“Margarita” is Spanish for “daisy,” and this is likely a tequila-based 1930s variation on the even older drink of that name. This recipe is part of The Alchemist‘s series of cocktails you should know.
• 2 oz blanco tequila • 1 oz orange liqueur such as Cointreau • 1 oz freshly squeezed lime juice • Garnish: Salted rim, optional lime wedge
He brought a taste of the Okanagan to Mexico, with his cocktail, It Takes a Valley.
A local bartender has put Kelowna on the map after taking home the silver at an international cocktail competition in Mexico.
After winning his regional Patron Perfectionists competition in Vancouver last year, followed up by the Canadian nationals in Toronto, Patron flew Kelowna’s Jared Schmidt down to Jalisco, Mexico on January 17 for the international finals, to compete against 20 other bartenders from around the world.
While not everyone digs AM drinks, a Caesar or a Mimosa does spark joy for many Vancouver brunch-goers
Sometimes, what separates brunch from breakfast is the addition of some adult beverages. While not everyone digs AM drinks, a Caesar or a Mimosa does spark joy for many Vancouver brunch-goers.
Happy hour, on the other hand, is a construct in its infancy in B.C., where the practice of offering and promoting discounted drinks during off-peak hours has only been allowed by the powers that be since mid-2014. Restaurants have largely embraced the trend, using it as a way to add on service hours ahead of dinner, or bridge the gap to offset lulls.
INGREDIENTS: 1 oz blanco tequila
0.5 oz Galliano vanilla liqueur
3 dashes Angostura bitters
4 oz dry hard cider
Apple slices for garnish
METHOD: Fill a Collins glass with ice, then add all ingredients in order (except garnish) and stir. Top with more ice and a splash of cider, and garnish with fresh apple slices.
INGREDIENTS: 2 oz blanco tequila (or mezcal) ¾ oz grenadine* ¾ oz fresh lime juice 3 dashes Angostura bitters 1 dash lime bitters Splash of soda Lime wheel, for garnish
METHOD:
Shake all the ingredients except soda with ice. Strain over fresh ice in a Collins glass. Top with soda and garnish with a lime wheel. Serves 1.
*La Mezcaleria’s grenadine: Place 1 cup pomegranate juice (fresh is best, but bottled 100-per-cent pomegranate juice will also work) in a small saucepan. Cook over medium-low heat for approximately 5 minutes. To preserve the bright, fresh flavour, do not boil or reduce the juice. Remove from the heat and add 1 cup sugar and a couple of dashes of orange flower water. Stir until sugar is dissolved. This will keep, refrigerated, in a clean glass jar for up to a week.
Mastering this quintessential summer cocktail can be as difficult as tracking down its origins
It’s the taste of a perfect summer afternoon: that citrus bite, the peppery hit of tequila, the touch of salt like the spray of a random ocean wave.
We’re talking about the Margarita, of course; the quintessential summer cocktail that holds a mysterious past. When it comes to this particular dame’s history, no one really knows what the truth is.
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