Ahh, the margarita. It’s a timeless cocktail that consists of tequila (the alcoholic base), lemon/lime juice (the sour ingredient), and triple sec (the sweet ingredient). The beverage is then served on the rocks, blended with ice, or straight up.
This perfect union is based on the concept of the Golden Ratio, which lets you mix dozens of cocktails without the need to memorize them to the letter.
The drink has a number of possible origins, including the following:
- It was invented by Carlos “Danny” Herrera in 1938 at his restaurant in Mexico. The drink was made for a customer who was allergic to various types of alcohol except for tequila.
- Don Carlos Orozco, a bartender, created the margarita in October 1941 at Hussong’s Cantina in Mexico. Margarita Henkel, daughter of a German ambassador, visited Orozco and he offered her one of his cocktail creations. Since she was the first to try the drink, Orozco named it after her.
- The cocktail was said to be first mixed in Juárez, Mexico at Tommy’s Place Bar on July 4, 1942, by Francisco Morales. He later immigrated to the U.S. and worked as a milkman for 25 years. Mexico’s official news agency Notimex said Morales has the strongest claim to inventing the margarita.
Notice that we’re referring to making a “classic” margarita today. That’s because there have been so many versions through the years. Here are a few examples:
- Add lime sherbet, garnish with a cherry, and you get a lime sherbet margarita.
- Replace the lemon/lime with passion fruit juice, throw in some mango and passionfruit slices, corn syrup, and agave syrup, and garnish with a strawberry. The result: passionfruit mango margarita.
- Instead of triple sec, use agave syrup. Add fresh grapefruit juice, muddled blackberries, and fizzy water. You get a blackberry grapefruit margarita.
But before you can try out these variants, you need to know how to make a classic margarita. Here’s what you’ll need: