ABOUT MISSION: MARGARITA

Here at Mission: Margarita, Margaritas are our passion and we are on a mission. That mission... find the best Margaritas anywhere. We're hoping you can help. Have a great Margarita that you love? Share your review or recipe with us!

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The History of the Margarita

The Margarita is the most common tequila-based cocktail, made with tequila mixed with triple sec and lime or lemon juice, often served with salt on the glass rim.

Common ratios for a margarita are:

• 2:1:1 = (50% tequila, 25% Triple Sec, 25% fresh lime or lemon juice)
• 3:2:1 = (50% tequila, 33% Triple Sec, 17% fresh lime or lemon juice)
• 3:1:1 = (60% tequila, 20% Triple Sec, 20% fresh lime or lemon juice)
• 1:1:1 = (33% tequila, 33% Triple Sec, 33% fresh lime or lemon juice)

although the IBA (IBA Official list of Cocktails) standard is

• 7:4:3 = (50% tequila, 29% Triple Sec, 21% fresh lime or lemon juice)

The drink is usually served shaken with ice, on the rocks, or blended with ice (the "frozen margarita"). All three methods are frequently served with salt on the rim of the glass. While the most common margaritas contain tequila, orange liqueur, lime or lemon juice, and sometimes an additional sweetener, such as simple syrup, many variations are becoming more and more common. Bottled lime juice (which contains sugar) is another method used to add sweetness

There are many stories about who invented the Margarita and why. The following four are perhaps the most commonly repeated tales of the creator of the Margarita cocktail:

Danny Negrete, 1936

According to Salvador Negrete, the son of Daniel Negrete, the family story goes that Daniel opened a bar at the Garci Crispo hotel with his brother, David. The day before David's marriage, Daniel presented the Margarita as a wedding present to Margarita, his sister-in-law.

It was a combination of one-third Triple Sec, one-third tequila and one-third squeezed Mexican lime juice. The drink was not blended and was served with hand-crushed ice.

Francisco "Pancho" Morales, 4th of July, 1942

A bartender, Pancho Morales invented the Margarita on July 4, 1942, at a Juárez, Mexico bar named Tommy's Place. Supposedly, a woman requested a Magnolia (brandy, Cointreau, and an egg yolk topped with Champagne). Morales was a little fuzzy on the recipe; he improvised and his ersatz creation was a big hit.

Carlos "Danny" Herrera, 1938

Carlos "Danny" Herrera mixed a jigger of white tequila with lemon juice and Triple Sec, creating a smooth and salty concoction he named "Margarita", in October/November of 1938.

The bar was Rancho La Gloria, midway on the old road that connected Tijuana with Rosarito Beach. A showgirl and sometime actress who called herself Marjorie King/Rita De La Rosa (she regularly played piano in and around San Diego at the Del Cornado Hotel and Del Mar, just to name a few) was one of the customers. She was allergic to all hard liquor, except for tequila, but she didn't like to drink it straight or even with a lemon and salt.

Mr. Herrera started experimenting and came up with a concoction that was three parts white tequila, two parts Cointreau and one part fresh lemon juice. He added shaved ice and blended the mixture with a hand shaker. This is the most provable, and well known account, through research, and traceable extended family members (Daughter Jeanie Mackay, Eugene Oregon, and son Townsend King Jr.of Ramona Calif.)

Margaret Sames, December 1948

Sames, who created the drink at her Acapulco bar, gave the reason of being "close with a lot of famous hotel and restaurant people" in introducing the Margarita.

Sames used one part Cointreau, two parts tequila and one part lime juice for her Margarita. Knowing that most people drank tequila preceded by a lick of salt, she chose to garnish her cocktail with a rim of coarse salt.

Sames moved to El Paso, TX in 1958 where she was well known for her lavish parties. In 1982 she appeared on NBC's Today show demonstrating the proper way to make a Margarita.

Find more info on the history of the Margarita here.

Atmosphere:

Part of the experience is in your surroundings, so do your best. Ideally, you should be on a beach in the tropics or on the Gulf of Mexico, though any beach works, or no beach, if you're not near one. Now, clothing. Sandals, and boardshorts (a surfing bathing suit) for guys, and cutoff jean shorts and light button-down shirts or bikini tops for girls. Parkas and sweaters, however can also be pulled-off (weather depending). Music is key. We highly recommend almost anything by Jimmy Buffet (who made "Margaritaville" famous). Get the music going -- its time to mix.

Frozen or "On the Rocks":

The drink is usually served shaken with ice, on the rocks, or blended with ice (the "frozen Margarita"). All three methods are frequently served with salt on the rim of the glass.

Salt or No Salt:

Here at Mission: Margarita, we believe that the ultimate in taste and flavor is the Margarita, on the rocks, with salt. The smell, taste and color, combined with the texture of the salt and the "splink" of the ice in the glass makes the Margarita a perfect treat for all five senses. Ultimately, it's up to you to decide.

Mixing the Magic Stuff:

Common ratios for a Margarita are:

• 2:1:1 = (50% tequila, 25% Triple Sec, 25% fresh lime or lemon juice)
• 3:2:1 = (50% tequila, 33% Triple Sec, 17% fresh lime or lemon juice)
• 3:1:1 = (60% tequila, 20% Triple Sec, 20% fresh lime or lemon juice)
• 1:1:1 = (33% tequila, 33% Triple Sec, 33% fresh lime or lemon juice)

although the IBA (IBA Official list of Cocktails) standard is

• 7:4:3 = (50% tequila, 29% Triple Sec, 21% fresh lime or lemon juice

Some bartenders also add a small amount of water, which tends to smooth out the flavor of the three main ingredients.

Since some bartenders and Margarita experts consider froth a good thing in Margaritas, some people will add egg whites to a blended (but non-frozen) Margarita in order to add more frothiness. It's up to you whether you like your Margarita frothy or not, but it is one of our rating questions.

Some Garnishing Ideas:

Some people like to salt the rims of their glasses, some people do not. To do this; BEFORE you pour the drink, rub the rim of the glass with the pulpy side of a lime wedge, then dip the rim into a saucer filled with COARSE salt. Do not use table salt. There are some "Margarita" salts out there, if you feel fancy. We usually use Kosher salt or sea salt.

• A wedge of lime on the rim sure looks nice. Very convenient place to put it if you have just salted the rim with it.
• A little paper umbrella also looks pleasant, if you don't mind buying them.
• Another idea would be to light it on fire, don't worry, it will burn. This is a little dangerous, and it also burns the alcohol out of the drink, which is good for some people, and bad for others, you can be the judge. It will light by simply holding a match close to the surface, don't actually put the match in the drink.

A Few Side Notes:

• Drink Margaritas in moderation. They have quite a high alcohol content, and will get you get a nice buzz rather quickly. Never drink these if you plan to drive.
• Don't drink them too fast. Sip. Enjoy. Drink in moderation and enjoy every drop.
• Serving Margaritas with Mexican food is quite nice. Nice spicy tacos or enchiladas are highly recommended.
• Only serve Margaritas in a real glass container (as opposed to plastic), the condensation will freeze to the outside of the glass. It's an unbelievably cool effect.

Raise one to us, and we'll raise one to you. Cheers!