1:3 Margarita

Margarita is probably one, if not the most, loved tequila-based cocktails and the easiest to make with the introduction of commercially available margarita mixes in the market. And they come in different fruity flavors as well! But I am into classic lime.

Although at times and when it permits, I find it interesting to make it from scratch but the convenience of 1:3 - that’s one part tequila and three parts margarita mix; saves a lot of time in preparation which means you’ll have more time to do other things, like say, start drinking and mingling.

This whole concoction costs, at the minimum, about PhP 1,000 depending on the brand of tequila you prefer. Local breweries offer a less expensive one than imported brands you see on the market. If you are not very particular, it does not (well, it does, a little) change much on taste. But with a thousand pesos and a few friends, this does not cost much with the alternative of enjoying it in a bar or a restaurant. Believe me, enjoying it outside will cost you more. A single bottle of margarita mix can make you about two pitchers or more. In fact, the margarita mix we used here was left-over from a previous all-nighter.



How to Make It:

Pour one part tequila and three parts margarita mix to a shaker. If you don’t have a shaker, remember those old jam bottles you save in the cupboards, most Filipino households do that, they work just as good as a shaker. Shake it for about half a minute to make sure that the tequila has incorporated itself well with the margarita mix.

Squeeze one slice of lemon on a plate. Spread iodized salt on another plate. I am discriminate in using iodized salt here, for aesthetic and practical reasons. (Rock/sea salt will work, but with the larger granules it might be harder to make them stick on the glass rim.) Flip over the glass, letting the rim touch the lemon juice, making sure that the liquid touches every part of the rim. Dip it in the plate with salt, doing the same.

Pour the margarita in the glass. Garnish with lemon slices. Fresh mint leaves work well as garnish too. You can get it from supermarkets. Better yet, get a fresh mint plant from a plant shop; they have those in Manila Seedling Bank and plant shops in Agham Road, Quezon City. A single plant goes a long way. You can use it for other things from simply chewing a leaf after a meal to putting a leaf or two in your cold drinking water to cooking meat, fish and pasta.

Margaritas can be served straight up, on the rocks or frozen. For frozen margarita, the same proportions apply but pour it straight into a blender, add ice (about half a handful for a single glass, you don’t want too much of it or it will taint the taste).

When all is done, drink up! We did, until five in the morning, just in time before haring araw came out.

As much as I want to share the history of margarita, there are quite a number of it available online but it's hard to judge which one is “true”, so let's leave it to “cocktail masters” and storytellers.