Speakeasy: How to Order a Margarita Like a Grown Up

Welcome back to Speakeasy, where we take a deep dive into a classic drink and give you the history and origins of a drink, the spirits involved, and how to ask for a drink like a pro. Last time we took a sip of the classic Manhattan, today, we’re all about the margarita.

The History of the Margarita

Oh, the margarita. So beloved. So misunderstood. So … confusing. There are a handful of margarita histories out there, none of which exactly make sense to us. Why? Because timetables are fuzzy and because Mexico has never really had a strong cocktail culture. But here we go

Option one: Restaurateur Carlos “Danny” Herrera created the cocktail for an actress (maybe showgirl) named Marjorie King. It seems King was allergic to every spirit except tequila (suspect) and Herrera being the good host he was, mixed up her up a cocktail she could stomach. He then named it after her, sort of.

Option two: In 1948 Texas socialite Margaret Sames created the cocktail for one of her swinging parties at her Acapulco vacation home. In attendance was a Hilton heir who took it back to the Hilton Hotel chain and put it on the menu. This one is even more unlikely because by this point Jose Cuervo has been running ads for a margarita cocktail for three years. So.

Option three: the margarita is actually a drink called the daisy that was most popular in the 1930s. That cocktail was a mix of gin or bourbon, curacao, and citrus. During this time a cocktail named the Tequila Daisy was circulating and perhaps the margarita and the daisy morphed into what we have today.

Regardless, the first mention of the “margarita” appears in an issue of Esquire in the 1950s: tequila, triple sec, and the juice of half a lime or lemon. [pagebreak]

What’s in a margarita?

You’ll find a few different versions of a margarita recipe in terms of proportions. The standard seems to be 2-1-1, tequila, Cointreau or triple sec, and lime juice. And of course, you’ll need lime juice and salt for the rim.

What does a margarita taste like and how should I order it?

A margarita is light and fresh, with a zing from the fresh lime juice, some sweetness from the Cointreau, and a savory finish from the salt rim. And of course, there’s the tequila, a little smoky, a little warm, and smooth.

Let’s first tackle the Cointreau vs. triple sec. Here’s the tricky part: triple sec refers to a dry (less sweet) orange liqueur. Cointreau is a type of triple sec with a much sharper orange taste and aroma. That’s what you want.

In terms of tequila, you want a 100 percent agave tequila, not the mixtos 9 Sauza or Cuervo). The 100 percent agave tequila will make cleaner, stronger drinks that will let the taste of citrus shine through.

And finally, yes you want it on the rocks and of course you want the salt. Frozen margaritas kill your taste buds (it’s too cold to taste the ingredients and they’re usually packed with sugar) and the salt will help wake up your palate and enjoy what’s in the glass.