More good tequila is drowned by bad mixers than any other spirit.
Well, I don’t exactly have the figures on that. But in this Margarita Nation, oceans of bottled sour mix gets shaken up with tequila, wiping out any hint of one of Mexico’s greatest exports. It’s enough to make tequila lover and cookbook author Lucinda Hutson see red.
It’s margarita season, friends, a time when we fill our glasses with a drink that is not only refreshing, but will keep you from dying of scurvy if stranded at sea.
Unfortunately, the margarita gets a bad rap, and for good reason: It’s made terribly 90 percent of the time. And that’s a shame, because it’s so damn easy to make so damn good.
Here’s how to do it right to make a margarita. Follow these basic rules, and you’ll be a legendary ‘rita-maker in no time.
1. Americans consume over 50 million liters of tequila yearly. Good news: You’re not alone! It’s most often made at a 38 to 40 percent alcohol content, meaning 76 to 80 proof.
2. Tequila is made by steaming the hearts of the blue agave plant. The hearts are then minced to a pulp, combined with water, and fermented. The produced alcoholic liquid is then distilled and bottled.