You haven’t had a margarita until you’ve had a Margarita.

Lot’s of cocktails have lost their heritage over the years as they’ve been commercialized. Probably none more than the Margarita, and that’s a shame.

A Margarita is NOT crushed ice, tequila and some green bottled syrup and it certainly does not come in a bucket that just requires some tequila and several hours in a freezer.

Go with the real deal. Use a finer tequila like Cabo Wabo (A Tiki Bar Is Open favorite) and use authentic ingredients. Cheap tequila is NASTY and cheap mixes are meant to disguise this. Don’t go there.
History

Because the Margarita is such a cool cocktail, there’s a ton of stories that have cropped up to describe it’s origin. They all seem to span about a decade and date back to the mid 1930s. All take place in bars in Mexico and revolve around a female named Marguerite, Marjorie or Margarita and a man creating the concoction in her honor or to claim her love.


You get the idea, so the rest doesn’t really matter and we’ll leave solving the mystery of the true Margarita origin to someone else since the basic story and the taste of a good Margarita are all you really need to know to truly appreciate this cocktail.


Ingredients – The Real Deal:

2 oz. Cabo Wabo Reposado Tequila
2 oz. Lime Juice, freshly squeezed
1 oz. Triple Sec
Combine the ingredients in a shaker half filled with ice. Shake well. Strain into salt-rimmed martini glass.


A great variation – The Red Rocker:

1-1/2 oz. Cabo Wabo Reposado Tequila
1/2 oz. Amaretto
3 oz. Cranberry Juice
Splash Lime Juice
Shake in a shaker half filled with ice. Strain into a chilled martini glass.


The One Acceptable Shortcut:

3 oz. Cabo Wabo Reposado Tequila
2 oz. Stirrings Margarita Mix (The one acceptable mix we’ve found… based on ALOT of experimentation)
Combine the ingredients in a shaker half filled with ice. Shake well. Strain into salt-rimmed martini glass.