Margarita
Origin
Origin contested. The most-cited claim credits Carlos 'Danny' Herrera at Rancho La Gloria near Tijuana c. 1938; Francisco 'Pancho' Morales (Tommy's Place, Juárez, 1942) and Santos Cruz (Balinese Room, Galveston, 1948) also have documented claims. Wondrich notes the drink is structurally a Tequila Daisy ('margarita' is Spanish for daisy).
Variations
- Spicy MargaritaMuddle jalapeño slices before shaking
- Mezcal MargaritaSwap tequila for mezcal for a smoky version
- Tommy's MargaritaReplace triple sec with agave syrup
A bright, citrusy classic that balances sweet, sour, and salty.
Ingredients
- 2 oz Tequila (blanco)
- 1 oz Triple Sec
- 1 oz fresh Lime juice
- Salt for rim
Instructions
- Run a lime wedge around the rim of a rocks glass and dip in salt.
- Combine tequila, triple sec, and lime juice in a shaker with ice.
- Shake vigorously for 10–15 seconds.
- Strain into the prepared glass over fresh ice.
Tips
- Always use fresh lime juice — bottled won't compare.
- For a smoky twist, substitute mezcal for tequila.
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