The Margarita, like so many drinks in the cocktail canon, comes with a fuzzy origin story. Was it first dreamed up by a Tijuana bartender in the late-1930s? Or did a Texas socialite invent it 10 years later at her Acapulco villa?
Short answer: It doesn’t matter. What matters is that someone, somewhere summoned the sacred mixture of tequila, lime, orange liqueur and sugar and gifted it to the world. Our love affair with the Margarita has endured for more than 70 years, even as we’ve often saddled it with our most dubious creative impulses. Chocolate Margarita, anyone?
Over the years, one thing has remained true: The best Margaritas are always the simplest, made with fresh ingredients and quality spirits. That means no premade or presweetened mixes. No one has yet to package one that tastes as good as the juice from a newly squeezed lime. That also means using only 100 percent agave tequila.
Our Margarita recipe starts there, then adds an equal-parts sweetener of orange liqueur and agave syrup. The result is a timeless blend of sweet, sour and earthy flavors. Subtle, elegant, boozy and bold—the perfect cocktail, really. It’s easy to see why someone would want to claim it as their own.
- 3/4 oz Fresh squeezed lime juice
- 1 oz Cointreau, triple sec or another orange liqueur
- 1 1/2 oz Blanco tequila
- Kosher salt (optional)
- Garnish: Lime wheel
Add the ingredients to a shaker filled with ice and shake.
Strain into a chilled cocktail glass or rocks glass filled with fresh ice.
Garnish with a lime wheel.
For a slightly sweeter drink, add a dash of agave syrup (one part water, two parts agave nectar) before shaking.