Glass of Margarita, Original
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Margarita, "Original"


Mexico   -   Margarita
Serves:
Effort:
Sched:
DoAhead:  		 1
*
5 min
No		 A cocktail from Mexico, of disputed origin but now widely popular. This is a very simple recipe, and simple recipes depend on quality ingredients.

2
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1
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oz
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Tequila (1)
Triple Sec (2)
Lime Juice, fresh
Ice
-- Garnish
Lime Slice
Salt (3)
  1. Wet the rim of the glass you will be serving the Margarita in with a slice or wedge of Fresh Lime. Dip it into the dish of Salt.
  2. Put Ice Cubes in the glass.
  3. Put plenty of ICE in a cocktail shaker, add all items (except Garnish) and shake vigorously.
  4. Pour into serving glass, being careful not to wash down the salt. Serve.
NOTES:

  1. Tequila:

      This must be a White Tequila (Blanco, Plata, Silver), and it must be 100% Agave. If it doesn't say 100% Agave on the bottle, it's a Mixto with sugars added before fermentation. Mixtos make an inferior Margarita. Buy a good quality 100% Agave Tequila, and expect to pay more than 2021 US $20 for a 750ml bottle.

  2. Triple Sec:

      This is a generic term for orange peel flavored liqueurs. Quality varies, and what you use should be good enough to drink straight. Cointreau is generally considered best, and they claim it to be the original, but their origin story (1948) seems a little late in the game. Theirs is 80 Proof (40% alcohol). If you want less alcohol, there are 30 Proof versions (15% alcohol). Hiram Walker has one with decent flavor from "all natural ingredients".

  3. Salt

      The traditional plan is to make a cut in a slice or wedge of lime, and run the cut around the rim to moisten it. The rim is then touched into a plate of medium grain salt which adheres to the rim. The lime is then stuck on the rim and the Margarita poured in. An alternative is our Salt-Citrus salt (with lime zest) which requires no lime, but is probably better for straight Tequila (Plata or Reposdo (barrel aged)).

  4. Proportions:

      These vary. Making this recipe with 2-1/4 ounces Tequila, 1 ounce Triple Sec, and 3/4 ounce Lime Juice would be pretty close to the IBA (International Bartender's Association) formula, but another common formula reduces the Tequila to 2 ounces, and some to 1-1/2 ounces. If you're serving pitchers of Margaritas for a party, you may want t cut the Tequila back to the minimum.
  5. Margarita Glass

    Glass:

      The original is the "Rocks Glass", as in the photo at the top, and it is still used. It's usually about 11 ounces. The stepped diameter cocktail "Margarita Glass", shown to the left, is specified by the IBA (International Bartender's Association) and used in nearly all restaurants and most bars, at least around here. It is important in such establishments that the waitress or bartender can tell by the shape of the glass what a customer is drinking, without having to ask. There are also various wide bowled "Margarita Glasses" that do not have the smaller diameter step. The standard is about 10 ounces, but glasses up to 16 ounce are available. There is also the famous Libby's Margarita glass (12oz and 16oz) with a clear bowl and green cactus stem.

  6. Sweeteners:

      Many Margarita formulas and mixers include sweeteners. This is generally to cover for inferior ingredients. One guy who wouldn't think of drinking a sweetened Margarita does say that a sugar addicted friend is delighted if he adds a 1/2 teaspoon of rock candy syrup. Personally, I'd favor Agave Nectar, seems more appropriate.

  7. History:

      There are many claims and stories for the origin of the Margarita, and many ladies involved, but these few things cannot be denied:

  8. Comments:

      Many, many years ago, when I was dating the Apache Princess (actually half Apache and half Aztec), I offered to make her a Margarita by the original formula. Her reply was, "Oh no you don't! I know better than to drink that!"
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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