There’s a joke I heard once on the Johnny Carson show late one night. It was one of those 1960s lounge lizard sort of jokes and Ed McMahon was telling it. So it went: one way to never get lost in the desert is to pack along stuff you’d need to make a good martini. If you find suddenly that you’ve lost your way, just unpack the martini fixing and start making yourself a good martini. Sure enough someone will come along, tap you on the shoulder and tell you no, no, that’s not the way to make a martini.
As I said, a lounge lizard joke. But nine year old Baptist kid me still thought it was funny, and I still do. You can alter the joke in many ways and still get the same punchline. Take your laptop computer with you out into the desert. If you get lost take it out and begin typing out a vigorous defense or brutal criticism of The Last Jedi. Sure enough someone will come along, tap you on the shoulder, and begin arguing with you about it.
Which brings me to the perfect margarita. For me that’s what I first heard was called a Godfather Margarita. I first tasted one years ago at a place in DC called Alero. It was Wonderful! From then on it was my go-to margarita. But all I knew about it from the menu was it had Amaretto in it.
For years off and on I’ve been trying to figure out how to make one at home, and failing miserably each time. Several weeks ago, at Bar Louie’s, on a hunch I asked the barmaid if she could make me a margarita but swap out Cointreau for Amaretto. She did…and that was it! Perfect! Good thing I was taking the light rail that day.
So I went back to work, fiddling with classic margarita recipes, and failing miserably. Nothing I did at home seemed to work. When I tried just swapping out the Cointreau for Amaretto they all tasted horrible.
Long story short, what I finally figured out is most bars don’t make you a classic margarita, which according to the Received Knowledge is just tequila, lime juice and either simple syrup or agave. They’re using sweet and sour mix instead because that’s what they have mixed up for making drinks. So I tried using sweet and sour sauce and it clicked. Finally. My perfect margarita.
Here it is:
2 parts tequila. I use Tres Generaciones blanco, but any good top shelf tequila will do. I am convinced now that the reason tequila has such a bad reputation in this country is Cuervo. No Steely Dan, the Cuervo Gold does not make this night a wonderful thing. Treat your fling a little better and they might come back for more.
1 part Amaretto. Note: Disaronno is NOT Amaretto. They seem to be really good and obtaining shelf space at the liquor store, but they don’t make Amaretto. Amaretto is made with almond infusion. They can’t even call it Amaretto on the label anymore, probably because some Italian rule says unless it’s made with almonds it can’t be called that. I use Lazzaroni, and drink that by itself on the rocks from time to time and it’s Very nice. Try a real Amaretto once and you’ll see the difference immediately. Way more flavorful.
1 1/2 parts sweet and sour sauce.
Ice.
Combine in shaker, shake well. Serve over ice.
Is this a strong drink? Yes it is. So…no driving afterward, please. Have one at home with a nice cheese plate.
And if enough people object that this is not the way to make a good margarita, I will definitely take the fixings with me when I go hiking in the desert.
