It’s May of 1862, the early days of the American Civil War. Mexico had a war on its hands, too; they were fighting the French, and it was going poorly.
I remember the first time I made a Margarita. It was shockingly good, completely different from anything I had been served in a restaurant or bar. It wasn’t the tequila—I’m certain I was using a famous cheap gold blend, or mixto; no, it was the fresh lime juice, bright and sassy, and it raised the drink to an eye-opening new level. There’s no two ways about it: tequila and fresh lime go perfectly together; tequila and industrial sweet/sour or Margarita mix, not so much. Continue reading “Margarita — the Tequila Daisy”
Our holiday travels took us through Madison WI this week, which gave us a a chance to dine again at Harvest. The restaurant has a small and elegant bar, with a cocktail list that matches the kitchen’s reputation for interesting flavors and careful presentation. The house cocktails are all designed by proprietor Tami Lax; some are new inventions, some personalized expressions of the classics.
This time I sampled the Amargo Cocktail, one of Lax’s originals. Given its name, it is not surprising that this is a Campari and tequila drink, with a heady dose of citrus to top it up.