The Ultimate Margarita
"Basically, this is the concoction that created the Americanos' taste for tequila in the 1960's. Before this, tequila (which is technically a brandy) was best known in Central America and Mexico. Tax records in the Mexican town of Tequila note that 3 barrels of "mezcal wine" had been shipped to Texas in 1873, and American troop in pursuit of Pancho Villa had brought some back in 1916. Still, folks north of the border had not quite taken to the taste of tequila. Even when there was a shortage of gin during World War II, the gringo interest in tequila proved to be nothing more than a flirtation.
Then California college students discovered the Margarita, and the rest (as they say) is history. As for the creation of the drink itself, several bars and bartenders have staked a claim. The Caliente Racetrack in Tijuana boasts of its origin around 1930, as does Bertita's bar in Tasca, Mexico. Later claims have been insisted upon not only by the Garci Crespo Hotel in Puebla, Mexico, around 1936 (where the bartender says he named the drink for his girlfriend), but also by a couple from San Antonio, Texas, who spent many an hour wasting away during the 1950's at the bar of the Flamingo Hotel in Acapulco, where they owned a home. (Her name, of course, was Margarita.) And not to be denied a piece of the legend is an LA restaurant called The Tale of the Cock, where they claim to have created this recipe first during the Eisenhower Administration.
But the most documented story comes from Danny Herrera, who owned Rancho La Gloria between Rosarito Beach and Tijuana. In the late 1940's, a showgirl named Marjorie King stopped there often, and she had a drinking "problem" of sorts: she was allergic to every form of booze except tequila, which she needed mixed. Among the many tequila experiments that Danny Herrera tried was a concoction consisting of 3 parts white tequila, 2 parts Cointreau, and 1 part fresh lemon juice. These he shook together in a container of shaved ice, then served up in a short stemmed glass rimmed with lemon juice and salt. This she liked, and so he gave the drink the Spanish name for Marjorie: Margarita."
- Recipe:
1 1/2 oz. Cuervo Gold Tequila
3/4 oz. Cointreau
Splash of Sour Mix
Fresh sqeezed lime juice
Lime wedge
Lime wheel
Preparation:
Prepare salted rim glass (see below) before mixing cocktail. Pour ingredients into mixing glass over ice. Shake vigorously for several seconds - you should have a frothy mix when complete. Pour with ice (on the rocks) into salted rim glass or strain and serve (straight up) in salted rim glass.
Presentation:
Moisten rim of tall stemmed glass. The best way to do this is to wet a sponge and push the rim of the glass onto the surface of the sponge. Dip rim of glass into a pile of Kosher salt. You should have a thick line of salt on the rim. Your mixture should be filled up to right below the salted rim. Sqeeze lime wedge into drink and throw rind away. Garnish with lime wheel.
Variations:
Add more sweet-n-sour mix and blend with ice for a Frozen Margarita. Pour into tall, stemmed, salt rimmed glass. Garnish with lime wheel and insert milk straw.
Add completed Frozen Margarita to Frozen Strawberry Dacquiri for a Frozen Strawberry Margarita. Note: For the ultimate presentation of FSM alternate pouring Frozen Strawberry Dacquiri then Frozen Margarita into tall stemmed sugar rimmed glass giving you a layered or swirled appearance. Garnish with large strawberry, lime wheel, and insert milk straw.
Cheers!
