It serves as the bedrock of Jimmy Buffett and Bethenny "Skinnygirl" Frankel's empires; the Margarita. It is so popular and mainstream it is quite easy to lose sight of the margarita's importance in the world of cocktails. The drink's simple and approachable mix of tequila, Cointreau, and lime juice promises good times to come—whether as a happy hour special or a gateway to the world of tequila. This most classic blue agave vehicle has been enjoyed as a frozen blended drink, a diet-friendly cocktail, and a warm weather staple. Below, everything you need to know about the margarita's history, tips and techniques, recipes, and variations.
History of the Margarita
With classic cocktails, the origin of names and recipes are often lost in time. But the margarita is likely the only libation where namesakes come out of the woodwork to claim responsibility for the drink, either as creator or muse. So, who really inspired the margarita?
The margarita’s mystique is legendary and the tales of its creation are widespread. Many believe it traces to silver screen icon Rita Hayworth. As a teenager during the 1930s, the then-unknown ingénue, known then as Margarita Cansino, performed at Agua Caliente Racetrack in Tijuana, Mexico where it's said the cocktail was created in her honor.
Others claim a Tijuana restaurant launched the drink, circa 1938. Carlos "Danny" Herrera, owner of Rancho La Gloria, created the tipple for Ziegfeld Follies showgirl Marjorie King, who was sadly allergic to all hard liquor except, inexplicably, tequila. But, since she also couldn't stand to drink the spirit straight, Cointreau, lemon juice, and a glass rimmed with salt were added to make it more palatable.
Meanwhile, legend has it that in 1941, Margarita Henkel, the daughter of a German ambassador, happened in on bartender Don Carlos Orozco at a bar in Ensenada, Mexico, who was developing a new cocktail. Since she helped taste test his creation, he christened it with her name in gratitude.
And yet another story says the drink derives its name from a flower, and not a woman, even though the purported creator's wife was named Margarita. In 1942, that man, head bartender Francisco "Pancho" Morales, was working at an El Paso–Juárez bar (at the Mexican-American border) called Tommy’s Place, when a patron requested a drink he didn't know how to make: the Magnolia—built with brandy, Cointreau, egg yolk, and topped with Champagne. Too embarrassed to admit his ignorance, he made up his own concoction. The impromptu creation impressed the customer so much that Morales dubbed it the margarita, after the flower, to keep in theme with the Magnolia.
No matter the origin, the recipe remains basically the same:
THE MARGARITA
kosher salt (for rimming glass) — Got to be Kosher, no substitutes.
1 1/2 ounces silver (blanco) tequila
1 ounce triple sec or Cointreau
1/2 ounce freshly lime juice (from about 1 lime)
lime wedge or wheel, for garnish
DIRECTIONS: Pour a heaping of kosher salt on a plate or shallow bowl. Moisten rim of a martini glass (when serving up) or double rocks glass (when serving on the rocks) with lime wedge. Dip lip of glass in salt to coat. Next, combine tequila, triple sec, and lime juice in cocktail shaker filled with ice. Shake and strain drink into desired glass (if serving on the rocks, made sure to add ice to your glass). Garnish with lime wedge, or wheel.
If that does not ring true for you, it may be because the margarita underwent some serious changes through a slightly different path of origin and a revamp in 1971, that traces to the omnipresent 7-11 stores. What is that tale? Come back tomorrow and find out.
