Tequila
Margarita
A balanced mix of bright lime acidity, smooth blanco tequila, and orange‑sweet triple sec creates a crisp, tangy sip ready in minutes. Use a coupe for a refined feel, and rim the edge with salt to amplify the citrus edge. The recipe calls for equal parts spirit, liqueur, and juice, keeping the drink simple yet precise. Measuring with a jigger ensures consistency, so you can assemble it quickly after work and enjoy it straight away.
Ingredients
- Tequila (Blanco) 2 oz
- Liqueur (Triple Sec) 1 oz
- Juice (Lime) 1 oz
- Glass:
- Coupe
- Garnish:
- Lime Wheel
Instructions
- 1
Shake with ice
- 2
Strain into salt-rimmed glass
History
The margarita's precise origin is disputed, but records show it appeared in Mexican bars in the 1930s and 1940s, popularized among American tourists after World War II. Some accounts credit bartender Carlos ‘Danny’ Herrera in Tijuana in 1941, though no definitive proof exists.
Tasting Notes
The palate is dominated by sharp lime sourness softened by the earthy bite of blanco tequila, while triple sec adds a thin orange sweetness. It finishes clean and slightly salty from the rim, with a light, refreshing mouthfeel.
Serve it chilled as an aperitif on a warm evening, ideally on a patio or at a casual gathering.
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