September 23, 2017
It might have started with a woman. The margarita’s exact origin is widely disputed, but the one constant in most stories is a lady. A showgirl, a socialite, even Hollywood pinup Rita Hayworth have all been linked to the rise of this classic tequila cocktail. Stodgier liquor historians assert that the margarita as we know it today evolved from a popular 1930s drink called the Daisy. It was citrusy and strong. Also, “daisy” translated into Spanish is … ? You guessed it, margarita.
At Social in Costa Mesa, manager Rich Ireland knows precisely when the bar’s popular housemade margarita had its genesis: For a belated holiday party, the restaurant’s sous-chef mixed a batch of killer margaritas – Milagro tequila, ripe honeydew and cucumber juices mixed with fresh-squeezed lemon, and an unexpected whisper of basil. The kitchen crew took big swigs. So did the owners. Then everyone went back for more. That night they all knew this icy concoction was destined for Social’s bar menu.
But owner Andrew Dorsey had even bigger plans. Soon a Slush Puppie machine arrived. “The seasonal ingredient will change because we won’t always have ripe melons,” says Ireland. “But we’ll serve different versions of this drink. It’s Social’s twist on a classic.” The Slush Puppie machine’s paddles rotate hypnotically like propellers to churn perfectly frosty margaritas. On a hot day, there’s no doubt this cocktail is definitely not just for the ladies.
Social Slushy Margarita
1½ ounces tequila blanco
½ ounce pisco
1 ounce fresh honey dew juice
½ ounce fresh cucumber juice
¾ ounce lemon juice
½ ounce simple syrup
1 fresh basil leaf
Pour contents into a blender with 2 cups ice.
Blend and serve. Garnish with fresh basil.
Social, 512 W 19th St, Costa Mesa, 949.642.2425