Issue link: http://www.wacmagazine.com/i/697572
JULY / AUGUST 2016 | Washington Athletic Club Magazine | 13 For information and reservations: » Torchy's 206.464.4626 WAC Catering 206.464.3050 Sports Café 206.622.7900, ext. 2809 Hagerty's Sports Bar 206.622.7900, ext. 2241 Maybe it's ironic that the official origins of the margarita are a little fuzzy. From tales of the sweet-and-sour concoction being created in 1938 by Mexican restaurateur Carlos Herrera, to those who credit a Dallas socialite of all people, the history of the margarita is hotly contended. Just as mysterious is who named the drink, with Hollywood buffs claiming a smitten Tijuana bartender coined the name in honor of 1940s actress Rita Hayworth, whose born name was … yes, Margarita. Controversy aside, there's one thing on which we can all agree—on summer afternoons great margaritas are hard to beat. Consisting of tequila, triple sec, lime, simple syrup, and a salted rim, a perfectly balanced margarita acts as the ideal model for many other popular drinks. By keeping the proportions the same and replacing an ingredient or two, you can mix a host of different libations! Master the margarita and you're well on your way to becoming a bartending guru. Baseball specials Hagerty's is the place for all televised Mariners games this season. Enjoy a bratwurst, fries, and a frosty draft beer for $12 whenever the M's are on TV. Margaritaville By Rose Andres Classic Margarita 2 oz. tequila ½ oz. triple sec ½ oz. agave or simple syrup 3 wedges of fresh lime and 1 lemon wedge, muddled Combine ingredients, shake, and serve in a salted rocks glass. Cheers! COCKTAIL CORNER Restaurant closures We're shining up the place! This summer's annual restaurant closures are set. • Hagerty's will close June 25–July 5. • Torchy's will close July 3–12. Need a bite? The 8th Floor Sports Café will remain open. Try the café's paleo-friendly pasture-raised beef, organic peanut butter, and fresh selections of organic produce. —Rose Andres is a WAC bartender. Seafood month There's still time to get your seafood fix at Torchy's and Hagerty's. Seafood Month continues through July. From salmon to shrimp, you'll find seafood specials you're sure to love. Stop by for lunch or dinner— or both! It's that good! Ingredients 1 tsp. smoked paprika 1 tsp. ancho chili powder 1 tsp. ground cumin, toasted 1 tsp. sugar ¾ tsp. sea salt 2 lbs. jumbo shrimp, peeled and deveined 5 T. unsalted butter 3 large cloves garlic, minced 2 T. Worcestershire sauce 1 T. fresh lemon juice 2 T. water 3 scallions, white and green parts, thinly sliced Instructions Mix the paprika, chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside. Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked, 3–4 minutes. Add the Worcestershire sauce, lemon juice, and water and cook until shrimp are done, 1–2 minutes more. Scatter scallions over top and serve. New Orleans BBQ Shrimp