The Margarita cocktail consists of tequila, orange liqueur (Triple Sec, Cointreau, Grand Marnier, etc.), and lime juice often served with salt on the rim of the glass. The is served in a multitude of variations – on the rocks (with ice), frozen (blended with ice) or straight up (with no ice). It can be served in old fashioned or rocks glasses, coupes or martini glasses but the also have their own specific Margarita glass which is a stepped-diameter variation on a coupe glass.
BRIEF HISTORY OF THE MARGARITA
According to cocktail historian David Wondrich, the margarita is merely a popular Mexican and American drink, the Daisy (margarita is Spanish for “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”.
The classic Margarita recipe is a simple 3:2:1 ratio of strong, sour and sweet. No need for adding extra simple syrup as the sugar content of the triple sec/Cointreau balances the sour.
Margaritas are a party drink so I like to serve them in an old fashioned glass over ice!
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Tip:- Keep all your guests happy by only rimming half the glass with salt – just in case they don’t like it.
45mL Blanco Tequila (1½ oz)
15mL Triple Sec (½ oz)
30mL Fresh Lime Juice (1 oz)
Rim the glass with salt - moisten the glass with a piece of lemon or lime and place upturned onto a plate of salt
The Tommy's Margarita has very little variation from a traditional Margarita. With a touch more tequila and the replacement of Triple Sec with agave syrup. 15mL of agave syrup is plenty otherwise it will overtake the drink.
I recommend serving in a double old fashioned.