Celebrate National Margarita Day | Great Day SA
Well, happy National Margarita Day, a new bar in South Town, is serving crafted cocktails in a beautiful, unique space inspired by the home of a local celebrity chef that I know a lot of. You know Clark is out live at Casa Ernan to spill the tea quila. Clark, what is shaking over there? There is so much going on this morning and like you mentioned, this spot hasn’t really been open long, but they’re making their spot open to anyone who wants to celebrate National Margarita Day. I’m hanging out with Victor and JDJD. We gotta focus on
the tequila first. Ohh yes, yes, definitely. The chef. Johnny wanted to be a unique experience, like you’re walking into Mexico. He handpicked all this art, so he wants it to take it to another level here in San Antonio. Offer something that we’ve never seen before. I love the sound of that. I’m gonna get to making some drinks with Victor. So we’re starting off with a Margarita. Tell me what we’re getting started with. We’re beginning with the Cantina Margarita, which is our house Margarita. It’s a passion fruit and lime Margarita using Herradura. Sounds good. Let’s get
into it. What’s the first step to making the perfect Margarita? Well, of course you always need a good base, so you need your juices. So in this instance, like I
That’s right. I love getting so hands on with this. Alright, so we have that. It’s almost like a passionfruit nectar. What does that do for the Margarita, having it in the base like that? Well, as a matter of fact, when it comes to acidity, it’s a very crucial component and letting the agavi flavors come out OK. So once we added those acidic flavors, lime the passion fruit with the tartness, those flavors will help complement our tequilas. In this instance, we usually like to use silver tequilas. That’s usually the brand we like to try for all
margaritas. Of course I like tequila reposado, and there’s no sin with that if you ever wanted to use it. But in this instance, we’re using Blanco for our Cantina Margarita. Sounds good. And you know what? I love doing these because I get to come out and pick your brain and get all the secrets and then I get to make my own margaritas at home. You have all these beautiful drinks that you’ve prepared for us today as well to showcase what you guys have here. Tell me what you specialize in here. We specialize in craft cocktails
and creating a very welcoming ambiance that is both house party like very decadent. Very. Entertaining, live. But at the same time we like to provide very delicious cocktails to be able to just sit down and enjoy yourself. Let’s shake it up. I’m ready, I’m ready. OK, so what’s the next step? Well, that’s just what you said. Just shake it up. So he’s getting some ice right now, of course. And then right here. Would you like to do the honors? Yes. Do you wanna hold my mic for a second while I do this? Alright, so tell
me what I’m doing throughout this process. Into the mic, of course. So go ahead and just insert the ice into that. Make sure that it’s nice and tight. Perfect. And then from there on, just give it a shake, shake it like a Polaroid picture or. And I can feel it getting cold too, where my fingers are. Yeah, I’ve heard the trick is to wait until it gets a little bit numb on your hand. And that’s when, you know, I’d say that’s a pretty good number. Yeah. OK, OK. Yeah. All right. Now what? Excellent. So here
we go. All right. So passing it back on over from here, we remove our little cap. Perfect. And here we have our glass already prepared, a little bit of salde russano to complement the fruit flavors. Yeah. And our special ice with the Insignia of Casa Hernan. Yes, that looks so good. And I saw the little stamp. It’s really cool. Ohh. My gosh. We have to get into mocktails. I promised y’all mocktails. A lot of people are celebrating. Let, let’s get into the steps for that. Perfect. So going back to what we were talking about, when
it comes to a perfect Margarita, right, we want to create a perfect acidic base. Right. Nice kind of alfresco of sorts. Well, today for our for our mocktail, we’re gonna use a little bit of agavi syrup, courtesy of EDA. So we’re using that agave syrup and then really quickly, what else are you going to be putting into it just so we can kind of get a bird’s eye view? Well, one moment. We have some tools over here. We’re putting some ice in. Ohh. My gosh, this is so refreshing. So perfect. We’re going to add this
a little bit of agavi nectar. OK. And then since we’re not adding tequila, right, we’re gonna use a more a little more lime juice than usual just to make it a full flavor. OK. And so you have the citrus going in and everything not using alcohol. Are you gonna have this available today? True. Of course. We can always make a mocktail for anybody. That’s right. And then what is the, I guess faux spirit that you would use for this? I like to personally add waters. Sometimes if people enjoy like Topo Chico, it turns into a
ranch water of sorts. So it’s like a mocktail ranch water. Yeah right. Hold the ranch. I guess you could say yes that’s right. Ohh, my gosh Victor, thank you so much. Let’s continue making this. And then of course you guys are open today. You want people to come out and celebrate. Should they make a reservation or can they walk in. I mean you we all reservations available when we do a lot of business through Instagram. So you can hit us up on Instagram and we can you know Mark it down with the time that you
want to come in. Anybody’s more than welcome to. We’re trying to do make sure everybody gets to enjoy a Margarita today on National Margarita Day. Thank you so much for having me out. This is so much fun. Roma, I feel like this is totally your style. The decor, the lighting. Chef Johnny does it again. Are you going to be enjoying a mocktail today or are you going for a home Margarita? Clark, I may be going for the whole thing. I’ve been there and those drinks are delicious by the way, y’all. Sadly, Gusano is warm salt,
so it’s a little bit earthier, saltier. I definitely think you guys should give it a try.
