The Whiskey Margarita

Welp, it's finally happened. It was bound to happen. I don't know what I'm gonna do now that it has happened.

As of Saturday night, my home's officially whiskey dry. Everyone please take my hands as we form a human chain and sing "We Shall Overcome." (Bruuuuce-style!)

I told you yesterday how I made my neighbor, Nadine, some World's Greatest Cosmopolitans over the weekend. What I didn't tell you was that we also plied her lovely boyfriend, Francois, with pretty much all the brown we had. (We had some ourselves, too, don't be cray-cray.) Now, I could just mosey on over to the SAQ and buy more. Every SAQ's got Maker's, most have a Jim Beam of some sort. (To quote Julia Louis-Dreyfus from her SNL days, "I like dee black one.") If you're lucky you'll even walk into a Knob Creek-stocked SAQ. However, I am tired of paying SAQ's prices. So I'm on a bourbon strike until my whiskey mules make it north of the border. (Or I get home for Christmas, whichever comes first.)

It's quite fitting, then -- or maybe ironic? Can you define irony? -- that my farewell-for-now whiskey drink is a whiskey-based take on a cocktail that you'd never associate with whiskey, the margarita. I suppose it's also ironic that I made this cocktail not even with brown whiskey, but white corn whiskey. Or maybe that was desperation, not irony.

White whiskey's got a sting similar to that of tequila. I actually find that corn whiskey's bite at the end turns sweet whereas tequila's is sour. Obviously, a corn white whiskey, the sweetest of them all, blends in quite easily to triple sec, lime juice and simple syrup. It's a cocktail that manages to both go down easy and kick your ass a bit at the end, is what I'm saying.

The Whiskey Margarita

1 1/2 ounces Georgia Moon Corn Whiskey

1 ounce triple sec

1 ounce lime juice

1/4 ounce (i.e. a splash) simple syrup

Lime wedge and/or salt, to garnish

Combine all ingredients in an ice-filled cocktail shaker. Strain into ice-filled highball or a margarita glass. Garnish as you like with lime and/or salt.

Tasting Notes

As I'm typing my recipe above, I"m realizing, why wouldn't this work equally well with an aged whiskey or bourbon? Although I think doing so would turn it, tastewise, into a third cousin twice removed from a proper margarita -- whereas with the white whiskey, I'd rank it a second cousin at the furthest.

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