After getting burned by sugary pretenders, our writer seeks a real margarita worth its salt.
Once upon a time, in what feels like a lifetime ago, a friend invited me to an underwater-themed house party. I (of course) assumed the mermaid attire my name, Ariel, demanded. More importantly, the host took his scuba diver costume to an unforeseen level by dispensing a margarita mix straight from his tank into empty plastic cups. It was not a moment for discerning palates.
The resulting morning after—or afternoon, as the case may be—was painful enough to convince me that mistakes were made. And no, mixing multiple types of alcohol couldn’t have possibly been to blame. Instead, I place sole responsibility for the worst hangover of my life on the egregious sugar- and additive-filled, commercially produced sour mix I willingly swilled down by the glassful in the name of a gimmick. It was an error in judgment I vowed never to repeat—not that a scuba tank full of margarita mix would likely ever present itself a second time. But, I was harshly reminded then that liquid sugar, etcetera, of that quality and in such quantity had no place in my preferred summertime libation.
Now that my vested interest, if not actual expertise, is established, let’s get to the topic at hand: where in the Upstate can you find a proper margarita sans additives? First, it should be known that drinking a few margaritas should not feel like you went on a bender, as it often does when you’ve enjoyed three or more from your favorite swim-up resort bar. Let’s hear from a bonafide expert why that is—and what’s to be done about it.
“It’s the chemicals and the sugar,” says Ernesto De La Torre, owner of La Reata Taqueria Mexican Restaurant in Taylors. Also the owner of 2,000 acres of agave fields in Guadalajara, Mexico, De La Torre oversees the production of multiple varieties of tequila from his family’s agave heads (as the plants from which tequila is distilled are called). The tequila his family produces is far too valuable to mix in a cocktail—”You sip it,” he instructs as we savor ice-cold pours of his reserve añejo tequila.
The Hunt Continues
Thanks to De La Torre’s knowledge—including which tequilas are made with synthetic agave to meet increased global demand—the margaritas on the menu at La Reata are meant to be enjoyed without nasty side effects (responsibly, of course). His preferred version contains tequila, fresh lime juice, house-made Grand Marnier (an orange liqueur often added to margaritas), and a splash of agave nectar over ice with a salted rim. Always salt, never sugar. I’m happy to confirm the lack of negative impact after indulging in even the comically largest size on the menu.
I took this insight for a road test.
One thing I’ve learned is that any bartender worth their salt can make a fresh margarita if they have limes and tequila on hand. I’ve perused many a menu and spied the dreaded commercial sour mix bottles before asking if the bartender would have the time to make one fresh. I’ve never been turned down. In fact, many respond with relief. One such place, Viva Villa Mexican Grill in Greenville’s West End, whips up dozens of the frozen variety hourly using a pre-made mix, which can be expected at high-volume establishments. But if you’re craving that icy texture without the sugar rush and ask nicely, they’ll make you one with fresh juice instead. Your tastebuds will thank you.
A block down the street, Sofrito Latin Restaurant has the accolades to claim margarita prowess with a recent winning cocktail at the Tacos ‘n Tequila festival and a whole menu section devoted to varieties. Based on the prominent Homemade Sour Mix script across the top of the menu, they’re probably all a safe bet. The S’kinny marg, however, checks the boxes with tequila, sour mix, triple sec, and organic agave nectar. I also opted for a House Marg chaser (tequila, sour mix, and triple sec) because of research, and I fully endorse both. For the Five Forks readers, save yourselves the haul downtown and hit Sofrito’s original Woodruff Road location.
Speaking of Simpsonville, if you’re feeling slightly more adventurous, Tamarindo Latin Cuisine promises freshly juiced cocktail bases daily. With seven flavor options, ranging from guava to blackberry, and even the tease of a margarita flight, it’s easy to get distracted from the original objective.
But there it is. The first drink on the menu, the Tamarindo Margarita, is precisely as simple, yet emotionally transporting, as a margarita should be with only three ingredients—tequila, tamarind, lime. Ask for it spicy, and they’ll shake it with a couple of jalapeño slices. Either way, it has just the right zing.
Margarita Origin Story
Actual experts debate the cocktail’s origin, but it’s plausible a margarita was initially documented in 1936 when an Irishman accidentally subbed tequila for brandy when making a Brandy Daisy. Daisies include a base spirit, liqueur, and citrus, which is the standard build for what we now call a margarita. (A sidecar would be the gin-based equivalent.) A margarita in its purest form is three parts tequila, two parts triple sec, and one part fresh lime juice. It’s that simple.
