Saturday is Cinco de Mayo, the time of year when some of the worst revelers go out at night to do bodyshots on bar tops. (Seeing as how it falls on a Saturday this year, you will want to be especially careful being caught after dark at any bar or discotheque.) It's also a date primarily honored in the United States as a celebration of Mexican heritage and pride. And with that, we give you Joanne Weir's recipe for a margarita. Weir just opened her first restaurant in Sausalito called Coptia, a Sausalito-based tequileria and eatery with a strong emphasis on tequila. Which is to say, she knows her way around a mighty fine margarita. Behold:
The Margarita1 1/2 ounces 100 percent agave tequila
3/4 ounce agave nectar
3/4 ounce water
1 ounce freshly squeezed
lime juice
1 lime slice, for garnish (optional)Combine all of the ingredients except the garnish in a cocktail shaker with plenty of ice. Shake vigorously for 5 seconds and strain into an old-fashioned glass filled with fresh ice. Garnish with a slice of lime,
if desired.Serves 1 very happy margarita lover
Thirsty for more? (You drunk.) The Chronicle's Jon Bonné has his own version of a margarita, one that uses white tequila, bitters, and egg whites, among other things. Check it out.
As always, please drink responsibly. Don't drink and drive. Don't mix booze and pills. You get the idea.
