The poor Margarita has taken a bit of a tumble in the classy stakes in recent years. Sometimes served more like a slushie than elegant cocktail, it's one of those drinks that can either be done very well - or not. Whether served individually or in a pitcher with friends, the Margarita is the perfect balance of sweet and sour.
The Margarita has a number of different stories relating to its origin:
- In 1938, Carlos "Danny" Herrera mixed it for dancer Marjorie King, who was allergic to most spirits but not tequila, at his restaurant Rancho La Gloria.
- Also in 1938, a bartender is said to have created the cocktail in honour of Mexican showgirl Rita de la Rosa.
- Or perhaps it was created by Don Carlos Orozco at Hussong's Cantina, for the daughter of the German ambassador Margarita Henkel when she visited in 1941.
- Finally in 1942, Francisco "Pancho" Morales claims to have created it at Tommy's Place Bar.
Whatever the real story, the first known publication of the recipe was in the December 1953 issue of Esquire magazine.
Arousing the party spirit - just try and feel glum sipping on one of these. Oversized sombrero not included.
Perfect Serve Coupette
- 50ml Tequila Blanco
- 25ml Triple Sec
- 20ml Lime Juice
- Salt for rim
- Garnish the rim of the Coupette with salt;
- Add ice to cocktail shaker;
- Add all ingredients, and shake;
- Double strain into the Coupette.
Recipe by Stephan Hinz.