Local bars put their own spin on this classic cocktail
Historically in Texas, it's been the Mexican restaurants staking claim on the most-loved margaritas. But these days local bars of all stripes are putting their own spin on the classic cocktail.
|Salt Bar frozen margarita|
Owned and operated by a group of self-proclaimed "cocktail freaks," Anvil Bar & Refuge is a local institution known for its artfully-prepared libations made with fresh, locally-sourced ingredients. Housed in a 1950s tire store, Anvil's concept emphasizes a by-gone era, where elegant simplicity and craftsmanship rein supreme - evident in everything from the house-made bitters and infusions to the vintage stemware. But the real question? How does it take on the margarita? Simple. Orange liquor, 100 percent blue agave tequila, and lime. Served up. No salt. But true to form, Anvil raises the bar - with ice. Crushed is no good. It dilutes a cocktail in the shaking. Rather, these mixologists use hard, cubed, slow-melting ice, that, when shaken, holds up. Double-strained into a champagne coupe, this is one rita that doesn't disappoint.
For authentic regional Mexican cuisine, head to Montrose’s Hugo’s. The award-winning spot is known for its refined Mexico City classics, Latin-inspired interior and expansive margarita selection. With more than 40 tequilas on offer, Hugo’s is serious about its cocktails. Revelers can’t go wrong with sommelier Sean Beck’s El Sueno Profundo (“the big sleep”) made with smoky mescal or the Hugorita. The latter, made tableside, shines with freshly-squeeze lime juice, Sauza silver tequila, Hiram Walker triple sec and simple syrup.
Its name pays homage to one of the world's fastest growing spirits-and the base ingredient for any margarita worth its salt. TQLA is gaining a rep on Washington Avenue as a celebration spot with its tequila bottle tiki torches and Coastal Mexican menu. Mixologists here know a thing or two about crafting the right infusions for cocktails, martinis and of course margaritas. There are several variations on the classic here, but TQLA's original margarita is a thing of unpretentious beauty. Alteno Reposado, orange liqueur and fresh lime juice combine for a simple, yet exquisite taste.
Bellaire’s Pico’s Mex-Mex has been serving up regional cuisine to the masses since 1984. There, Chef Arnaldo Richards offers the same food he grew up eating—dishes like fresh seafood enchiladas and pollo pibil (marinated chicken wrapped in and baked in banana leaves), though the fare isn’t the only thing keeping regulars returning. Insiders know the old-school spot is the place to go for Texas-sized PicoRitas. The 48-ounce drink is made with your choice of 100% Agave Silver or Reposado Tequila and comes served frozen or on the rocks for a cool $15.