Margarita
Tequila, orange liqueur and fresh lime, shaken hard and poured over ice. Three ingredients and no bottled mix.
Shaken · Coupe · Medium · about 3 minutes · about 24% ABV
Ingredients
- 50 ml Tequila (blanco)
- 20 ml Triple sec / Cointreau
- 25 ml Fresh lime juice
- Lime wheel (garnish)
Method
- Salt the rim
- Chill the glass
- Pour 50 ml tequila (blanco) into the shaker
- Pour 20 ml Triple sec / Cointreau into the shaker
- Add 25 ml fresh lime juice
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Salt only half the rim so every sip can go either way.
About the Margarita
Many people claim the Margarita, including Carlos "Danny" Herrera in Tijuana around 1938 and the socialite Margaret Sames in Acapulco in 1948. Most historians think it grew out of an older drink, the Tequila Daisy. "Margarita" is Spanish for daisy. It is now one of the most popular cocktails in the world.
The daisy family. The daisy is a sour sweetened with an orange liqueur or another cordial instead of plain sugar. Daisies appear in American bar books from the 1870s. The Sidecar, the White Lady and the Margarita (Spanish for "daisy") all belong to this family, which is why their recipes look so alike.
Margarita FAQ
What's in a Margarita?
50 ml tequila (blanco), 20 ml triple sec / cointreau, 25 ml fresh lime juice, garnished with lime wheel.
How strong is a Margarita?
About 24% ABV once mixed with ice, which is 2.2 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Margarita?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Margarita in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
