Cinco de Mayo the unofficial start of heaven in Chicago. As guys who like to drink seasonally, it’s the time when we trade in stirred brown spirits for lighter shaken cocktails.
In researching the appropriate beverage to sip in celebration of Mexico's military defeat of the French on May 5, 1862, one drink was, of course, unavoidable: the Margarita. Our first inclination was to skip the predictable cocktail entirely—if your experience is anything like ours, "Margarita" usually means slush, some artificial sour mix, and an imprecise tequila pour. We can do better.
As with the Hemingway Daiquiri, there's a finer art to this drink than tossing everything in a blender and whipping it to oblivion. And as with all craft cocktails, fresh fruit juice is the key. No fake sour mix—ever.
Instead of offering up the predictable option and improving it, however, we decided to experiment with something a little bit lesser-known and unexpected. Enter “The Matador,” a slightly more ambitious (and longer-lasting) variation on the margarita.
Though there's not much known history behind the Matador, the key ingredients (tequila, lime, pineapple) are major Mexican exports—enough to make the concoction satisfactorily on-topic. You won't have to refill as often, and after a few of these you might just feel ready to square off with an angry bull. Salúd.
The Overserved Society's Matador
2 oz Tequila
1 oz Triple sec
2 oz Pineapple juice (more power to you if it's fresh-pressed)
1 oz Fresh lime juice
Shake all ingredients until you can't hold on to the cold tin any longer. Strain over and ice-filled highball glass.
And, just for good measure (get it?)—and just in case pineapple isn’t your thing—here’s our margarita recipe too:
1.5 oz Tequila
1.0 oz Triple sec
.75 oz Fresh lime juice
Slice of lime
Before mixing, take the lime garnish and rub it around the outer edge of an old-fashioned glass. Then roll the glass in a plate of course salt to coat the rim. Shake the ingredients with ice until your tin is frosty. Strain or double strain, according to your preference. (We opt for a single-strain, since we don't mind the flecks of ice.)
Check out the full collection of recipes from The Overserved Society.