Margarita
Tequila Daisy
材料
- Tequila 1 1/2 oz
- Triple sec 1/2 oz
- Lime juice 1 oz
- Salt Rim
手順
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.
マルガリータはテキーラ、トリプルセック、フレッシュライムジュースを塩リムのグラスに入れた典型的なメキシコのシトラスカクテル、IBAコンテンポラリークラシックです。アメリカで最も売れているカクテルであり世界で最も認知された飲み物の一つで、甘さ、酸っぱさ、塩気の明るいバランスで有名です。ストレートアップまたはオンザロックで提供され、ビーチバーとファインダイニングの両方で同様に合います。
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.
使用テクニック
バリエーション
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