Hermosa Beach

From Connor at the Oakleaf, it’s the Hermosa Beach:

• 0.50 ounce lime juice
• 0.50 ounce Demerara Syrup
• 2.00 ounces reposado tequila
• 4-6 chunks of strawberry
• 1 large bruised basil leaf

Muddle strawberry and basil in a shaker glass. Add other ingredients and strain over a large cube of ice. Garnish with a small basil leaf.

This is a fine drink that lends itself to a lot of off-topic comments.

First, this demonstrates what I love about true craft cocktails. I often refer to people who make them as “cocktail chefs” instead of bartenders, although there is absolutely nothing wrong with the term “bartender”, it’s just that I want to illustrate what goes in to a great cocktail recipe. In this case it is seasonal ingredients like the strawberries and fresh basil. Just as chefs will use nature as a template for meals, a good bartender will look toward the same sources for inspiration.

The Original Margarita

In honor of Cinco de Mayo, it’s The Original Margarita:

• 1.5 ounce blanco tequila
• 1.5 ounce Cointreau
• 1.5 ounce fresh lime juice

Shake in an iced cocktail shaker. Strain into a large cocktail glass, rim crusted with salt.

Since this recipe is from the appendix of Dr. Cocktail’s book, there are just recipes and almost no exposition, so I can’t add much to the history. This recipe is presented as the “original” Margarita and it is backed up by Wikipedia, which states it was invented in Mexico in October of 1941 and consisted of equal parts tequila, orange liqueur and lime, and was served with a salted rim. The idea of using sugar or salt on the rim of a cocktail glass goes all the way back to the Brandy Crusta.