Marg Recipe of the Week (Corralejo Blanco)
It’s been said that everybody is good at something, and that we all have a reason for being on this earth. Even me. And I’m damn good at one thing: making margaritas.
I’d initially, naturally, gravitated toward thinking I should make the first marg post my basic, quick & easy, lower-end, marg 101 deal – I’m typically all about enabling success through keeping expectations low. But when it comes to margaritas I don’t fuck around. We’re starting the margarita series with a good one. My friend Ryon and I perfected this recipe last weekend, I’ve done quality control (i.e. drinking it) this week, and it’s time to share – I’m doing my part to spread world peace and love through the art of margaritas.
Tequila: Corralejo Blanco
-I’d never tried it before, but it’s great. A little pricey for the dirtbag climber – I have few standards and am a cheap bastard, but I make exceptions for tequila and coffee – this runs about $30 for a 750mL bottle. I got the Blanco (aka, Silver or Plata), which I enjoy in good tequilas. Bonus: it’s typically cheaper than the Reposados and Añejos. Blancos have a more “raw” taste, like you taste the agave plant, as opposed to the more aged tequilas, which tend to be smoother and take on a little of the wood barrel taste. Advantage: In the cheap stuff, Blancos can be bad. In the good stuff, though? Love ‘em.
-From the bottle: “Blanco comes straight off our copper pot still and is bottled unaged. Don Leonardo calls Blanco ‘The Truth’ because it best captures the authentic character of the Blue Weber Agave that all our Tequilas are made from.” [I don’t know who in the hell Don Leonardo is, but I’m pretty sure he’s the man…]
Mix: Fresh Squeezed Limes and Homemade Simple Syrup
1. For the syrup, heat 1 to 1 sugar to water (i.e. 1 cup sugar, 1 cup water) – heat gradually, to just below a boil, stirring occasionally, then remove from heat. If it boils it’ll burn. The heat dissolves the sugar into the “simple syrup.” Put the warm pot inside a bigger pot of cold water, to cool it down while you:
2. Squeeze the limes. If firm, first roll them on the counter, under the pressure of your hand, to soften ‘em up. I like the hand juicers (you can always just cut the lime and squeeze purely by hand, ghetto style, but it’s messy). Don’t know how the machine juicers work, but I like doing it myself. (I keeps it reeeeal!) Seems that a medium lime gives about 2 oz. of juice, maybe a little less. Fresh limes are super acidic, so some sugar smooths it out.
3. Proportions: mix about one part pure lime, and maybe 2/3 or 3/4 part simple sugar. Play with it. That’s your non-alcoholic half. Great, pure, simple.
-Half tequila, half mix. Key pointer: add a splash of OJ. Shake, salt the glass, ice, enjoy. Absolutely superb.
A couple of things to remember, for the uninitiated:
-Real men don’t drink blended margs. On the rocks, with salt.
-Shaken, not stirred.
-Oh yeah – I shouldn’t have to state this, but – no umbrella.