I took margarita-making lessons at Columbus’ Pure Taqueria. Now, it’s always marg-o’clock
Cinco de Mayo is over now but I am still dreaming of the perfect margarita. Because this day is a state of mind, it will always be Cinco in my heart.
To commemorate my love for that energy and all things Mexican-related, I convinced Cole Butterfield at Pure Taqueria to teach me how to make their famous margarita and then I asked him to teach me to make one more.
There is nothing more summer than a sweet-and-salty treat like a margarita and that combo has cured many of my problems, and has definitely caused quite a few as well.
We started with the traditional marg, and then went on to make the blueberry margarita, and of course I sampled both.
The Pure Margarita
Ingredients:
Fresh limes (for squeezing and for garnish)
Tequila (we used Casamigos, but feel free to use your favorite)
Agave nectar
In a rocks glass, squeeze the juice of three limes - the recipe calls for about an ounce, and three felt right. Of course this amount can vary depending on how strong or weak you like yours. You can always add a little more if the tequila is taking over.
Now the recipe calls for two ounces, but the best margaritas are matters of intuition and chance so you should let the margarita tell you how much tequila it needs. Warning, the margarita’s demands grow in direct proportion to your consumption.
Next is the agave juice for the sweetness. You can buy agave at any grocery store, but if you’re more of a purist you can always use simple syrup (which is just equal parts sugar and water cooked down until it thickens).
Take this mixture and add it to a shaker with a scoop and a half of ice. Fit the glass in the top of the shaker and shake shake shake. Cole said my technique was pristine so I won margarita making that day.
Before you pour the icy mix back into the glass, make sure to dip the rim in the Tajin. It adds an extra bit of spice, but if you’re a giant wimp like me, you can just use regular ol’ kosher salt.
The Blackberry Margarita
All of the ingredients above, but you’ll need some fresh blackberries and a mortar and pestle set. Use it to smoosh the berries into a gooey consistency and just add it to the shaker before you shake shake shake. We used sugar for this one, and it was delicious.
Summer is here and I’m always looking for good summer drinks. Send me your favorites at srose@ledger-enquirer.com.
This story was originally published May 7, 2024 at 12:27 PM.
