The margarita is one of the country's most popular cocktails, but little is known about its origins — was it created in Mexico for a famed Broadway dancer in 1938, at a Houston dinner party in 1961 by a bartender who ran out of rum, or is the truth still out there?
Tomorrow, on National Margarita Day, millions will embrace the mystery. Every saloon has a unique spin on the drink; here are some of Oakland’s most popular places to celebrate; drink responsibly.
Agave Uptown (2135 Franklin St.)
The mixologists at Agave Uptown are highly rated professionals, which is why they leave out the sour mix and triple sec.
“Half tequila, half mescal, some fresh lime and agave nectar, ice and some chili salt on the rim — that’s our house margarita,” said Octavio, Agave Uptown’s manager. “We also have a specialty cocktail menu with many agave drinks,” he added.
Calavera (2337 Broadway)
Tomorrow, Calavera is featuring four of the eight margaritas on its cocktail menu, “plus six special ones for a total of ten,” said bartender Ryan Benguerel.
Tastes include fire-roasted pineapple, rose petal, and a sour orange mezcal marg with a rim made from a red worm that’s been dried, roasted and blended with sea salt.
Calavera's Salt Air margarita is their most ethereal, Benguerel said. “We use Milagro blanco, 100 percent blue agave, fresh lime that’s hand-pressed, house prepared, orange-scented agave, and a touch of Luxardo Triplum, which is a dry, orange liqueur.”
After that, he adds a odorless, colorless, flavorless protein "used to turn any flavor into an air” that’s infused with Oaxacan salt. “We like to have a lot of fun,” said Benguerel.
Nido Kitchen & Bar (444 Oak St.)
There are five margaritas on offer at Nido Kitchen & Bar; the Tres Rojas, which blends mezcal and blood orange liqueur with pomegranate, hibiscus, Spanish red wine and citrus may be the most exotic, but La Fruta (Cimarrón Reposado, fruit pureé, citrus) is also unique and pairs well with Nido’s happy hour mordiditas.
Tamarindo Antojeria (468 8th St.)
The finishing touch on a Tamarindo Antojeria margarita is its salt-chili rim; although its El Fabuloso with Don Julio reposado will appeal to top-shelf fans, the Margarita de Tamarindo with fresh tamarind puree is an interesting departure from the usual.
Cosecha (907 Washington St.)
Old Oakland’s Cosecha’s house margarita has all of the traditional elements, but sandía (watermelon) gives it a certain something special.
Bissap Baobab (381 15th St.)
It may sound odd that a Senegalese restaurant has a good reputation for serving strong, tangy margaritas, but Oakland is a melting pot, so give Bissap Baobab its props. Try the tatu (hibiscus), the toni (ginger) or the salaan (tamarind).
