I love tequila and I love margs, so I want to share the specific, micromanaged margarita I always make myself AND ask for at restaurants.
To preface this situation I want to say that I used to be a bartender. Whenever I post about this cocktail there’s an occasional DM about how I shouldn’t be micromanaging the bartender. (Side note: I was not only a bartender but I worked in the restaurant industry for 10 years. Started as a hostess when I was 14, went on to cocktailing for 4 years, & then bartended for about 4 years. When people used to know what they liked, it made my job easier. In fact, I embraced someone who knew what they wanted- I considered it a challenge to sharpen my bartending skills. Funny because I actually met one of my very good friends, Carly, when her husband, Adam, ordered a very specific margarita in a chilled martini glass- I liked that they knew what they wanted).
So ya, I disagree.
Here’s the thing: I know what I want. I’m specific. Just because I know what I want doesn’t make me a bitch. Also you can count on the fact that I am always kind. I say “please” & “thank you” and always tip 20% or more. There’s no rude micromanaging going on- just specific directions for what I like.
Personally, that’s how I believe you get what you want in life, you know?
You ask for it.
Direct, straight to the point, communication. Kindness is obviously important but there’s nothing wrong with knowing EXACTLY what you want.
Anyway, back to the margarita.
This weekend I made these at home & added a splash of POM ( pomegranate juice ) with some fresh pomegranate seeds. However, THIS is what I ask for when I’m out on the town:
THE SKINNY CONFIDENTIAL MICROMANAGED MARGARITA RECIPE:
+ 1.5 ounce blanco tequila
+ 1 ounce of Cointreau ( use Triple Sec if this is unavail )
+ limes
+ a little lemon
+ a speck of agave ( a fucking SPECK)
+ option: 2 squeezes of a grapefruit or even pomegranates
+ half rim of salt or Tajin
+ use a lime to rim the glass & then add salt to only half the rim. In a shaker add 3/4 fresh lime juice, one squeeze of lemon, then add Cointreau (or Triple Sec), & tequila.
Rule of Thumb: when making a cocktail, start with the cheapest ingredients first & finish with the most expensive last. Add ice to the shaker last (you don’t want the ice to melt into your ingredients). Add ice to rimmed glass & shake and strain your cocktail over the ice. Garnish with a grapefruit slice or lime wedge. Latley I prefer a Baccarat glass but the classic blue rimmed glasses are always chic.
Ask for what you want & you shall receive.
Rest assured you can ask for this if you’re at a hole in the wall Mexican bar (my favorite to be honest) or at a 5 star resort. In all my life, no one has ever turned this micromanaged marg down. THEY MAY EVEN ASK IF THEY CAN HAVE THE OVER-POUR, you know what I mean?
Hot Tip: Instead of slamming greasy chips, fatty burritos, & sugar-filled, pre-mixed, crappy chemical margaritas down my throat, I go for blue corn chips, tacos on corn tortillas or lettuce cups with veggies, Pico de Gallo, & black beans, & this delicious MARG.
And if you’re enjoying National Margarita day at home you have got to try Katie’s peach habanero salsa with Siete chips. Chef’s kiss.
That’s it, that’s all. Do you have any drinks you’re very specific about? Let me know below. And remember, always be kind.
Cheers,
x, Lauryn
+ See ya hangovers. Check out this low sugar wine.
++ Why you need Kris Jenner’s favorite glassware.
GET TIPSY:
