The Cocktail College Podcast: The (Re)Margarita

“Cocktail College” is brought to you by tequila Don Julio. Don Julio González followed his heart over his head. He loved his land, agave, and community — basically, every choice he made was for exceptional tequila, something I know you can appreciate, “Cocktail College” listener. He did it por amor, and this is how people from Mexico basically live every single day. Hecho en México, loved everywhere. Head to www.donjulio.com/tequila-drinks for a list of cocktails to create with Don Julio’s expressions. Made with love in every drop.

Delicious, simple, and brimming with mass appeal — the Margarita is one of those cocktails that just seems to check all the boxes. And as our guest today points out, “You never see someone upset with a Margarita in their hand.”

But where did this drink come from? It’s been the topic of debate for years, but the most feasible explanation was that it evolved from the Daisy template, which entails a spirit, citrus juice, a sweetener, and effervescence. While there’s no fizzy element in this cocktail, “Margarita” is indeed Spanish for “daisy.” We can’t confirm or deny this creation theory, but the Margarita has been around for quite some time, and many versions of the original spec have been popularized over the years, from the Tommy’s to the Cadillac. Of course, more riffs are always welcome, but today we’re going to look at this classic through the lens of sustainability. Is agave nectar actually the most ethical sweetener? And if not, how does a bartender give customers what they crave while also honoring the heritage of a drink’s ingredients? It’s a delicate dance, but we’re about to find out that hospitality can mean courtesy to both customers and suppliers.

We’ve covered the Marg once before, but on this episode, we’re revisiting one of the world’s (and certainly America’s) most beloved cocktails with Maxwell Reis, beverage director at Los Angeles’s Mírate, and VinePair 50 and VinePair Next Wave Awards winner. Prepare to learn all about his distinct approach to the Margarita, and get ready to reconsider all things agave, from syrup to spirits. Tune in for more.