A Month of Margaritas and Not Just on Mondays

April, for Miamians of a certain age, is the citrus month, bringing limes and lemons out in force in the Sunshine State. Chainsaws and citrus greening might have decimated the backyard crop we had in the old days, but early spring is still the best time of year for a fresh wedge of something tart, juicy and packed with vitamin C. And with the sun getting brighter every day, it only behooves us to lift something orange in salutation.

Some April fools might thirst for a crude but effective screwdriver, some might hanker after a sweet and showy tequila sunrise, and some might hearken to Snoop’s call for a gin and juice. But when the Biscayne Tippler plays the fool, it’ll be with a margarita, thank you kindly.

The classic margarita is a spin on the sour (as in a whiskey sour). Like most of the best things in life, it’s really simple: one part lime or lemon juice, one part triple sec or related orange liqueur, and two parts tequila. Stick a bit of salt around the edge of your glass and you’re good to go.

Where it came from is a little more complicated.

Some authorities say the drink was Mexico’s answer to an old European branch of the sour cocktail family, the daisy. Margarita is the Spanish word for “daisy,” and a daisy cocktail is made with citrus, a sweetener, a liqueur and a stronger spirit.

Others claim the first margarita was made by Carlos Daniel “Danny” Herrera in Rosarito Beach, Mexico, for actress Marjorie King, who reacted badly to other spirits but agreed with tequila. After the salty rim on the glass caught other customers’ attention, Herrera gave the drink the closest Spanish name to “Marjorie.”

Yet another claim comes from Galveston, Texas, where “Fever” singer Peggy Lee asked bartender Santo Cruz for “a tequila drink without all the mess in it.” Lee’s husband and guitarist, Dave Barbour, named the resulting drink after her in Spanish – “Peggy” being a nickname for “Margaret.”

Whatever the truth of the matter, the margarita caught on. The simplest version of this drink requires nothing more than tequila, an orange liqueur (triple sec is standard), a bit of lime juice and something to sweeten it up. From that uncomplicated seed a thousand flowers have bloomed, and nowadays you can find anything from an icy dessert-like frozen strawberry margarita to a mouthwatering – and eye-opening – habanero bacon margarita served at cocktail bars from Taiwan to Tierra Del Fuego.

Just staying along the Biscayne Corridor, it’s possible to take a margarita tour that covers the area’s top hot spots … or, thanks to some generously shared recipes, a tippling tourist can mix Miami’s best margaritas at home.

PILO’S HOUSE MARGARITA

In Wynwood, Pilo’s Tequila Garden has a house margarita that upholds the old tradition.

INGREDIENTS

·     2 ounces tequila blanco

·     3/4 ounce triple sec

·     1/2 ounce fresh lime juice

·     1/2 ounce agave

·     Dried lime wheel for garnish

METHOD

·     Combine ingredients in a shaker over ice and give it a few good shakes.

·     Strain mixture over ice into a glass with a salted rim; garnish with a dried lime wheel.

SPICED SMOKED MARGARITA

On Miami Beach, the new restaurant at the Balfour Hotel, Mehzcla, pours a spiced smoked margarita with a umami kick.

INGREDIENTS

·     1 1/2 ounces Maestro Dobel Tequila

·     1/2 ounce orange aguero

·     Fresh agave sour (lemon and lime juices mixed with agave nectar) to taste

·     Tahini

·     Jalapeño slices for garnish

METHOD

·     Combine tequila, aguero and agave sour in a shaker over ice and give it a few good shakes.

·     Pour into a glass that’s been smoked on an oak plank and half-rimmed with tahini.

·     Garnish with oak planked-smoked jalapeño slices.

YUZU MARGARITA

A little further up the beach, Sushi Garage has something that pushes the envelope even further. Its signature yuzu margarita blends flavors from around the world.

INGREDIENTS

·     1 1/2 ounces Hornitos Tequila Blanco

·     1/2 ounce peach schnapps

·     1/2 ounce ginger liqueur

·     1/2 ounce yuzu juice

·     Edible flower or lime wheel for garnish

METHOD

·     Combine ingredients, shake and pour over ice into a rocks glass with a salty rim; garnish with an edible flower or lime wheel.

PIÑA BASIL MARGARITA

In Little Havana, the landmark Ball & Chain saloon serves its own delectable take, flavored with pineapple and basil.

INGREDIENTS

·     1 1/2 ounces Vida Mezcal

·     1/2 ounce Cointreau

·     1/2 ounce fresh squeezed lime juice

·     1/2 ounce agave syrup

·     1 ounce pineapple juice

·     2 basil leaves

·     Pineapple wedge for garnish

METHOD

·     Combine all ingredients in a shaker and shake vigorously.

·     Rim highball glass with sal de gusano (“worm salt”), fill with ice and pour in ingredients.

·     Garnish with a basil leaf and a pineapple wedge.

PURE JOIA COCKTAIL

Finally, hidden away on Jungle Island, the one-of-a-kind beach club restaurant Joia Beach has a margarita called the Pure Joia Cocktail.

INGREDIENTS

·     1 1/2 ounces Tequila Cazadores Reposado

·     1 ounce Ancho Reyes

·     3/4 ounce fresh squeezed lime juice

·     1 ounce pineapple syrup

·     Tajin chile/lime seasoning

·     Cocktail spoon of mezcal

·     Grilled pineapple wedge for garnish

METHOD

·     Combine all ingredients in shaker over ice except mezcal; shake.

·     Rim glass with tajin, add ice, then pour in mixture.

·     Float mezcal on top and garnish with grilled pineapple wedge.

Wherever your wanderings take you along the Biscayne Corridor, there’ll be a fresh take on the margarita to put a spring in your step. Here’s to your happiness in the mixing and good health in the sipping!