Happy National Margarita Day, February 22, 2024!
History, Tequila Choices, with Basic and Variation Recipes
Everyone wants to claim the invention of the Margarita, the Martini, the Cosmopolitan, even the Gin & Tonic. Regions, cities, and bartenders battle over who really invented the most “Classic Cocktails.” Mixologists fight for the honor of the discovery. Cocktail historians disagree on the murky origins claimed in most cases. See my previous newsletters, “10 Classic Cocktails and Their Murky Origins Part I and “Part II: Making the Cocktails.” These newsletters dive into the 300 years of cocktail history and talk about famous bars I have visited like the King Cole Bar in New York City; Dukes Bar, London, England; Harry’s American Bar, Venice, Italy; and Tommy’s Mexican Restaurant, San Francisco. I received my CSS Certified Spirits Specialist designation in 2016. Since that time, I have formulated what I consider a list of the historic classic cocktails and some of my favorite bars that mix them.
Let’s dive into the controversial origins of the Margarita, select a Tequila, and discover some new recipe twists on this classic cocktail.
The History of the Margarita
The American Revolution introduced a turning point in the evolution of the cocktail. As you may recall, due to the exorbitant taxes on alcohol imposed by the British Empire, the American colonists decided to make their own spirits or get them from Mexico. The Margarita was more of a 20th Century invention, however. Who invented the Margarita? Was it Carlos Herrea, owner of Tijuana restaurant, Rancho La Gloria, in 1938? Or was it wealthy Dallas socialite Margarita Sames who claimed she whipped up the drink for her friends at her Acapulco vacation home in 1948? Among her well-connected guest was Tommy Hilton, who eventually added the drink to the bar menu at his hotel chain. Or was it Danny Negrete in the Garci Crespo Hotel, Puebla, where starlet Margarita Cansino (Rita Hayworth) would often perform in the 1940’s and enjoyed the drink at that bar? According to Jose Cuervo, the cocktail was invented in 1938 by a bartender in honor of a Mexican showgirl Rita de la Rosa, Ensenada, Baja, California. Everyone wants to claim the Margarita.
The Margarita (Spanish word for “daisy”- a family of drinks that dates back to the Victorian era.) was popular during Prohibition and definitely influenced the name of the cocktail. The Margarita really took off in the 1970’s. Margarita Madness was embraced quickly in the border states of Texas, New Mexico, and California along with TexMex cuisine.
In contrast to the fuzzy genesis of the Margarita cocktail, we do know that Mariano Martinez, a Dallas restaurateur, invented the Frozen Margarita Machine cranking out as many as 200 blended margaritas per night with his TexMex cuisine. The machine is displayed now in the Smithsonian’s National Museum of American History and has been considered one of its “Top 10 American inventions.”
Tommy’s Mexican Restaurant in San Francisco, was voted the “World’s Best Tequila Bar,” and I can swear I had my best Margarita there. Julio Bermejo, Tommy’s son is officially recognized by the CNIT – National Chamber for the Tequila Industry and the Tequila Ambassador for North America. See the Tommy Margarita recipe below.
What Tequila Makes the Best Margarita?
“The Best Tequilas for Making Margaritas, According to Spirits Experts,” Rolling Stone Magazine, July 2023, it has been a long-held belief that…”
“…margaritas are best crafted with silver, a.k.a. blanco tequila. True, the clear-hued liquid is top-notch for mixed drinks with its typical subtle sweet flavor profile. However, there’s fun in experimenting with the distinct nuances tequila has to offer to the classic Margarita and its tasty riffs” – Rolling Stone Magazine
Other tequilas to consider: Reposado is a “barrel-rested” tequila that can add notes of caramel, vanilla, and a touch of spice. Añejo Tequila is aged for one to three years in an oak barrel, so its flavors are similar to bourbon, like vanilla and brown sugar.
How to Make a Margarita
Basic Margarita
Ingredients: 1.5 oz. (45 ml) Blanco tequila 1 oz., (30 ml) Cointreau, .75 oz. (22ml) fresh lime juice. Garnishes: Lime wedge and sea salt rim.
Recommended Spirits: Patrón Reposado.
Instructions: For the salt rim, pour a few TBSPs of sea salt in a shallow saucer. Rub the rim of a rocks glass with a lime wedge and dip the glass into the salt. Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously for 15-20 seconds. Strain into the rocks glass filled with fresh ice. Garnish with a lime wedge.
Tommy’s Margarita, San Francisco, CA
Ingredients: 2 oz. (60 ml) Blanco Tequila, 1 oz. (30 ml) fresh lime juice, .5 oz (15 ml) light agave nectar, lime wedge, to garnish.
Instructions: Combine all ingredients in a cocktail shaker filled with ice and shake vigorously for 15-20 seconds, or until frosted on the outside. Strain into a rocks glass filled with fresh ice, Garnish with lime wedge.
The Inferno Margarita and Other Margarita Variations
The Frozen Margarita- Use the basic recipe and a blender with ice.
The Strawberry Margarita – Use strawberry purée or muddle a few berries into the recipe.
Kamikaze - 1970’s: is a mini vodka Margarita: 1 oz (30ml) vodka, .5 oz. (15ml) Triple Sec .5 oz. (15 ml) lime juice.
Pomegranate Margarita – Use basic recipe and add 1 oz. of pomegranate Grenadine syrup.
The Inferno Margarita – Use basic recipe with some muddled jalapeños, and float extra on top.
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