The margarita holds a rightful place as one of mixology’s enduring classics.  The history of this tequila based tiple is somewhat cloudy.  There are several colorful accounts of various bartenders whipping up this creation in honor of suitably inspiring patrons.  In one story the barman’s muse is a dancer, in another the daughter of a German diplomat, and in a third none other than the popular crooner Peggy Lee.  It is perhaps more likely that the drink evolved somewhat organically from a brandy based drink known as a “Daisy”.  During prohibition many Americans traveling in Mexico were likely to have turned to tequila as a suitable alternative in the creation of this thirst quenching cocktail.  And, sure enough, the Spanish word for daisy is … margarita.
 
Just what makes the margarita so enticing?  The perfect balance of fresh lime juice, tequila, and triple sec yields one of the most refreshing cocktails imaginable.  There is perhaps, nothing so grand as a well made margarita on a hot summer day.  And conversely, there is nothing quite as disappointing as poorly made margarita.  Just what makes the difference you might ask?  The secret is in the juice.  Although I believe that no cocktail should suffer the indignity of sweet and sour and/or preserved lime juice, the margarita is particularly horrible when prepared with these ingredients.  A drink that is supposed to be light and balanced becomes cloying and heavy handed.  As if that weren’t enough the amplified artificial acidity is a menace to even the strongest stomach.  Give me the real thing please.  Freshly squeezed lime juice, tempered with just a touch of agave nectar of simple syrup, is the proper counterpart to the spirits that make the margarita sing.

And just where can you find the perfect margarita?  I believe you might have guessed it.  All margaritas at BITE are made to order with freshly squeezed juice.  It may take a little longer, but the result is to be savored - sip by sip, salt or no salt.