Basically, this cocktail is responsible for creating the Americanos’ taste for tequila. The fiery spirit was virtually unknown in the USA until American troops, in pursuit of Pancho Villa, developed a taste for it and brought some home in 1916. As with most cocktails, there are many stories and claims as to its origins, but the most documented story involves a showgirl named Marjorie King, who in the 1940s, became particularly partial to the tequila-based cocktail created by Danny Herrera, the owner of a bar near Tijuana.
Eventually it was all she would drink, so the owner gave his cocktail the Spanish name for Marjorie: Margarita. After this, California college students discovered the Margarita, and the drink (and probably the students) passed into history.
Ingredients
One part Tequila
One part orange liqueur (Triple Sec, Gran Marnier or Cointreau)
One part freshly squeezed lime juice
Plenty of ice cubes
Fresh lime wedges
Coarse salt
Procedure
Rub a slice of fresh lime around the rim of a wide-brimmed glass. Have the coarse salt ready on a flat plate and dip the moistened glass rim lightly into it, shaking off any excess salt. The glasses can then be chilled in a freezer.
For ‘on the rocks’, simply shake all the ingredients vigorously in a cocktail shaker and drain into the chilled salt-rimmed glass. Garnish with a lime wedge and serve immediately.
Alternatively, place all the ingredients into a blender and liquefy until the cocktail is slushy, then pour into glass. Again, don’t delay, drink it down for maximum refreshment.
Some Hints & Tips
Some people also like a dash of sugar in their Margarita, but this depends on the flavour of the limes.
Use long-stemmed Margarita glasses, which helps keep the drink chilled and away from warm hands.
To chill glasses, rinse them and place them stem-side up in a freezer for about 15 minutes. Remember to never place fine crystal in a freezer.
When using fresh limes, roll the whole lime back and forth on a table before cutting it. This releases more flavour from it.
Don’t use too much ice when blending your frozen Margaritas. It only needs to be enough to barely float in the liquid (usually a large handful will do). Blend for only about one minute, or until you no longer hear the ice churning, leaving the mixture thick and slushy.
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