Margarita

The Margarita is not only the most popular Tequila-based cocktail but one of the world’s most popular cocktails in the world, period. An easy, crowd-pleasing cocktail that works well for Cinco De mayo, backyard bashes and Taco Tuesdays.

Served in its signature bowl-like glass with a salted rim, whenever you’re sipping this cocktail, you’ll be reminded that it’s always sunny somewhere.

A popular choice at restaurants and bars everywhere across the globe, it is a versatile cocktail, perfect to enjoy while eating tacos or sipped slowly during elegant late-night soirées.

A perky cocktail that’s salty and sour and is a little like a zesty lemonade. The orangey sweetness of the triple Sec balances the tangy lime sourness, adding a subtle sweetness to the drink. You’ll catch the aromas of tequila, but they’re nicely masked in the overall taste. The combination of tangy citrus, a hint of sweetness, and the underlying warmth of tequila makes for a very satisfying sip.

There’s almost as many stories about the origin of the drink as there are brands selling Tequila – most of which end up in Margaritas.

Nobody really knows who invented the Margarita but most of the stories have Mexico as its land of origin and many of the stories involve a beautiful woman. First, there’s one story about a Mexican restaurateur and a gorgeous showgirl. Then there’s one about a Texan socialite with the same name who threw famous house parties with this concoction. Another tells the story of an admiring Barman offering his “new” concoction to a famous actress in Tijuana during the 1940s. 

However, one thing we can be fairly certain about is that the modern Margarita evolved from a cocktail called the Daisy. Originally the Daisy was made with Gin, Vodka or Rum. While you’re here, don’t miss our recipe for a Gin Daisy. 

As is to be expected with popular cocktails, variations on the original recipe started popping up around the world. Eventually, the “Mexican-style” Tequila Daisy, which used Triple Sec instead of Grenadine became known by its Spanish name, Margarita, a word that directly translates to Daisy.

Half Rim
Some bartenders like to do a “half rim”. To do this, you rub the Lime across half of the rim and a bit further down along the glass than you’d normally do. Cover the wet area with salt and you’ve got yourself a half rim. 

Not only does this make your drink look a bit cooler, but it also allows the guest to choose exactly how much salt they want with any given sip!

• Bubble Margarita
  Imagine a traditional Margarita but with the addition of champagne and garnished with a lemon wedge. Oh yes, it’s as bubblicious as you think! Discover our recipe for a Bubble Margarita.
• Mango Vodka Margarita
  If you really want to mix things up, try swapping tequila for vodka. Firstly, the smoothness of vodka allows the lime juice and triple sec to really stand out on their own. But for this recipe, not just any vodka will do – no, no, this one calls for Absolut Mango.

  Together with the addition of mango purée, the classic cocktail is transformed into a mango-focused, tropical delight while retaining the citrus notes. 

• Tommy’s Margarita
  A “modern” variation on the classic Margarita where triple sec is substituted for agave syrup. Further setting it apart from the original, it’s served on cubed ice in a rocks glass without a salt rim.

  The recipe originated from San Francisco during the late 1980s and it got a massive revival amongst the global craft cocktail community in the 2000’s. Here’s our recipe for Tommy’s Margarita.

The Margarita Glass
When serving this cocktail, not any glassware will do. Nope, you’ve got to use a Margarita Glass. This glass is like a stylish, oversized Champagne Coupe with a bowl shape, wide rim and long stem. This glass’ rim is perfect for salting while its long stem prevents your hand from warming up the glass and its contents.

Lime Wheel
After you’ve poured the liquid into the glass, garnish with a single Lime Wheel placed on the rim of your glass.