Unequivocally one of the most popular Tequila-based serves you’ll find in international cocktaildom, it can hardly be surprising that the Margarita gets its own dedicated day of revelry.
In that “spirit” (heh) for the 2023 edition of International Margarita Day, mixologists around the globe are doffing their caps to Mexico’s most emblematic mixed beverage – with new menus, showcases and of course recipes that bar flies can easily replicate at home.
Down under, Jeremy Blackmore, the award-winning proprietor behind Cantina OK! (ranked #41,The World’s 50 Best Bars) has teed up a fresh take on the beloved “Tommy’s Margarita” – itself technically a variation on the 1950s marg, albeit sweetened by the addition of agave syrup.
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Dubbed the “Jimmy’s,” Blackmore’s recipe has been recalibrated for the archetypal Aussie palate: substituting the sweet, slightly honeyed profile of agave for a basketful of fresh pineapple, lime and herb oil flavours. In Blackmore’s view, the use of the latter ingredients was crucial to striking a balance between the refreshing tartness of the traditional Margarita and the super smooth quality of the Tommy’s variation.
The award-winning barman also worked in close concert with el Jimador – a distillery in the Amatitán region of Jalisco, renowned for making crisp, weber agave Tequilas – in order to really hone the citrus characteristics shared between spirit and supporting ingredients.
“When crafting the Jimmy’s Margarita with el Jimador,” says Blackmore, “We chose Australian pineapple to create a pine and lime combination (hello Splice!) that enhances Tequila‘s natural citrus and creates a unique serve perfect for the Aussie palate.
You can check out the full recipe for the Jimmy’s Margarita below.
Jimmy’s Margarita
Method: Pre-freeze your glassware of choice (i.e. coupettes) in the freezer 1-4 hours beforehand. Place el Jimador, lime juice, pineapple syrup and salt into a cocktail shaker; adding the husk of one squeezed lime. Fill your shaker to the brim with ice. Shake as vigorously as possible and strain the mixture into your pre-frozen cocktail glasses.
Optional: For a garnish that goes beyond the traditional salt rim, consider dusting your glass with shichimi spice mix and adding vanilla syrup to your pineapple syrup before shaking. Alternatively, in the style of Cantina OK!, consider adding a few drops of herb oil to your finished cocktail.
- el Jimador, 50ml
- Fresh lime juice, 30ml (approx. one whole lime)
- Pineapple syrup*, 20ml
- Pinch of salt
*Pineapple syrup
Method: Mix equal weights white sugar and pineapple juice (ideally fresh) with a pinch of salt, and stir until sugar dissolves completely. Can be refrigerated for 3-5 days.
- White sugar, 150g
- Pineapple juice, 150ml
