Best Margarita - 2006
Yucatan Mexican Bar & Grill
We've studied the South Florida margarita scene for a long time. It's a sad, lonely pursuit. There's the place that serves margaritas flavored with exotic fruits, like the prickly pear (boring). There are joints that pump out phosphorescent-looking frozen margs, distinguished only by their high alcohol content. And there are bars that just don't know how to make a marg, like the fancy Boca joint where they squeeze so much lime and lemon juice into the mix that you get a bitter aftertaste. But then we go back to the Yucatan. Most of the margaritas there -- a menu column's worth -- are leavened with Cointreau and Grand Marnier, as well as the restaurant's patented sweet-and-sour mix (and no, it's not bitter). The Golden Margarita starts out with Sauza Comemorativo; the Yucatan Margarita uses Sauza Tres Generaciones. All use fine añejos, and all cost around six bucks, though you can get a twofer during Happy Hour, 4 to 7 p.m. Close your eyes and you are drinking in Mexico.