Margarita
Tequila Daisy
Ingredientes
- Tequila 1 1/2 oz
- Triple sec 1/2 oz
- Lime juice 1 oz
- Salt Rim
Instrucciones
Rub the rim of the glass with the lime slice to make the salt stick to it. Take care to moisten only the outer rim and sprinkle the salt on it. The salt should present to the lips of the imbiber and never mix into the cocktail. Shake the other ingredients with ice, then carefully pour into the glass.
La Margarita es un Clásico Contemporáneo de la IBA que combina tequila, triple sec y jugo fresco de lima en el arquetípico cóctel mexicano de cítricos, servido en una copa con borde de sal. Es el cóctel más vendido en los Estados Unidos y una de las bebidas más reconocidas del mundo, celebrada por su brillante equilibrio entre elementos dulces, ácidos y salados. Se sirve directo o con hielo, es igual de apropiado en bares de playa y restaurantes de alta cocina.
History & Origins
The Margarita's origin is disputed with numerous competing claims dating from the 1930s to the 1950s, with stories involving socialite Margarita Sames, bartender Carlos Danny Herrera in Tijuana, and others. The IBA recognizes it as a Contemporary Classic, and its name is the Spanish word for daisy — placing it in the sour family of drinks. It became a staple of American Mexican-themed restaurant culture from the 1960s onward.
Tasting Notes
Aroma: Fresh lime and tequila agave notes with a saline mineral edge from the salt rim. Palate: Tart and citrus-forward with balanced orange sweetness from the triple sec and clean tequila agave character. Finish: Bright, sour-sweet, and refreshing with a lingering salt-lime combination.
Pro Tip
Moisten only the outer rim of the glass with lime for the salt — never the inside — so the imbiber can choose how much salt reaches their lips.
Técnicas utilizadas
Variaciones
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