the perfect margarita ~ a chile obsession
anyone who’s been to my house has fallen victim to a sometimes too enthusiastic hospitality. i actually lived in a trailer as a kid. it wasn’t what you’re thinking, though. children of divorce, my siblings and i got to choose where to live. we all tried to adjust to life in southern california, where my dad moved several years after the split. one by one we gave up, in favor of the douglas firs and parkas that felt like home. when the last of us decided to move back north, there just wasn’t enough room for everyone. rather than tackle an expensive remodel, i was–at 14–given a camper trailer parked in the very back of our deep lot as my bedroom. for the next four years i had lots of visitors. i think it set me up for a life in hospitalty, because i enjoyed making my friends comfortable as much then as i do now.
i gather treats to indulge my expectant guests, including the soon-to-be-famous spicy margarita. full discosure: the spicy margarita came to me through stephan, the bartender at verana in yelapa, mexico. but it has become an obsession all my own. in addition to perfecting the recipe, i enjoy trying out each variation on as many visitors as i can. how else to know if i’ve discovered some universal truth in the essence of a handful of those delightfully hot little peppers, or if i’ve veered off course into some strange alt.-cocktail fantasy best kept private? i have only a handful of converts so far. too many people still scrunch up their faces and proclaim my liquid love child…”interesting.” that’s not exactly a ringing endorsement. still, i think i’ve found a combination i enjoy too much to tame down in favor of a wider audience.
1. put one bottle of herradura silver tequila, 3 each habanero, serrano and jalapeno peppers and 1 lime sliced into a pitcher. cover tightly and let sit in a dark cabinet for five days. strain out the chiles and lime slices and return the tequila to the herradura bottle.
2. mix equal parts spiced tequila and fresh lime juice with just slightly less cointreau to taste.
3. shake with ice and serve on the rocks in a kosher-salt rimmed glass.
4. repeat as necessary
5. tip: you can make a pitcher ahead of time and stick it in the freezer. you’ll end up with a nice slushy, spicy treat ready for your own expectant guests.
highly addictive if you have the chile obsession. if that gene skipped your particular generation, i weep for you.
June 24th, 2008 at 9:38 pm
It occurs to me that housing one’s child in a trailer in the back yard is a good example of creative rule-breaking with a surprising and satisfying outcome: The World’s Best Margarita, and the World’s Best Son. Wonder if it would work with husbands…..
June 23rd, 2008 at 10:31 pm
Sounds like things went a lot smoother in the trailer than the house.