Build a Better Margarita and They Will Come
Sangrita, tequila, and flavored salts From Jim's session (but they're another story)
This made my day. Barkeep Jim Meehan, of PDT in New York, shared his favorite margarita recipe at his session on Tequila and Salt at the Austin Food & Wine Festival yesterday afternoon. As soon as I got home from the long, long day, took a shower and washed my hair—the dust and sun and waiting lines were unbelievable at Auditorium Shores–I tried his version. Thumbs up. Might do the same thing again after the festival wraps up today.
Jim Meehan’s Margarita
2 ounces silver tequila (he’s fond of El Tesoro Platinum and Tequila Ocho Silver)
¾ ounce lime juice, freshly squeezed
¾ ounce Cointreau
Stir together and serve over ice in a glass rimmed with salt (or not, your choice)
Note: If you find this a tad tart–and I have to say I did–sweeten it up with ¼ ounce or more of agave nectar thinned with water to make it pourable.
Although Jim didn’t say anything about what type of lime to use, I think all margs are better when they’re made with small round Mexican, aka Key, limes instead of large green Persian limes. They taste like Mexico to me.
Incidentally, now that I’ve met Jim, I’m got to visit his awesome-sounding bar next time I’m in New York. Here’s a blurb from New York magazine’s website: “[PDT is] the cocktail-lounge annex to Crif Dogs, an East Village mainstay known for its deep-fried Jersey-style franks. Accessed through a vintage phone booth within Crif Dogs, PDT (short for Please Don’t Tell) is a snug, sexy speakeasy.” It’s located at 113 St. Marks Place (between 1st Ave & Avenue A).
If you want to try more recipes, get The PDT Cocktail Book: The Complete Bartender’s Guide from the Celebrated Speakeasy (Sterling Epicure, $29.95 list price, less on Amazon). By the way, please comment on the recipe and feel free to share yours.
Tagged: Austin Food & Wine Festival, Jim Meehan, margarita, PDT
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jaredflaherty says:
hello- this is the best margarita ever. however, two things… the recipe also has 3/4 ounce of agave nectar and it needs to be shaken, not stirred. i’m a longtime barkeep and i use this recipe as of two weeks ago. in fact, i’m drinking one right now. however, i don’t use cointreau, it’s too expensive… i use toyale montaine instead of cointreau and i use suaza gold. both substitutes are purely for cost. cheers to the best margarita! this recipe is originally from the prohibition era i believe.
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