As most people imbibe one, okay two margaritas in celebration of Cinco de Mayo, I hope they take a moment to give thanks to Bing Crosby.
The crooner with the liquid voice loved Mexico, and he more than anyone else, was responsible for bringing the margarita north of the border and making it wildly popular in Hollywood during his heyday. Bing also had a soft spot for San Diego, which because of its proximity to Mexico, may be the most margarita-friendly city in the country. Our chicest mall, Fashion Valley, has a Bing Crosby's Restaurant and Piano Lounge, a modern-day supper club with live music, deep, cozy booths, and delicious cocktails.
So in honor of Bing, who also happens to have made my favorite Christmas movie, White Christmas, I'm making sweet and spicy banana margaritas for Cinco de Mayo.
I happen to have the key to making a perfect margarita. That's because last week I interviewed Juan Calderon, certified sommelier and beverage director of San Diego's hip El Vitral, Restaurant and Tequila Lounge, which houses over 200 types of tequila.
According to Calderon there are three steps to making the perfect margarita:
1. Use freshly squeezed lime juice.
2. Use good tequila. Make sure the bottled is clearly labeled "100% blue agave" or "100% de agave." Look for bottles that range between $18-28 dollars. Top shelf tequila isn't necessary for a great tasting margarita.
3. Nix the candied margarita mix, and use Curacao, a citrus flavored liqueur, available at liquor stores. (Grand Marnier or Cointreau work well too). If you're making a fruity margarita, use naturally sweet fruit purees instead of juice. Calderon recommends the brands Culinary Traditions: The Perfect Puree or Monin, which are available at most liquor stores or online.
To make a classic margarita, put equal parts fresh lime juice to Curacao in a shaker. Add 1 1/2 ounces tequila. Shake, then serve on the rocks with a salted rim and a lime slice. That's it.
This banana margarita is made with smashed ripe bananas, though an ounce of banana puree or creme de banana liqueur would also work. The tart lemon and citric Grand Marnier balance the bananas' sweetness making it pleasingly refreshing with a smooth finish. If you're considering skipping the cayenne rim on the glass, don't. When you sip the margarita the cayenne makes your tongue and mouth tingle with heat which is then cooled with the icy margarita. Ahhhh, it's so good.
Oh, and don't forget to play some of Bing's tunes along with the mariachi music.
Banana Margarita
Makes 1
1 1/2 ounces tequila
1/2 ounce Grand Marnier or Triple Sec
1/2 ounce freshly squeezed lemon juice
1/4 ripe banana, smashed (or 1 ounce banana puree)
cayenne pepper
ice
1. Rub the rim of a chilled margarita glass with lemon juice and dip in cayenne pepper.
2. In a shaker combine alcohol, lemon juice, banana, and ice. Shake until your hands freeze and the banana is completely smashed. Strain into the glass. Enjoy.
Susan Russo is a free lance food writer in San Diego, California. She publishes stories, recipes, and photos on her cooking blog, <Food Blogga and is a regular contributor to NPR’s <Kitchen Window. She is also the author of Recipes Every Man Should Know