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RENO SPIRITS REVIEW
THERE ARE CONFLICTING CLAIMS AS TO WHO INVENTED THE MARGARITA. WE FAVOR THIS
ONE:
In Acapulco, Mexico, a small colony of expatriate Americans was partying in
the winter of 1948. Soldiers were returning home. The economy was good. Celebrations
were frequent. Texans Bill and Margarita Sames owned a villa that was the center
of sunset lunches, pool parties, and dinners that often lasted until dawn. The
guests included their neighbors John Wayne, Lana Turner, Fred MacMurray, and
hotel owner Nick Hilton.
Margarita Sames wanted to serve a “signature” drink that included
the Mexican distillate tequila for one of her parties. In the spirit of creativity
she tried several ideas on her friends with mixed results. Some of the blends
were so unsuccessful guests threw her into the swimming pool. Good natured and
soaking, she returned to the bar and tried again. From this persistence, the
margarita was born.
The original margarita was a simple but classic blend of three parts tequila,
one part Cointreau, and one part lime juice. In the almost 60 years that passed,
the margarita has been modified by almost everyone who attempts to make one.
To understand the drink, an understanding of the ingredients is important.
The Mexican government has set certain standards for any product called “tequila,”
which must be grown in a defined area. If you are trying to make the best margarita,
purchase “100 percent blue agave” tequila. Agave distillates from
other areas cannot be called tequila, but are called mescal or “agave liquor.”
If it is blended with vodka it is called “mixto.”
The next consideration is the tequila age statement. Blanco is fresh from
the still. Reposado is “rested” a minimum of six months in wood. Anejo
rests at least 18 months in wood. Some anejo have so many layers of flavor and
are so costly it seems a waste to blend them into a cocktail. A nice Blanco
or Reposado will let the citrus flavors through in the final blend.
Cointreau is an orange-flavored liquor, a triple sec not a cognac. If substituting,
purchase a quality brand of triple sec such as Marie Brazard or Hiram Walker.
The final component is lime juice. It takes about half a fresh lime for each
drink, a little more labor than bottled juice, but worth the effort.
This summer, enjoy Margarita Sames’ original recipe or invent your own.
In 1993, her friends hosted her 82nd birthday party that lasted five days. Guess
what the featured drink was.
MARGARITA RECIPES FROM LOCAL WATERING HOLES
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ADELE’S
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1.5 oz
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Don Julio Plata
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.5 oz
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Hiram Walker Triple Sec
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.5 oz
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Fresh lime juice
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.5 oz
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Midori (blended)
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CANTINA LOS TRES HOMBRES
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1.5 oz
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Cazadores
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.5 oz
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Cointreau
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.5 oz
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Sweet and sour (house made)
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3
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Lime wedges (squeezed)
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Served over the rocks
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HACIENDA RESTAURANT AND BAR’S HAWAIIAN MARGARITA
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1.5 oz
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Cuervo Gold
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.5 oz
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Bols Triple Sec
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Splash
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of Rose’s Lime Juice
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.5 oz
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Sweet and sour mix
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3 oz
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Pineapple juice
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Served
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over the rocks or
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blended
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with salt
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LA FUENTE’S “CASUELA” (CLAY BOWL)
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1.5 oz
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Margaritaville Silver Tequila
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.5 oz
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Leroux Triple Sec
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.5 oz
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grape juice
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.5 oz
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orange juice
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.5 oz
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lime juice
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.5 oz
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lemon juice
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RESOURCES
ADELE’S
1112 N. Carson St. in Carson City, 882-3353
CANTINA LOS TRES HOMBRES
7111 S. Virginia St., 852-0202, and 926 Victorian Ave in Sparks, 356-6262
HACIENDA RESTAURANT AND BAR
10580 N. McCarran Blvd., 746-2228
LA FUENTE
790 Baring Blvd. in Sparks, 331-1483
Carl Ceccarelli has been in the wine business much of his life and on many
wine-tasting panels. Bill Cowee is a recipient of a Governor’s
Arts Award and a Nevada Arts Council Fellowship in Literature.
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