“Mardi Margarita” (ou Mercredi): Two Times the Drinking if You’re French

I guess French-speaking people get to drink twice as many margaritas as anglophones?

In English, we have Margarita Monday. But in French there’s both Mardi Margarita (Tuesday) and Mercredi Margarita (Wednesday). Alliteration’s a bitch, non?

Well I say drink these whenever you have reason to celebrate or commiserate or even when you’re disconsolate. Look who else has some literary techniques up her sleeve…

The rim idea comes from ABC Cocina in NYC. I don’t love smoky tequila, but somehow the gentle smokiness of the aged tequila plus the tiniest bit of heat from the salt rim was perfection—like the rest of the meal. If only I could have reproduced the shrimp with bananas and almonds in agua diabla as well as this. If you don’t have the perfect Tequila, don’t worry. It’ll be fine. Besides, if somehow it’s not great, you could just pretend you’re French and try again tomorrow.

Classic Margaritas with a Basil-Jalapeno Rim
Serves 1

If you’re making a big batch of these, as I did for a party, octuple the recipe (at least) and keep a large container of it pre-mixed (unshaken) in the fridge and then shake to order.

2 oz 123 Reposado Tequila (Dos)
1 oz Cointreau
1 oz lime juice

Basil-Jalapeno Rim

2 tbsp salt
1/2 tsp freshly dried basil* (if it doesn’t smell like much, it won’t taste like much)
1/4 tsp dried jalapeno powder*
1 wedge of lime

Combine the salt, basil and jalapeno powder on a small plate. Wipe around the edge of a chilled cocktail glass rim with the wedge of lime then invert into the seasoned salt on the plate. Re-chill the glass until needed. Shake all margarita ingredients well with (preferably cracked) ice. Strain into the chilled cocktail glass.