Cilantro-Honey Margaritas

When we were 5 years old, I convinced my friend Thomas to taste the water from the water fountain in our classroom for me to make sure it was OK. Graciously, he did, grimaced, and assured me it was disgusting and that I should stick with my juice box. He bravely risked yucky 1986 tap water for me, so it should come as no surprise that this is a guy I put my utmost faith in when it comes to romantic advice, career maneuvers, and, of course, beverage choices.

Twenty years later, when we were both living in San Francisco, he worked briefly as a bartender at a fancy restaurant where he made what has got to be one of the best cocktails I have ever imbibed: a cilantro margarita.

I could think of nothing else under the sun I’d rather sip right now, so I called him up and within minutes I had a PDF of the original recipe in my e-mail inbox. I made a few changes, making it less expensive and easier to make, but the outcome is pretty close to the original.

This recipe would also work well with vodka in place of the tequila (for a cleaner, lighter flavor), basil in place of the cilantro, and/or the addition of fresh pummeled fruit, such as strawberries or mangoes.

Ingredients 6 oz. fresh lime juice (about three juicy limes) $1.50

6 oz. tequila $7 for 375 ml.

2 tablespoons honey pantry

3 tablespoons fresh, finely chopped cilantro, plus a few sprigs for garnish $1 for a bunch

Total cost of ingredients: $9.50

Directions

Combine lime juice, tequila, and honey in a shaker or pitcher. Shake or stir until honey is mostly dissolved.

Add cilantro and enough ice to chill and stir or shake vigorously until very cold.

Strain into three to four glasses.

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