By Nora Heston Tarte
April showers bring, May 5th? It’s Cinco de Mayo and you know what that means—it’s time to perfect your margarita making skills! Don’t just throw ingredients haphazardly into a blender for a sludgy, sloshy mess—become the master of your craft with secrets from behind the bar! Michael Thorpe, owner of Blend Food & Drink in Lodi, weighs in with tips on how to take your festive beverage from doldrums oh yum!
Mix It.What you put into your margarita makes all the difference. Ditch the store bought high fructose corn syrup and choose premium ingredients instead. When you’re sticking with a classic marg, top-shelf ingredients should be a priority. “Fresh squeezed lime juice really helps,” Michael says. “It’s just a very good addition.” Better yet? Add house made sweet and sour (BLEND uses orange juice, lemon juice, limejuice, sugar, and egg white in theirs). “If you can do that then it really adds to the drink itself.” Lastly, make sure your liquor is quality, too. High-end alcohol amps up flavor. Try Cazadores Tequila Reposado and Curaçao triple sec—that’s what mixologists at Blend puts in theirs!
Shake it. For best results, margaritas should be shaken—hard. “Shake it like a martini,” Michael advises. “It gives it a better, smoother taste overall.” And just a little jostle won’t do. The more vigorously you can jiggle the ingredients, the better it’ll taste in the end.
Serve It.Presentation is the final step. Once you’ve prepped the rim with a slice of lime, dip it into Kosher salt. Then, pour over ice for a flawlessly chilled margarita, and garnish with a lime if you wish. The last step is most important: sit back, relax, and enjoy.
Consult an Expert: BLEND FOOD & DRINK, 15 S. School St. #13, Lodi. (209) 334-2036 Blendlodi.com