Monday, April 11, 2011

Drink 88: eeZ Like Sunday Morning

Served in a martini glass
instead of a punch bowl
You may have heard of our next drink, the Margarita.  You may have even had one. If you’ve only had them in restaurants or out of a bucket, though, you probably haven’t had a traditional Margarita, which is made from tequila, triple sec, and lime juice.  The traditional Margarita is not nearly as sweet as your typical restaurant version, which usually has some sour mix (actually sweet!) or other sweetener.

There are a couple of reasons for this.  One is that a super-sweet margarita can be made with any tequila, no matter how terrible it might be. The second is that people love sugar.  If you believe in “evolution” you might even argue that sugar craving is a trait developed over tens of thousands of years of natural selection.  Of course if you don’t believe in evolution, you know that God wants us to eat sugar by design and a grande Margarita from On the Border fits the bill.  I am not saying which view is correct, I just teach the controversy.

We really enjoyed the traditional Margarita.  It was definitely tart, but the triple sec added a little bit of sweetness.  The overall effect was a refreshing drink that won’t leave your throat coated in a mucous-y film.  Mrs. Bottle and I are not opposed to the restaurant version of a Margarita, though.  Case-in-point, we had a meet-and-greet with some of our fans this past Friday at a local establishment called eeZ Fusion & Sushi.  Between addressing the fan concerns about blog frequency and answering some behind-the-scenes questions, Mrs. Bottle had their version of a Margarita called the Margatini.  The Margatini added both sour mix (actually sweet!) and orange juice to the mix.  She thought it was good, but she did comment at the time that it was a bit too sweet.  Take that, natural selection!

Also ambiguous
One could argue that ordering a Margarita at a Japanese restaurant might not be the most successful strategy, but we didn’t have time for such in-depth analysis at the time.  It was much more important for us to figure out how to pronounce “eeZ”.  Why would you name your restaurant something so ambiguous? Is it “ease” or “easy”?  This is the type of thing that bothers me, and I am the kind of person who is so eeZ going that I rarely get bothered.  I was leaning towards “easy” because of the capital Z, but our dining companions pronounced it “ease”.  Since they go to eeZ enough to actually have a strategy to maximize their portions by utilizing bowl geometry and a carrot, I have changed my mind and now I’m going with “ease”.

It’s as eeZ as that.

Overall Rating for Margarita

Taste: 4
Presentation: 4 – No lime wedge?
Ease of Preparation: 4
Drinks Until Blackout: 6 – 24% Alcohol

1.5 oz Tequila
0.5 oz Triple Sec
1 oz Lime Juice


cdkuno said...

"Rifali began preparing sushi over a decade ago as a teenager in his hometown of Jakarta, Japan"

Did Japan or Jakarta move? Or is there a Jakarta or Japan I don't know about.

Bottle Wonderland said...


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