The Margarita is one of the most popular cocktails in North America—for good reason. Combining the tang of lime and the sweetness of orange liqueur with the distinctive strength of tequila, the classic Margarita strikes all of the right keys.
Some say the cocktail was invented in in Acapulco, Mexico, when a Dallas socialite combined blanco tequila with Cointreau and lime juice for her guests. Others say that the Margarita, which translates to daisy flower in Spanish, was an inevitable twist on the Daisy , a cocktail template involving spirit, citrus, orange liqueur and soda. Make one with tequila, leave out the soda, and you get a Margarita.
When choosing your tequila, quality is key. And although many people reach for premade sour mix, using fresh lime juice will result in a vastly superior drink. What is a mandatory ingredient for some is rendered optional by others, who replace the sweetener with agave syrup. In our opinion, this version is the tried-and-true recipe for the best Margarita you can make. Add tequila, orange liqueur, lime juice and agave syrup to a cocktail shaker filled with ice, and shake until well-chilled.
Strain into a rocks glass over fresh ice. Garnish with a lime wheel and kosher salt rim optional. Actively scan device characteristics for identification. Any day is a good day for a margarita. Sprinkle salt on a small plate. Lightly wet the rim of a cocktail glass or margarita glass with a damp paper towel.
Dip the moistened rim in salt to coat. Set aside. Combine tequila, orange-flavored brandy, and lime juice in a cocktail shaker. Add ice and shake until chilled. Strain into a salt-rimmed cocktail glass or a salt-rimmed, ice-filled margarita glass.
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Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 1. The ingredient list now reflects the servings specified. Another claims that it was the brainchild of Texas socialite Margaret a. Margarita Sames, who first mixed one up at a house party in Acapulco in Or it may have been named for actress Rita Hayworth, who was offered one by an admiring bartender during a theater gig in Tijuana in the s. Or it was first served up in Galveston, Texas, to singer Peggy Lee.
Her real name was Norma Egstrom. Peggy, however, is a traditional nickname for Margaret, hence margarita. According to cocktail historian David Wondrich, author of Imbibe! There were gin daisies and whiskey daisies and, eventually, inevitably, tequila daisies, the original recipe for which called for tequila, orange liqueur, lime juice, and a splash of soda. At some point, this Mexican-influenced daisy became known by its Spanish name, margarita, which means daisy in Spanish.
Nowadays, there are hundreds of permutations of margaritas. As of , the margarita was the most commonly ordered drink in the U.
Runner-up was the martini. Margaritas are now churned out in every conceivable flavor from pomegranate to strawberry, raspberry, ginger-pineapple, cucumber mint, green tea, and chocolate, variously served in glasses rimmed with salt or sugar, straight up, over ice, or frozen. The frozen margarita—basically a tequila-laced slushie—owes its existence to Fred Waring and the electric blender. The Waring blender was a popular kitchen appliance by the s, and by , new blender owners were using theirs to make strawberry daiquiris, in which rum, sugar, lime, and frozen strawberries were all pulverized into a cold, slurpy, and scrumptious alcoholic mush.
The new drinks were so popular that bartenders, armed only with blenders, were hard-pressed to keep up with the demand, so Martinez and a friend—talented tinkerers—converted a soft-serve ice-cream machine into a large-scale margarita maker.
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