The Friday Tipple: Margarita Memory

margarita

The Ides of March is upon us, dear Boozers. Historically speaking, it marks the day that Caesar was assassinated — “Et tu, Brute?” — although the term “Ides” simply refers to either the 13th or the 15th day of the month, as the Romans couldn’t make anything simple. We like to use this day to lift a glass in memory of friends and loved ones — and as our dear ones all seem to have had a penchant for margaritas, that most communal of libations — we are celebrating today with a Margarita Memory.

A margarita is really a classic blend of sweet and sour, to which we like to add notes of spice — creating a perfect representation of a life well-lived. It can be made with a variety of citrus, from traditional lime to blood oranges, mandarins, and grapefruit, and its flavor can be subtly altered by the type of tequila you use — blanco, mixto, reposado, and so forth — or you could even substitute with an unaged whiskey (we’ve done this often with Catoctin Creek’s Mosby’s Spirit with excellent *hic* results) or even a smoky mezcal. Most importantly, to make a Margarita Memory really sing, choose ingredients that really reflect the person you are remembering — sweet, smooth, fresh, rich, perky, snarky, optimistic — and then savor every drop.

Margarita Memory

Our version today contains some muddled peach and a blend of lime and orange juice, because it reminds us of happy days drinking margaritas on the beach with special people. We added a pink peppercorn syrup to pack a bit of punch  — because peaches are not in season now, we actually used the syrup from canned peaches as our base.

2 ounces silver tequila

1 ounce Cointreau

1/2 ounce Amaretto

2 ounces fresh lime and orange juice

Slice or two of peach (canned is fine if peaches are out of season)

1 tablespoon pink peppercorn syrup, or to taste (recipe below)

dash of citrus bitters (such as Urban Moonshine or even Bitter Ends Thai Bitters)

Wedge of lime or other citrus for garnish

Muddle a couple of slices of peach in the bottom of a cocktail shaker. Add tequila, cointreau, citrus juices, syrup, and bitters; add a few ice cubes and shake vigorously. Strain into a margarita glass (salt optional) filled with ice and float a little Amaretto over the top. Garnish with lime and serve immediately.

To make pink peppercorn syrup: Strain syrup from canned peaches into a small saucepan. Add 2 tablespoons of whole pink peppercorns and simmer over very low heat for about 30 minutes. Cool completely, then strain and store in the refrigerator for up to two weeks.

 

Advertisements

The Friday Tipple: The Boxcar

We’re lucky bastards, Boozers. The nice folks at Catoctin Creek Distilling Company blessed us with an early sample of their 1757 Virginia Brandy — still young and not quite ready for prime time — and we’ve been contemplating it for several weeks.  Richly mellow and lightly fruity, brandy can truly elevate winter cocktails to a new level of warm delight.

There are several cocktails that feature brandy, such as the Brandy Alexander and the Vieux Carré, but we weren’t inspired until we decided to check out the Boxcar Tavern, a new establishment in our area. As always, we eagerly examined the signature cocktail menu, and, while we were intrigued by the nutmeg syrup used in the whiskey-based Warm Winter Night, we were surprised that a place called the Boxcar wouldn’t have a signature Sidecar. Just seems like a natural fit.

So we’ve created it ourselves: the Boxcar. A classic Sidecar features brandy (or cognac, and we’re sure you know that all cognac is brandy but not all brandy is cognac), Cointreau, and lemon juice. But that nutmeg syrup just begs for brandy, and, with images of boxcars trundling north through the swamps of central Florida piled high with citrus, we felt that fresh oranges were a natural complement. The result is a gorgeous little burst of winter spice with subtle notes of spring break sunshine. Santé!

Boxcar

As you know, we hate to see dusty bottles of so-called “seasonal” liquors languish in the cupboard, so we eschewed the Cointreau, generally used in a traditional Sidecar, in favor of triple sec. You may only think of triple sec as used in summer margaritas, but its softly bitter orange flavor works just as well as Cointreau in this application.

3/4 ounce freshly-squeezed orange juice (we used a couple of clementines; mandarins and tangerines would also work quite well)

3/4 ounce triple sec

1.5 ounces brandy or cognac

Scant teaspoon nutmeg syrup (basically, just add a 1/4 teaspoon of freshly grated nutmeg to 1/4 cup of simple syrup)

Sugar and lemon, for coating the rim of the glass

Run a slice of lemon around the edge of a martini or cosmopolitan glass and dip in sugar. Put the orange juice, triple sec, brandy, and nutmeg syrup into a cocktail shaker filled with ice and shake vigorously. Strain into glass and enjoy.