Margarita cocktail in a coupe glass

Shake with ice and strain into a chilled cocktail glass. Alternatively, you can serve it over ice in a rocks glass. Sprinkle a pinch of sea salt flakes on the top.

The Margarita probably originates from Tijuana in the 1930s where it was served as a Tequila Daisy. (The Daisy is basically a Sour sweetened using a liqueur that dates back in various forms to the Victorian era.) However, strangely enough, the first written recipe for a Margarita is found in the Café Royal Cocktail Book from the Café Royal in London published in 1937. There the drink is called the Picador but it is exactly the classic Margarita recipe of tequila, Cointreau and lime or lemon juice and in the classic 2:1:1 proportions.

In agreement with Difford's Guide we find the classic 2:1:1 proportions to be a little sour. We adaped the recipe above from My Preferred Margarita by The Educated Barfly.

You need to use a good quality tequila. We use Herradura Silver but whatever brand you choose make sure it is labeled 100% agave. We also like to use Key limes, but then—we do have a Margarita tree.

Cadillac Margarita

Shake everything except the Grand Marnier with ice and strain into a chilled cocktail glass. Add the Grand Marnier float (just pour it into the glass).

The Cadillac Margarita is simply a Margarita made with the highest quality ingredients. Back in the bad old days of mixto tequila, high fructose sour mix and cheap triple sec that had some meaning. The El Torito Mexican restaurant chain, in the 1980s, marketed a premium drink made with Grand Marnier they called the Cadillac Margarita. In the 1990s Tommy's Mexican restaurant in San Francisco replaced the orange liqueur with agave syrup to create the Tommy's Margarita. In these days of quality and fresh ingredients, a Cadillac Margarita implies the use of a 100% agave reposado tequila and Grand Marnier instead of Cointreau. Again, we followed The Educated Barfly and use a Grand Marnier float. It makes for a wonderful Margarita.