The Margarita

METHOD

Rim margarita glass with salt or (Dry Mix)

Add all ingredients into a shaker with ice. Shake and strain into a chilled cocktail glass

Garnish with line Wheel

DRY MIX

Teaspoon Salt

Teaspoon Ground Deydrated Lime

Teaspoon ground Deydrated Chill

Mix all together

THE MARGARITA HISTORY (AS PER WIKIPEDIA)_

The history of the margarita is one of folklore due to its numerous origin stories.According to cocktail historian David Wondrich, the margarita is related to the brandy daisy (margarita is Spanish for “daisy”), remade with tequila instead of brandy. (Daisies are a family of cocktails that include a base spirit, Liqueur, and citrus. A sidecar and gin daisy are other related drinks.) There is an account from 1936 of Iowa newspaper editor James Graham finding such a cocktail in Tijuana, years before any of the other margarita “creation myths”.^[3]

1937 Cafe Royal Cocktail Book contains a recipe for a Picador using the same concentrations of tequila, triple sec and lime juice as a margarita.^[4] One of the earliest stories is of the margarita being invented in 1938 by Carlos “Danny” Herrera at his restaurant Rancho La Gloria, halfway between Tijuana and Rosarito, Baja California, created for customer and former Ziegfeld dancer Marjorie King, who was allergic to many spirits, but not to tequila.^[5][6][2] This story was related by Herrera and also by bartender Albert Hernandez, acknowledged for popularizing a margarita in San Diego after 1947, at the La Plaza restaurant in La Jolla.^[7] The story was debunked in 1992 by the San Diego Reader.^[1]

According to Jose Cuervo, the cocktail was invented in 1938 by a bartender in honor of Mexican showgirl Rita de la Rosa.^[8]

Hussong’s Cantina also claims to have been the site of the margarita’s creation in Ensenada, Baja California, in 1941.^[9][10] Bartender Don Carlos Orozco reputedly named a new drink after Mexican-German patron Margarita Henkel Cesena, a frequent customer to the cantina.^[1] Cesena was a ranch operator by trade, and it is disputed whether she was the daughter of a German ambassador as the story claims.^[11][12] Hussong’s, however, has enjoyed widespread popularity as the home of the original margarita.^[13][14]

There are also claims that the margarita was first mixed in Juárez, Chihuahua at Tommy’s Place Bar on July 4, 1942 by Francisco “Pancho” Morales. Morales later left bartending in Mexico to become a US citizen, where he worked as a milkman for 25 years. Mexico’s official news agency Notimex and many experts have said Morales has the strongest claim to having invented the margarita.^[15]

Others say the inventor was Dallas socialite Margarita Sames, when she concocted the drink for her guests at her Acapulco, Guerrero vacation home in 1948. Tommy Hilton reportedly attended, bringing the drink back to the Hilton chain of hotels. However, Jose Cuervo was already running ad campaigns for the margarita three years earlier, in 1945, with the slogan, “Margarita: It’s more than a girl’s name.”^[16]

Another common origin tale begins the cocktail’s history at the legendary Balinese Room in Galveston, Texas where, in 1948, head bartender Santos Cruz created the margarita for singer Peggy (Margaret) Lee. He supposedly named it after the Spanish version of her name, Margarita.^[17]

The first known publication of a margarita recipe was in the December 1953 issue of Esquire, with a recipe calling for an ounce of tequila, a dash of triple sec and the juice of half a lime or lemon. A recipe for a tequila-based cocktail first appeared in the 1930 book My New Cocktail Book by G. F. Steele. Without noting a specific recipe or inventor, a drink called the Tequila Daisy was mentioned in the Syracuse Herald as early as 1936. Margarita is Spanish for Daisy, which is a nickname for Margaret.^[18]

A later, certainly false, story is that the margarita was invented in October 1961, at a party in Houston, Texas, by party goer Robert James “Rusty” Thomson while acting as bartender. He concocted a mixture of equal parts tequila, Controy orange liqueur, lime, and crushed ice in a salt-rimmed glass.^[19][20][21] However, Thomson’s recipe was made with Damiana Liqueur, not Cointreau orange liqueur. It is said that the idea was an experiment after running out of rum while making frozen daiquiris