Margarita

A classic Margarita is made with tequila (traditionally blanco or reposado), fresh lime juice, and triple sec or Cointreau (orange liqueur), served in a glass with a salted rim. The standard ratio is 2:1:1 tequila to lime juice to triple sec, though many bartenders use a slightly larger proportion of lime juice for balance. Fresh-squeezed lime juice is essential to a quality Margarita — bottled citrus significantly diminishes the drink.

The Margarita's origin is disputed, with multiple competing claims tracing it to Mexico in the 1930s and 1940s. Prominent stories attribute it to a Tijuana socialite named Margarita Sames who made it for guests in 1948, to Dallas socialite Tommy Hilton's 1948 creation, and to a Ensenada bartender named Danny Herrera who made it for actress Marjorie King around 1938. What is historically clear is that the drink emerged in Mexico in the mid-20th century as tequila's popularity grew north of the border.

A classic Margarita has an ABV of approximately 18–22% depending on the tequila proof and the proportions of lime juice and triple sec used. Common variations include the Frozen Margarita (blended with ice for a slushy consistency), the Tommy's Margarita (which replaces triple sec with agave syrup for a purer tequila expression), and fruit variations such as Strawberry, Mango, and Spicy Margarita. The Cadillac Margarita uses Grand Marnier instead of triple sec for premium richness.