Margarita - The Tequila Daisy

Long the staple of Mexican restaurants, the Margarita has become synonymous with Mexican food and culture. However, as with many things in our modern culture, this may have more to do with clever marketing than any actual history.

While the origins of the Margarita disputed (including which side of the border it originated), it seems that its origins can be traced to another cocktail called the Daisy.  Popular in the late 19th century, the Daisy consists of mixture of brandy, fresh citrus juice and a fruit liqueur. The prohibition of alcohol in the United States during the early 20th century caused people to seek alcohol over the boarder and led to the introduction of tequila into the American palates and cocktail glasses. Eventually, tequila replaced brandy in the Daisy cocktail and the Margarita was born (Margarita is the Spanish word for
Daisy).

While modern margaritas can come in all sizes and colors, the official recipe according to the International Bartenders Association (IBA) should consist of a ratio of 10:4:3 or 100% agave tequila, Cointreau, and lime juice, shaken and strained into a chilled, salt-rimmed
cocktail glass.  The Margarita can also be served on the rocks or straight up, however we recommend shaking cocktails with fruit juices to get proper emulsion.  Feel free to give it a shot yourself.

And if you should prefer to drink the frozen slush that is also called a "Margarita", that's fine too, no judgment.  :-)