mid-century classic that was born in 1941 and helped contribute to vodka’s rise in America. As the legend goes, it was concocted by two men. John Martin needed to sell Smirnoff vodka, a new and generally unknown spirit during the middle of the 20th century that his distribution company had recently purchased. Another man, bar owner Jack Morgan, wanted to deplete the stash of ginger beer taking up space at his Cock ‘n’ Bull pub. They decided to combine the two ingredients with a little lime, and the rest is history. (Though there is a conflicting origin story that says that a bartender by the name of Wes Price was the true originator of the cocktail’s recipe.)
The origin of the Moscow Mule mug is slightly less clear, though evidence points to the connection originating with a Russian woman named Sophie Berezinski, who's father owned copper factory called Moscow Copper Co. Allegedly, poor sales in their home country left the younger Berezinski to travel to the U.S. to find new buyers.
As historian David Wondrich observes, the copper mugs reached Cock 'n' Bull and were used to create a visually distinct presentation for the new cocktail, helped along by Martin who took Polaroid instant photos (then a recent invention) of Los Angeles bartenders and guests holding the copper mugs alongside bottles of Smirnoff. The photos were displayed throughout the bar and given to patrons to share, almost in the same vein as modern social media influencers. As the photos proliferated throughout the Los Angeles cocktail community, it helped to spur demand for the novel drink.
Regardless of how the drink was invented, the easygoing combination of vodka, spicy ginger and tart lime—all packaged neatly in an eye-catching mug—was a hit. More than a quarter century later, the Moscow Mule remains a star. It has even spawned variations, like the Mezcal Mule with mezcal and the Kentucky Mule with bourbon.
8
Q
French 75
A
• 1 ounce gin
• 1/2 ounce lemon juice, freshly squeezed
• 1/2 ounce simple syrup
• 3 ounces Champagne (or other sparkling wine)
• Garnish: lemon twist
The history of the French 75:
The French 75 is named for the fast-firing 75 millimeter field gun that was utilized by the French during World War One. Consisting of gin, fresh lemon juice, sugar and Champagne, the drink is a lot friendlier than the name implies.
Like many classic drinks, the French 75’s origin is mired in mystery and debate. According to drinks historian David Wondrich, the recipe first appeared in 1927 at the height of Prohibition in a book called “Here’s How” that was published by a New York humor magazine. The cocktail was soon immortalized in 1930 in the pages of Harry Craddock’s “The Savoy Cocktail Book,” which solidified the French 75’s spread in bars and homes around the world.
How it was invented, however, is less clear. It’s likely that the drink cannot be attributed to one person, and instead, was the simple product of experimentation. Discerning drinkers in the 19th and early 20th centuries were known to combine gin and Champagne, a duo well-suited to sugar and lemons. But when the combination was given the French 75 moniker, its fate was sealed as a classic.
That said, it’s possible that the first French 75s didn’t contain gin at all. Cognac and Champagne were also fast friends, and some recipe books call for cognac in place of gin. This much is certain: Both spirits make an excellent French 75, so mix whichever version you prefer.
Today the French 75 is a fixture in cocktail bars, but it’s also a fan-favorite during brunch. The effervescent drink offers a boozier kick than a Mimosa, while still providing ultimate refreshment before, during and after your eggs Benedict. Whenever you choose to drink the French 75—and whichever spirit you choose as its base—this is one classic you’ll want to rediscover again and again.
9
Q
Mojito
A
• 3 mint leaves
• 1/2 ounce simple syrup
• 2 ounces white rum
• 3/4 ounce lime juice, freshly squeezed
• Club soda, to top
• Garnish: mint sprig
• Garnish: lime wheel
The history of the mojito:
The Mojito is one of the most popular rum cocktails served today, with a recipe known around the world. The origins of this classic drink can be traced to Cuba and the 16th-century cocktail El Draque. Named for Sir Francis Drake, the English sea captain and explorer who visited Havana in 1586, El Draque was composed of aguardiente (a cane-spirit precursor to rum), lime, mint and sugar. It was supposedly consumed for medicinal purposes, but it’s easy to believe that drinkers enjoyed its flavor and effects.
