About the Margarita
History
The Margarita's origins remain disputed, with multiple claims from the 1930s and 1940s. One account credits Carlos 'Danny' Herrera at Rancho La Gloria in Tijuana around 1938, while another attributes it to socialite Margarita Sames in Acapulco in 1948. Some historians suggest it evolved from the Daisy, a family of cocktails popular in the late 1800s (margarita means daisy in Spanish). The drink gained widespread popularity in the United States during the 1950s and 1960s as tequila became more available north of the border. By the 1970s, it had become one of the most ordered cocktails in American bars.
Technique
The Margarita should be shaken vigorously with ice for 10 to 15 seconds to achieve proper dilution and temperature. Shaking rather than stirring is essential because the citrus juice requires emulsification with the other ingredients, and the agitation creates the desired texture and integration. Use standard ice cubes rather than crushed ice in the shaker to control dilution. The drink is traditionally served in a chilled coupe or rocks glass, depending on preference. Strain into the glass over fresh ice if serving on the rocks, or serve up in a coupe without ice for a cleaner presentation.
Ingredient notes
Blanco tequila is preferred for its clean agave flavor, which isn't masked by barrel aging. Quality matters: look for 100% agave tequilas from reputable producers like El Tesoro, Tapatio, or Fortaleza. Fresh lime juice is non-negotiable; bottled juice lacks the brightness and acidity needed for balance. Cointreau is the standard orange liqueur, though other quality triple secs like Combier work well. Grand Marnier can substitute but will add vanilla and oak notes from its Cognac base. The 2:1:0.75 ratio provides balance, though some prefer a slightly drier version with less orange liqueur.
Variations
The Tommy's Margarita replaces Cointreau with agave nectar, creating a cleaner agave-forward profile. The Cadillac Margarita adds a float of Grand Marnier on top of the standard recipe. A Skinny Margarita typically omits the orange liqueur entirely, using only tequila and lime with optional agave syrup. Frozen Margaritas blend the ingredients with ice, creating a slushy texture popular in warm weather. Fruit variations incorporate muddled strawberries, mango, or jalapeño, though these depart significantly from the original template. Mezcal can replace some or all of the tequila for a smokier character.
When to serve & pairings
The Margarita pairs naturally with Mexican cuisine, particularly tacos, ceviche, and dishes with citrus or chili elements. The acidity cuts through rich foods like carnitas or cheese-heavy preparations. It works well as a pre-dinner aperitif due to its bright, appetite-stimulating character. Warm weather and outdoor settings suit the drink, though it's appropriate year-round. A salt rim is traditional but optional; use coarse salt and rim only half the glass to give drinkers a choice. The drink's versatility makes it suitable for casual gatherings and more formal cocktail service alike.