Happy Cinco de Mayo!

This might feel like another "excuse to get drunk" type of holiday, but it's really a commemoration of the 1862 battle of Puebla (Thank you Wikipedia). Never heard of it? I'm sure it's a fascinating war saga but that hardly relates to our purpose here so lets just make some Margaritas!

We'll make two today. The first being the original, which was invented or came into vogue some time around 1938-1940. Like many older recipes it's hard to say just when and how they came to be. I like to think, much as today, these cocktails represent a trend and trying to figure out exactly who or what started the trend would be impossible.  What is clear is that when it came into fashion, the ingredients were just Tequila, Triple sec and lime. That's it.

I've clearly taken some liberties.
The 40 lbs of salt was just for the photo.

Margarita 1
1 1/2 oz Tequila
3/4 oz Triple sec
3/4 oz fresh lime juice



Method 
Pour all ingredients into a shaker, fill 3/4 with ice, shake vigorously for 30 seconds, strain into chilled coupette, (adding salt didn't come into fashion until much later)








A Great Margarita Needs Real Limes!
It might be a good moment to mention as well that the price of limes has not gone down, that basket of green-gold you see there will put you out a few bucks. Prices in Toronto right now range from $.33 to $1.00 each. Fresh lime juice is always best. Whether or not the lime crisis is a real thing the new prices most certainly are. This however, is about a celebration, so go ahead and splurge!


Our second version is something closer to what you might find in a cocktail bar today. In keeping with the original but rounding out the flavour, it's still a very firm drink.




Margarita 2
1 1/2 oz Tequila
3/4 oz dry Curacao
3/4 oz fresh lime juice
1/2 oz Agave nectar



Method
Pour all ingredients into a shaker, fill 3/4 with ice, shake vigorously for 30 seconds, strain into highball filled with cracked ice.
You already splurged on the limes so go ahead and use one for garnish.






Are you going to spend the big bucks for limes this summer?

G&T DIY

Have you ordered a Gin and Tonic lately? Surprised to get a golden, sparkly glass of deliciousness instead of your usual? The recreation of simple, popular drinks is on the rise, and house made tonic is becoming the new standard.

In the case that you love a G&T but are unaware of where that unique flavour comes from, it's Quinine. In most common grocery store brands an artificial flavouring is used. Natural quinine comes from Cinchona Bark, which can be found at Herbalists and natural stores everywhere. It's also what gives tonic its bitterness. The zip and tartness come from the use of citric acid, which can be found at bulk food stores, and works as a natural preservative.

*The drink hasn't been stirred to show the contrast in colour. I also used a gin that happens to be yellow adding to the effect. 

If you want to try it at home, it's much easier than you might think. You just need a little time to shop and some patience. It's totally worth the effort, plus you get to customize it to your taste.

This will serve as a base formula that you can play with. Try adding more lime or less citric acid. Go crazy and add some lemongrass... If you're unsure what flavours you favor, try buying some high end tonics like Fever-Tree or Q Tonic, when there isn't any HFCS you can really taste the quinine and the other more subtle flavours.

*Nerd Alert* The sun has returned and while I encourage you to try this, I also encourage you to save making it for a rainy day and serve it to friends on a sunny one... 

Tonic Syrup 1

2 C sugar
1 C water
2 limes (juice & zest)
2 lemons (juice & zest)
2 tbsp cinchona bark
2 tsp citric acid
pinch salt
pinch cracked black pepper

Method
Peel then juice citrus, set aside. In a heavy bottom sauce pan over medium heat, add sugar and water, bring to the boil, reduce to low heat, add remaining ingredients, stir gently. Simmer 20 mins, remove from heat, let stand, cool to room temp. Strain syrup through cheesecloth or coffee filter over a fine mesh strainer.
Refrigerate in an air tight glass container for up to 3 weeks.

Gin and Tonic 1

2 oz gin
1 oz tonic syrup
1/4 oz fresh lime juice
3 oz soda water

Method
In the bottom of an empty highball glass add gin, syrup and lime, stir to combine. Fill glass with ice top with soda, gently stir to combine being careful not to flatten the bubbles. If you are a millionaire you may proceed with a lime garnish as well but it's going to be a tough call, limes are going to be very expensive this year.