Thursday, July 06, 2006

The Perfect Margarita

I get a lot of requests for the perfect margarita recipe. My first thought is that any cocktail stems from the quality of the base ingredient. In this case, I’m referring to Partida Tequila.

In a nutshell, this 100% agave, family estate-grown “Double Gold” winning tequila is so smooth and richly flavorful that it is almost criminal to put anything in it, at all.

The Anejo (aged) Partida Tequila which I sampled, is easily compared to a fine cognac. Definitely a ‘sipper,’ its deep amber hues and fragrance alone make the mouth water. Experiencing it on the palatte is an additional pleasure.

The 5,000-acre estate in Amatitan, Jalisco was founded by Enrique and Norberto Partida, in the 1930’s. The company is now run by Sophia, the youngest of Norberto’s 11 children. Ms. Partida considers her family business a way to stay connected with her Mexican heritage while presenting the legacy of superior agave tequila to the public.

My husband, Jason, and I grew up in Santa Fe, New Mexico, so we are no strangers to a tequila drink. On the 4th of July, we indulged our good friends, Jackie and Tony, in Jason's recipe, or what we call “The Perfect Margarita.” Try it, and see if you agree:

"The Perfect Margarita"
3 oz. Partida Anejo
2 oz. freshly squeezed lime juice
splash of Cointreau
1 tsp. of sugar

Dissovle the sugar into the lime juice. Combine all ingredients and shake vigorously with ice. Pour into chilled cocktail glasses, garnish with lime wheel. (Repeat.)

*Under no circumstances should you use ‘Sweet N’ Sour Mix’ with a fine tequila! You might as well pour the tequila down your kitchen sink.

On April 21, in The Liquid Muse archives, you can read a general piece I wrote about the process by which Agave tequila is made. If that doesn’t convince you of its virtue, by all means, splurge on a bottle of Partida… And, please, write in to tell me your thoughts! I’d love to hear if you Sipsters are as taken with it as I am!

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