The holiday season is officially here… which means it is already getting cold in New York City. So, we thought we’d warm things up with the a drink that reminds us of tropical islands and warmer weather. This week’s drink is the margarita.
While the origins are again unknown, most stories cite its beginnings in either Texas or Mexico in the 1940s, which makes sense since the drink’s prime ingredient, tequila, comes from Mexico. Most bar books didn’t even mention tequila until the 1960s, according to Esquire Magazine’s Resident Cocktail Historian, and the Margarita’s official published account wasn’t until the 70s.
There are many different ways to make a margarita, but it is essentially tequila, lime juice, and a sweetener like triple sec. Our official recipe is as follows:
1 oz Tequila
½ oz Triple Sec
2 oz sweet/sour
Salt rim of glass
shake
Garnish with lime wedge
These can be blended or served on ice. Many bartenders substitute the triple sec and sweet/sour with Cointreau. A couple other variations are as follows:
1 oz Tequila
½ oz Blue Curacao,
2 oz sweet/sour
Salt rim of glass
Garnish with lime wedge
1 oz tequila
1 oz Apple Schnapps
1 1/2 oz apple juice
2 oz sweet and sour mix
Coat the outside rim of the glass with cinnamon sugar
Shake with ice and strain into a stemmed glass
1 oz 1800 Tequila
½ oz Cointreau
½ oz Grand Marnier
Fill with sweet/sour, salt rim
shake
Garnish with lime wedge
1½ oz Tequila
½ oz Triple Sec
1 oz sour mix
1 oz strawberry juice
Sugar rim of glass
Garnish with lime wedge
Thanks Mark H. Anbinder for the pic