To celebrate along with the rest of America, try a recipe for a margarita that is both tangy and refreshing --- a Bloody Maria.
Happy National Margarita Day everyone. For those who want something just a bit out of the ordinary, try a Bloody Maria.
It's a twist on the Bloody Mary cocktail that swaps out the vodka for tequila, while combining the lime zest of a traditional margarita.
For those that are stuck in the long cold winter of 2013 and want to know why a drink best known for warm weather, beaches and summertime is being celebrated on February 22, well there is only one answer. Why not?
The margarita cocktail is no longer the preserve of Mexican food restaurants and Caribbean beaches, at least that is what the marketing forces behind the day want you to remember.
While there are many varieties of the margarita, most of them involving tropical fruits, why not try something a bit less summery? The Bloody Margarita might just do the trick. Here are a couple of my favorite recipes taken from sources that are sure to please.
The Great Margarita Book, by Al Lucero. Foreword by Robert Redford. Published by Ten Speed Press, Berkeley, California, available from Amazon.
1 oz. Jose Cuervo Silver tequila
2 lime wedges (each 1/8 of a lime)
1 quick shot of Worcestershire sauce
7 dashes Tabasco sauce
Salt and black pepper to taste
1 cup tomato juice
Fill a 16 oz. tumbler three-quarters full of ice. Pour the tequila over the ice then squeeze one of the lime wedges into the glass. Add the Worcestershire sauce and the Tabasco sauce, (use less if you prefer) and shake a generous amount of salt and pepper into the glass. Fill the glass with tomato juice and stir vigorously. Float the juice from the second squeezed lime wedge over the top of the mixture.
Run the squeezed lime wedge around the rim of the glass and drop it into the mixture. Do not stir again. Sprinkle more salt and pepper on top of the mixture and on the rim of the glass so that a little sticks, then serve.
Field Guide to Cocktails by Rob Chirico. Published by Quirk Books
2 ozs. tequila
4 ozs. tomato juice
1/2 teaspoon good horseradish
2 dashes Worcestershire sauce
3 dashes Tabasco sauce
A pinch of coarse salt or sea salt
A pinch of freshly ground black pepper
1/4 oz. fresh lemon juice
A pinch of celery salt or seeds, crushed
Wedges of lemon and lime
Combine the tequila, tomato juice, horseradish, Worcestershire sauce, Tabasco sauce, salt, pepper, lemon juice and celery salt in a Boston shaker over ice, and roll gently to blend. Strain over ice into a highball glass and garnish with a wedge of both lemon and lime. If you are hungry, add a tender celery stalk.
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