Just Cook It! Margaritas
I don’t believe in luck or coincidence, but I must admit that it is always nice when an appropriate food holiday lands on the date one of my columns is scheduled to run. It’s especially nice in the particular situation when my “For Starters” column runs the following day.
It seems that the stars have aligned again, so we are going to take advantage of this fortunate phenomenon. Today just so happens to be National Tequila Day! To celebrate this momentous occasion I will be sharing a favorite summer cocktail of mine that is made with tequila – my Watermelon and Basil Margarita.
This column will once again serve as Part I of a two part series. In my “For Starters” column in tomorrows GO! Magazine I will be pairing my Watermelon and Basil Margarita with a special hors d’oeuvre.
The moral of the story is to make sure you grab a copy of the 蘑菇视频 tomorrow to read Part II of this series and get the accompanying recipe in GO! Magazine.
Let’s talk a little about tequila and then we can get into more specifics about the cocktail.
Tequila is North America’s first indigenous distilled drink or spirit. It is made from the juice of the blue agave plant, and is produced by way of double-distillation.
Tequila is produced in the area around the city of Tequila, which is located in the western Mexico state of Jalisco. Mexican law dictates that Tequila can only be produced in the state of Jalisco and limited regions in the states of Guanajuato, Michoac谩n, Nayarit, and Tamaulipas.
A variety of cocktails are made with tequila including the margarita. The margarita is the cocktail that helped make tequila popular in the United States and is traditionally made from tequila, triple sec, and lime juice. Many variations of the margarita exist and one such variation is the recipe that I am sharing with you today.
As with any spirit, I suggest that you try different brands of tequila until you find the one that’s your favorite. There are quite a few different tequila brands on the market and they’re all just a bit different, just as brands of whiskey or brands of vodka differ slightly. Find your personal favorite and stick with it.
For my margarita recipe listed below, the most important ingredient is the tequila and that’s why I am so adamant about using the brand that you prefer. The second most important ingredient in the cocktail is the watermelon.
You may think that since you are pureeing the watermelon with sugar and then mixing it with other flavorful ingredients that it shouldn’t matter if it is perfectly ripe or not. This is a logical thought, but it is incorrect.
You want to be sure to select a ripe watermelon for a couple of reasons. First, a ripe watermelon will yield a stronger watermelon flavor. Underripe watermelons won’t taste like watermelon; they’ll be bland and taste more like water. We want a fresh and delicious watermelon flavor in this cocktail.
Second, if you buy a whole watermelon to make this cocktail I can almost guarantee that you will have some melon leftover. I recommend going the whole melon route because watermelon is delicious this time of year and extra melon is always a good problem to have – if it’s ripe and sweet that is.
Most people knock on melons at the supermarket and they really aren’t sure what they are looking to hear in the first place. I don’t recommend this method of just hoping for the best. There are a few things to look for that will give you the best fighting chance at picking that perfectly ripe and delicious watermelon.
The first thing to look for is a uniform shape. The watermelon should be firm and symmetrical and free from any bruises, cuts, or dents. Lumps or bumps on a watermelon could mean it received irregular amounts of sunshine or water during growing which creates an inferior melon. Inspect the outside before worrying about the inside.
Second, check the weight of the melon. Watermelons should be heavy for their size, which indicates that it is full of water and ripe. Pick up a few watermelons that are relatively the same size, compare how their weights feel, and go with the heaviest one.
Third, inspect the color. A ripe watermelon should be dark green and dull in appearance as opposed to being shiny. Believe it or not, shiny watermelons are usually underripe.
Also, look for what is known as the “field spot.” The field spot should be a creamy yellow spot on the underside of the watermelon. The field spot is the spot where the melon sat on the ground and ripened in the sun. The darker the field spot the better. If the field spot is white or hard to notice then the watermelon was most likely picked too soon.
Finally, go ahead and use the old knocking technique. Give the watermelon a knock with your knuckles and listen to the sound. With the knock test you’re looking for a full sound that is more tenor than base.
If you prefer to buy your watermelon precut then there are also certain things to look for. Pick melon that has bright red flesh and dark brown or black seeds. The flesh should also look moist and appealing, not dry or mealy.
I am confident that if you make my Watermelon and Basil Margarita using your favorite tequila and ripe fresh watermelon you can’t possibly go wrong. It’s a no-fail and delicious cocktail that is one of my summer time go-to beverages. It just tastes and feels like summer.
Give it a try and don’t forget to check out my “For Starters” column in tomorrows GO! Magazine for an awesome summer hors d’oeuvre to pair with my Watermelon and Basil Margarita.
Until then – Just Cook It.
Mario Porreca of Belle Vernon is a food personality, author, and the host of Just Cook It Radio on WMBS Radio 590 AM. He can be reached via his website at: www.JustCookIt.net. Twitter: @MarioPorreca
Watermelon and Basil Margarita
Yield: 4 cocktails
8 ounces watermelon, rind and seeds removed
2 tablespoons + 4 teaspoons sugar
4 teaspoons fine sea salt
4 teaspoons dried basil
4 teaspoons fresh squeezed lime juice
20 large fresh basil leaves
6 ounces tequila
2 ounces triple sec
Procedure:
1. In a blender, combine the watermelon and 2 tablespoons of sugar and puree until smooth. Strain the puree through a fine mesh strainer or cheesecloth to remove any pulp and reserve the juice for later use.
2. On a dinner plate, combine the remaining 4 teaspoons of sugar, sea salt, and dried basil and combine thoroughly.
3. Run the lip of 4 rocks glasses through the fresh squeezed lime juice and then through the sugar, salt, and dried basil mixture to coat the rim of each glass. Fill each glass with ice.
4. In a cocktail shaker combine the basil leaves and tequila and muddle or crush the basil leaves with a wooden spoon. Strain the tequila into a large pitcher and stir in the triple sec and watermelon juice.
5. Pour the margaritas over ice into the sugar, salt, and basil rimmed glasses, garnish each cocktail with a sprig of fresh basil (optional), and serve immediately.