The Becky: A perfectly simple margarita

Fourth of July weekend is upon us, and for most anyone who reads this blog that means kicking back, enjoying some fine beer and watching things explode. Ah, sounds like fun. But listen, it’s a long weekend and I’m sure not everyone you hang out with enjoys the details of ales as much as you.

So, let me introduce a family favorite, the Becky. It might not be the most patriotic drink, but it’s not something you’re going to regret.

Now, I’m sure everyone out there has had a margarita at some point, probably followed by a headache, induced by that green mix available in stores, or poor tequila. I also assume that people out there have had really good margaritas, as there’s no shortage of those recipes either.

Here, however, is an extremely easy and simple concoction that involves only three ingredients:

1. 1 1/2 oz. 100 percent agave tequila (as tequila drinkers know, 100 percent agave is a must)
2. 1 1/2 oz. triple sec (you could use some other expensive orange liqueur, but then it wouldn’t be a Becky)
3. Fresh juice from 1/2 a lime

Serve it on ice and it’s as simple as it gets. No sour mix needed. And if you’re wondering about the drink’s namesake, it’s after a very special friend of my mom.

Enjoy and have a great Fourth of July.

- Matt Pritchard

Beer break: Making brandy

This blog is more than just about beer, so from time to time we’ll highlight other beverages.

Whether you’re a novice or a brandy connoisseur, you should consider heading over to Bowman Orchards Distillery in Moses Lake, Wash., on Dec. 11-12. A seminar, Making Fine Brandy, will delve into the spirit’s history and distilling. It’s not cheap at $387, but could be worth checking out, and space is limited. Here’s the info:

Artisan Craft Distilling Seminar
11 – 12 December 2010
MAKING FINE BRANDY, a weekend seminar, will explore the history of brandy-making from a world-wide perspective, and will examine its current place
in the fine spirits market. As a highlight, the subject matter will deal the traditional techniques used to craft these fruit-based spirits, and it will culminate in an actual demonstration of brandy distillation at a commercial distillery.

Presented by master distiller Berle W. Figgins, Jr., a commercial brandy producer, MAKING FINE BRANDY will educate those interested in the fascinating world of brandy – from Cognac to Armagnac to Calvados to Pisco, and beyond. A comprehensive brandy tasting will be conducted as part of the class. This sensory evaluation of world brandies, complete with high quality stemware and scoring cards, will help to educate the palate of both beginners and connoisseurs of fine brandy.

MAKING FINE BRANDY is essential learning for the aspiring, apprentice or master distiller, and even for the celebrity bartender wishing to know more about
the production aspect of world brandies.

Space is limited, so register today to ensure your place among the many distilled spirits professionals and industry leaders in attendance! Call 509-793-2061 to register. Visit us at www.artisancraftdistilling.spruz.com for more information or call 509-793-2374.

- Matt Pritchard