One of the crown jewels in the cocktail world is the Margarita!
I don’t think I understand people who don’t love Margaritas. Citrusy, tangy, a little salty – you gotta be nuts not to like this!
It’s simple, straightforward and definitely a classic.
A margarita with a salted rim can be the perfect drink on a hot day. That’s why I love to lick the salt from the rim of the glass, then rotate the glass so I can sip all the way around the rim and eventually get all the salt and enjoy the delicious citrusy-sweet combo. Morale of the story: no straw to this beauty.
The Margarita is easily the most popular cocktail in the whole wide world!
There are many claims to the invention of the Margarita.
My favorite poetic, mushy, gushy story is that the drink is named after a beautiful woman who broke a bartender’s heart!
But the prevailing credit goes to Margarita Sames, a wealthy Dallas socialite. As the story goes, the cocktail was born over the Christmas holiday in 1948: Margarita and her husband, Bill, invited some friends from Dallas to visit them in warm and fancy Acapulco. Margarita wanted to make a refreshing drink that could be enjoyed poolside before lunch. “After all, a person can only drink so many beers or so many Bloody Marys, or screwdrivers or whatever,” she said. “I wanted to make up a new drink.”
At the time, there were no mixed drinks using tequila, which was served in classic style in a shot glass, with salt and a slice of lime. Margarita’s mixology attempts were not immediately successful. As she experimented with various combinations of tequila and Cointreau, they were either too sweet or too sour. Eventually she found a recipe that suited her, with lime juice used to balance the alcohol and a light dusting of salt on the glass rim to add pizzazz.
2 parts tequila (100% agave)
1 part triple sec (like Cointreau)
1 part freshly squeezed lime juice
Lime wedge for garnish
Salt to rim the glass
Combine tequila, Cointreau, and lime juice in cocktail shaker filled with ice
Moisten rim of Margarita glass with lime juice or water
Holding glass upside down, dip rim into salt
Shake and strain drink into glass and serve
There are three basic ways you can serve the margarita: straight up (without ice, as in the recipe), on the rocks (shaken, with ice) or frozen (blended, with ice). We could get into the debate about which one is the “true” margarita, but who cares? Either way, they’re great anytime, anyplace – they’re all perfect!