Joanne Weir, a San Francisco chef, tequila expert, and the subject of one
of our early kitchen tours, makes a margarita at her Bay Area restaurant Copita
that is known as one of the best in the region. She says — and I agree
whole-heartedly — that the biggest mistake people make with their margaritas
is that they use too many ingredients like Triple Sec, Grand Marnier, or Cointreau.
It’s all about the balance of sweet and tart in a glass with just a few
ingredients: 100% agave tequila (Weir prefers blanco), freshly squeezed lime
juice and agave nectar.