|IBA Official Cocktail|
|Primary alcohol by volume|
|Served||On the rocks; poured over ice|
|Standard drinkware||Margarita glass|
|IBA specified ingredients*|
|Preparation||Rub the rim of the glass with the lime slice to make the salt stick to it. Shake the other ingredients with ice, then carefully pour into the glass (taking care not to dislodge any salt). Garnish and serve over ice.|
|* Margarita recipe at International Bartenders Association|
The margarita is a cocktail consisting of tequila, triple sec (such as Cointreau) and lime or lemon juice, often served with salt on the glass' rim. It is the most common tequila-based cocktail in the United States. The drink is served shaken with ice (on the rocks), blended with ice (frozen margarita), or without ice (straight up).
Besides Cointreau, other orange-flavored liqueurs that might be used include Grand Marnier, Gran Gala, other brands of triple sec, or blue curaçao (yielding the blue margarita). In the Grenadines, some bars use Union Jake's Starfruit Liqueur instead of triple sec. When sweeter fruit juices or freshly puréed fruits are added to the margarita, the amount of orange-flavored liqueur is often reduced or eliminated entirely. In addition to orange-flavored liqueurs, secondary liqueurs may occasionally be added to a cocktail, including melon-flavored or black raspberry-flavored.
Fresh lime juice
Freshly squeezed lime juice is the key ingredient. The most common lime in the United States is the thick-skinned Persian lime. However, margaritas in Mexico are generally made with Mexican limes (Key limes). These are small, thin-skinned limes and have more tart and an often bitter flavor compared to Persian limes. Margaritas made with lemon have a softer taste, especially when Meyer lemons are used.
A variation of the margarita as a blended ice drink.
Alternate fruits and juice mixtures can also be used in a margarita. Fruits like mango, peach, strawberry banana, melon, or raspberry are suitable for creating this drink. Many recipes call for a splash of orange juice. Nowadays, margarita can be prepared in many different ways. When the word "margarita" is used by itself, it typically refers to the lime or lemon juice margarita, but when other juices are used, the fruits are typically added as adjectives in the name; with lime juice or lemon juice added to give it a characteristic margarita flavor (a wedge of lime is often added to the glass). Other varieties of margarita include: fruit margarita, top-shelf margarita and virgin margarita.
There is no solid proof who invented the Margarita.
One of the earliest stories is of the Margarita being invented in 1938 at the Rancho La Gloria Hotel, halfway between Tijuana and Rosarito, Mexico, by Carlos "Danny" Herrera, for a former Ziegfeld dancer named Marjorie King. This story was related by Herrera and also by bartender Albert Hernandez, who is acknowledged for popularizing a Margarita in San Diego after 1947, at the La Plaza restaurant in La Jolla. Hernandez claimed the owner of La Plaza, Morris Locke, knew Herrera and visited Mexico often.
Hussong's Cantina in Ensenada, Mexico is also reputedly the place where the Margarita was created in October, 1941 by bartender Don Carlos Orozco. He concocted a mixture of equal parts tequila, Damiana (Cointreau is used now) and lime, served over ice in a salt-rimmed glass for Margarita Henkel, daughter of the German Ambassador to Mexico.
There are also claims that the popular drink to have been first mixed in the El Paso-Juárez area at Tommy's Place Bar on July 4, 1942 by Francisco "Pancho" Morales. Morales originally left bartending in Mexico to become a US citizen. He is listed in the Texas Almanac's Sesquicentennial Edition (1857–2007, under M) Obituaries of famous Texans. His story is best captured in an October 1973 Texas Monthly article "The Man Who Invented the Margarita" by Brad Cooper, and later in his obituary in the Washington Post on January 2, 1997.
Another story is that of Vern Under in 1945, a man who was the first importer of Jose Cuervo to the United States with the advertisement: "Margarita: It's More Than a Girl's Name".
At a 1948 Christmas party in Acapulco, Mexico, "one of the most widely accepted accounts" is the story that the Dallas socialite Margarita Sames invented the drink. Tommy Hilton reportedly attended, bringing the drink back to the Hilton chain of hotels.
Another common origin tale begins the cocktail’s history at the legendary Balinese Room in Galveston, Texas where, in 1948, head bartender Santos Cruz created the Margarita for singer Peggy (Margaret) Lee. He supposedly named it after the Spanish version of her name, Margarita, and it’s been a hit ever since.
A later story is that the Margarita was invented in October 1961, at a party in Houston, TX, by party goer Robert James "Rusty" Thomson while acting as bartender. He concocted a mixture of equal parts tequila, orange liqueur, lime, and crushed ice in a salt-rimmed glass. However, Thomson's recipe was made with Damiana Liqueur, not Cointreau orange liqueur. It is said that the idea was an experiment after running out of rum while making frozen daiquiris.
Another explanation, however, is that the Margarita is merely a popular American drink, the Daisy, remade with tequila instead of brandy, which became popular during Prohibition as people drifted over the border for alcohol. There is an account from 1936 of Iowa newspaper editor James Graham finding such a cocktail in Tijuana, years before any of the other Margarita "creation myths". Margarita is Spanish for Daisy, which is a nickname for Margaret.
A margarita served in an old fashioned glass.
Margaritas may be served in a variety of glasses, most notably the stereotypical margarita glass, a variant of the classic Champagne coupe; this is particularly associated with blended fruit margaritas, and the glass is also used for dishes such as guacamole or shrimp cocktails. In formal settings margaritas are often served in a standard cocktail glass, while in informal settings, particularly with ice, margaritas may be served in an old-fashioned glass.
- 1 ounce tequila
- Dash of Triple Sec
- Juice of 1/2 lime or lemon
- Pour over crushed ice, stir. Rub the rim of a stem glass with rind of lemon or lime, spin in salt—pour, and sip.
- "MARGARITA All Day Cocktail". IBA. Retrieved 20 November 2012.
- The most popular tequila cocktail in Mexico, by contrast, is the paloma.
- Nutribullet reviews - tips and advice and food and drink preparation
- "Once Upon a Time in Mexico - The Origin of the Margarita". Imbibe Magazine. March/April 2010. Retrieved 30 June 2011.
- Anthony Dias Blue (2010). The Complete Book of Spirits: A Guide to Their History, Production, and Enjoyment. HarperCollins. Retrieved 7 October 2013.
- Michael Stetz (9 July 2006). "I'll Have a Mystery on the Rocks with Salt". San Diego Union-Tribune. Retrieved 30 June 2011.
- Jack Williams (4 May 2006). "Obituary - Albert Hernandez Sr.; Margarita Pioneer, Restaurateur". San Diego Union-Tribune. Retrieved 30 June 2011.
- De Mancillas, Gloria (1992), Seminario de Historia de Baja California. Institute de Investigaciones Historicas UABC; Hazard, Ann (2002), Agave Sunsets, Treasured Tales of Baja, Renegade Enterprises, pp 157-160.
- Rosenberg Library Museum "Lost Treasure: The Balinese Room" Balinese Room. .
- de Mancillas, Gloria (1992). Seminario de Historia de Baja California. Instituto de Investigaciones Historicas UABC.Hazard, Ann (1992). Agave Sunsets, Treasured Tales of Baja. Renegade Enterprises, pp 157-160.Lieber, Sara (2007). MTV Best of Mexico. Wiley Publishing, Inc., p 349.
- David Wondrich (5 May 2010). "Behind the Drink: The Margarita". Liquor.com. Retrieved 30 June 2011.
- Barry Popik. "Texas, The Lone Star State: Margarita (cocktail)". Retrieved 12 August 2006.
|The Wikibook Bartending has a page on the topic of: Margarita|
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