COCKTAIL HOUR: Ginger margarita
Matthieu Rodriguez • Atlas Oyster House
• August 18, 2010
While browsing the Internet recently, I found a shirt that said, "Never bite the hand that feeds you. And never take for granted a good bar-tender."Now, everyone defines a bartender by different virtues, such as, "I never have to wait for a drink," or "they make my drink just the way I like it" or, my favorite, "dang, they look good tonight!"My favorite quality in a bartender is the power of suggestion. For instance, if I order a margarita, and my bartender suggests a delicious variation, I'm going to try it. I'll always try a new thing.My suggestion to you this week is a refreshing spin on that very summer classic: the margarita. Finding someone who can make a great margarita is rare, but finding someone to make an amazing margarita with a twist is even rarer.I have been playing with ginger drinks for a while now. Ginger has a versatile profile that lends itself to many different combinations, and I think that stands out in the drink below.Ginger margarita2 ounces Cazadores tequila14 ounce Bols Triple Sec12 ounce cranberry juice34 ounce Canton Ginger Liqueur2 ounces sweet and sour mixGarnish: 3 fresh raspberries, skewered; salt rim (optional)Mix all the drink ingredients in a martini shaker. Add ice and shake vigorously. A good margarita should have a little froth on top, which adds to the texture of the drink.Pour the mixed concoction into a tall Collins glass and garnish with a raspberry skewer. This adds a nice color contrast to the drink and the tartness goes well with the spice of the ginger.Mix, drink, enjoy and repeat often (responsibly).Atlas Oyster House, 600 S. Barracks St. 437-1961, or visit atlas.goodgrits.com.
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