Eventually, rum replaced aguardiente and the name was changed to the Mojito. It’s unclear exactly when this transpired, but the Mojito first appeared in cocktail literature in the 1932 edition of “Sloppy Joe’s Bar Cocktail Manual, a book from the famed Havana institution.
Appropriately, almost all of the ingredients in the Mojito are indigenous to Cuba. Rum, lime, mint and sugar (the island nation grows sugar cane) are joined together and then lengthened with thirst-quenching club soda to create a delicious, lighthearted cocktail. The drink is traditionally made with unaged white rum, which yields a light, crisp flavor. Using Cuban rum will score you points for authenticity, although many modern Cuban rums are lighter in style than their predecessors, so you might try experimenting with white rums until you find one that you like best.
The Mojito is slightly more labor-intensive than other cocktails because it involves muddling the mint, but the end result is worth the effort. The mint combines with the other ingredients for an extra dose of refreshment that, while often associated with summer, can be enjoyed any time of the year
If you prefer your cocktails with a dash of literary history, you’re in luck. The Mojito is said to have been a favorite of Ernest Hemingway who, according to local lore, partook of them regularly at the Havana bar La Bodeguita del Medio.
10
Q
Vesper Martini
A
3 ounces gin
1 ounce vodka
1/2 ounce Lillet blanc aperitif
Garnish: lemon twist
The history of the Vesper Martini:
The Vesper, also known as the Vesper Martini, was invented by author Ian Fleming for his iconic British secret agent, James Bond. The drink first appeared in Fleming's Casino Royale, which was published in 1953, the cocktail being named for the fictional double agent (and Bond love-interest) Vesper Lynd.
When Bond orders his signature drink from the bartender, he provides strict instructions, which leaves little ambiguity in how to prepare the cocktail: “A dry martini. One. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel.”
While a general bartending rule of thumb is to always stir a spirit-only cocktail like a Martini, there's an argument to be made in support of (the now-iconic) shaking of a Vesper. Given that the drink contains four ounces of liquor, along with an extra half-ounce of Lillet, the drink is functionally a double. In order to make a palatable drink, the added water dilution from shaking can be preferable to that achieved by stirring.
It may also serve a broader literary purpose of portraying Bond as a hard-drinking secret agent who chose to take his drinks exceedingly strong and shaken until they were so cold that the alcohol couldn't be felt as it went down.
Bond claims that, when he’s concentrating, he never has more than one drink before dinner. But he likes that one drink to be very large. It’s easy to appreciate such a loophole. But if you want a less boozy drink, you can dial back the volume while keeping the proportions intact
11
Q
Boulevardier
A
• 1 1/4 ounces bourbon (or rye)
• 1 ounce Campari
• 1 ounce sweet vermouth
• Garnish: orange twist
The history of the Boulevardier:
Loosely translated, a boulevardier is a man-about-town. A cocktail by the same name was created by Erskine Gwynne, the publisher of “Boulevardier,” a magazine for expats living in Paris during the 1920s. The drink was popularized after it was included in Harry MacElhone’s 1927 book “Barflies and Cocktails.” In it, the author credited the cocktail to Gwynne, a regular at MacElhone’s bar. It’s a tidy story, like the drink it inspired.
Employing whiskey, sweet vermouth and Campari, the Boulevardier is simply a variation on the classic Negroni that is adored for its deft balance of bitter, boozy and sweet. The difference in flavor, however, is anything but simple. While the gin-based Negroni is crisp and bracing, the whiskey-based Boulevardier is rich and warming. It’s the exact drink you want to reach for on a chilly fall or winter evening.
When making the Boulevardier, choose your ingredients wisely. The best examples hinge on a happy marriage between the base spirit and the sweet vermouth. Now’s not the time to be cheap with either, as both play integral roles in balancing the flavor and weight of the cocktail. Most recipes utilize bourbon, though some people prefer the spicier quality of rye whiskey. Both have their charms, but today you’re most likely to find the Boulevardier made with bourbon.
While the Negroni calls for its ingredients in equal parts, this recipe (like many others) features the whiskey in a slightly higher proportion, allowing it to cut through the bitter Campari and the rich, herbal vermouth. Stir them all together with ice, garnish with an orange twist, and take yourself back to 1920s Paris.
