Margarita

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

  • 1½ oz reposado tequila
  • 1 oz Grand Marnier
  • 3/4 oz fresh squeezed lime juice
  • 1/4 oz simple syrup

The Cadillac Margarita is simply a Margarita made with the highest quality ingredients. It uses a premium, reposado, tequila and prefers the cognac-based Grand Marnier over the more common Cointreau triple sec. Grand Marnier is not as sweet as Cointreau so you may need to add a little simple syrup or agave syrup to balance the drink.