12
Q
Lemon drop
A
• 2 ounces vodka
• 1/2 ounce triple sec
• 1 ounce lemon juice, freshly squeezed
• 1 ounce simple syrup
• Garnish: sugar rim
The history of the lemon drop:
The Lemon Drop first squeezed to life in San Francisco sometime during the 1970s. Its inventor, Norman Jay Hobday, an out-of-work Vietnam vet turned saloon owner, is also credited with opening the country’s first fern bar, a concept that mixed house plants and Tiffany lamps with throngs of upwardly mobile urbanites.
Both were an instant hit. And for two-plus decades, the Lemon Drop dominated cocktail menus from North Beach to Bangkok, hooking a generation of bar patrons on its boozy-tart-sweet mélange of vodka, citrus and sugar. In 2006, Oprah famously served one to Rachael Ray on her show, which is like the ultimate nod of widespread acceptance and further solidified the drink’s place in popular culture.
Some mislabel the Lemon Drop as a Martini. But its closest cocktail kin is actually the Crusta, a New Orleans invention that dates to the 1850s and, like the Lemon Drop, is distinguished by its sugared rim. It may be tempting to save time by skipping this important step, but take the extra minute to coat the rim with sugar. It’s worth the effort, and that first saccharine brush against the lips before the onrush of vodka, lemon and orange fills your mouth is the drink’s calling card.
While the Lemon Drop is usually served in a cocktail glass, it can also be poured as a shot—a common occurrence at college bars and night clubs. However you choose to serve it, the best results are produced by using fresh lemon juice and simple syrup. Bottled sweet and sour can get the job done if it’s your only option, and that is often the case at bars. But the fresh lemon with the sugar is what gives the cocktail its signature flavor. Besides, if you’re going to indulge, you might as well enjoy the best version of the drink. Not only will it taste better, but fresh ingredients are also less likely to cause ill-effects the next morning.
Given the drink’s sweet lemony character, it’s ripe for experimentation. Some bars, and home bartenders, modify Lemon Drops with citrus- or berry-flavored vodkas, while others muddle fresh fruit into the cocktail. But before you start riffing, try the classic. It has lasted this long for a reason and deserves to be sipped in its original form.
13
Q
Margarita
A
• 2 ounces blanco tequila
• 1/2 ounce orange liqueur
• 1 ounce lime juice, freshly squeezed
• 1/2 ounce agave syrup
• Garnish: lime wheel
• Garnish: kosher salt (optional)
History of the margarita:
The Margarita is one of the most popular cocktails in North America—for good reason. Combining the tang of lime and the sweetness of orange liqueur with tequila's distinctive flavor profile, the classic Margarita remains one of the most recognizable and timeless examples of the sour category of cocktails (those that balance a spirit with acidic citrus juice and a sweetening element). What’s less certain, however, is the drink’s origin.
Some say the cocktail was invented in 1948 in Acapulco, Mexico, when a Dallas socialite combined blanco tequila with Cointreau and lime juice for her guests. Others say that the Margarita, which translates to daisy flower in Spanish, was an inevitable twist on the earlier Daisy cocktail, another category of drinks that follows a template of spirit, citrus, orange liqueur and soda. Make one with tequila, leave out the soda, and you get a Margarita. But regardless of how or when it was invented, the Margarita has earned its way into drinkers’ hearts.
When choosing your tequila, quality is key. Opt for a blanco made from 100% blue agave. If it doesn’t say this on the label, it’s mixto—a tequila composed of up to 49% mystery sugars. And although many people still reach for premade sour mix, using fresh lime juice will result in a vastly superior drink, and is the only way to make a quality Margarita.
Orange liqueur has long been one of the Margarita's signature ingredients. However, as variations on the classic formula have gained in popularity, what was once a mandatory ingredient is now considered optional by others. A common substitute for orange liqueur is agave syrup, which forms the basis of the Tommy’s Margarita, an iconic variant created by Julio Bermejo in the early ’90s at Tommy’s Mexican Restaurant in San Francisco.
