The Story of the Margarita

Hot Shots

• The origins of the Margarita are very murky
• The best Margarita boils down to the tequila used
• The Margarita’s popularity soared after the invention of the frozen Margarita
• The world’s biggest Margarita was made in Las Vegas

¡Hola, mi gente! Or, hello, my people! We’re feeling festive over here, so take a load off and let’s talk a bit about one of the most popular—if not THE most popular—cocktails ever made. That, my friend, is the one, the only, Margarita.

Whether you take this bad boy frozen, straight up, or on the rocks, it’s safe to say we’ve all run into one somewhere along the way.

The Margarita’s origins are a bit foggy, as with many popular drinks, but its legacy is crystal clear.

When you need to turn the party up, or kick your feet up and lay your head back, a Margarita is always going to be just what the doctor ordered.

Theories

There are quite a few theories that claim to trace back to the original creation of the Margarita. That’s entirely understandable since, after all, who wouldn’t want to say they were the one to discover this brilliant concoction?

The only common denominator is that the cocktail is rooted in Mexican culture, as you won’t have a Margarita worth a damn if you don’t have the right tequila. (More on that later.)

But let’s talk about some of the fun theories about who should be credited as the actual creator of this famous cocktail.

Theory #1: The Daisy

Up first is the theory that the cocktail is a remix of an original called the Daisy. The Daisy was a drink made famous during Prohibition, a mix of brandy/whiskey/cognac, orange liqueur, soda, grenadine, and lime/lemon juice.

Some folks would hop over the border during that period to get a decent cocktail. The bartenders in Mexico would substitute what they had on hand for the whiskey or brandy: tequila! And get this: margarita is Spanish for daisy.

Do what you will with that information.

Theory #2: Margarita Sames

Next up is the idea that a certain Texas socialite, Margarita Sames, whipped up the concoction at a private party attended by Mr. Tommy Hilton (of Hilton Hotels). It was said to be such a hit that Mr. Hilton added it to the list of cocktails offered at his hotel. And the rest is, as they say, history.

Spoiler: the issue with this theory is that if you check the Hilton family tree, there’s no Tommy, no Thomas, nothing close. Not even a middle name. I’m guessing this is what happens when you play “telephone” with Conrad Hilton’s name.

Theory #3: Jose Cuervo

In the early 1940s, the first producer and importer of tequila, Jose Cuervo, ran an advertisement with the tagline “Margarita: it’s more than just a name.” This was advertised at least three years before Margarita Sames claimed to have invented the drink at her private party.

Theory #4: Rita Hayworth

Another popular theory is that in the mid-1930s, Carlos Herrera, a restaurant owner in Tijuana, Mexico, was tasked with creating a cocktail for a showgirl who was allergic to, well, everything.

With a mix of tequila, triple sec, and fresh lime, the Margarita was born. She loved it, and the bartender named the drink after the showgirl, Margarita Cansino, a.k.a. Rita Hayworth.

Now, fair reader, I ask: what is the truth?! Who knows? The truth is relative. I’ll leave the final declaration of the true origins for you to decide. Still, regardless of who created it or how it came to be, the Margarita is here to stay!

Tequila

We cannot discuss the Margarita without talking about the most critical component of its construction: TEQUILA! You can’t make a true-blue Marg without tequila, and why would you want to?

But what kind of tequila do we use? And how much do you need to spend on the bottle? I got you, fam. Let’s break it down.

When it comes to tequila, there are various types you can purchase: blanco, reposado, and añejo.

Blanco (white) tequila made with 100% blue agave is highly recommended for your standard Margarita.

Blanco tequila is clear, which means it’s the purest expression of the distilled agave. Blanco tequila is bottled almost immediately after it’s distilled, which gives it a robust agave flavor.

A favorite brand for Margaritas is Patrón, which has a distinct herbal flavor because the agave is traditionally pressed. A 750 ml bottle will run you about $40.

Reposado (rested) tequila has rested in an oak barrel for at least 60 days, giving it a very mellow and smooth taste.

Añejo (aged) tequila has been aged for at least one year. Añejo is an excellent choice for whiskey and Scotch lovers. This type of tequila has an intense, oaky taste and a color similar to popular dark spirits. A 750 ml bottle may run you around $50.

Extra añejo (extra aged) tequila has been aged for up to three years. A 750 ml bottle will run you about $90.

Another place where people slip up when trying to make the best possible Margarita is by not buying a tequila made with 100% blue agave. 100% agave gives you a higher-quality tequila, with more bang for your buck and a significantly better taste.

Blue agave is native to Jalisco, Mexico, so it’s believed that the best tequila is imported straight from Mexico.

After taking about eight years to mature, the heart of the plant is stripped, dried, pressed, and fermented to become the natural sweetener we all enjoy.

Fun Facts

It’s no secret that the Margarita has left a lasting mark on pop culture. From films and television to advertisements and music, this cocktail is no stranger to the masses.

One could even argue that it has a bit of a cult following, along with some downright weird glorifications by consumers worldwide.

According to one 2008 study, it was the most ordered drink in the land, with Americans consuming more than 185,000 Margaritas per hour.

To this day, the Margarita is among the top 10 most popular cocktails in America.

Another super fun thing about the Margarita is that there are infinite variations of the drink that are as good as, if not better than, the original.

Some variations include Watermelon Mint, Honey Vanilla, Raspberry Rhubarb, Spicy Jalapeño, and even…fried. Yes, you read that right.

Guinness World Records recognizes a version called the Lucky ’Rita as the biggest Margarita in the world.

The entire thing was 8,500 gallons and was served in a 17-foot-tall tank at the opening of the Flamingo Hotel’s Margaritaville Casino in Las Vegas. After a couple of sips of that thing, what happens in Vegas will most CERTAINLY stay there.

Of course, we can’t talk about all the ways to remix a Margarita without talking about how they’re most frequently served: frozen!

It all started in 1971, when Mariano Martinez was trying to keep up with the demand for hand-blended Margaritas at his new restaurant. With his only bartender threatening to quit over the constant orders, Martinez needed a solution, and fast.

Struck with inspiration after seeing a Slurpee machine at a 7-Eleven, Martinez transformed a secondhand ice cream machine into a Margarita machine.

And thus, the frozen Margarita machine was born. If you’re curious about what it looks like, on your next road trip make a stop at its display at the National Museum of American History in Washington, D.C.

And don’t forget to get the party started on February 22, which is National Margarita Day! Goodness knows that after the year we’ve just had, a day dedicated to getting hammered is long overdue. ¡Viva la vida!

Whether you wait to enjoy it once a year on its national holiday or take it nightly as prescribed by the doctor—Dr. Patrón—the good vibes and merriment provided by the Margarita can’t be denied.

Don’t forget the roots of this liquid pleasure, whatever they may be. And when we all meet again at that big bar in the sky, the next one’s on me!

Classic Margarita Recipe

The Margarita is a perfect emulsion of salty and sweet. The best way to make one? Keep it simple, but keep it fresh. Pick a good tequila made with 100% agave, thick and coarse salt for the rim, and freshly squeezed lime juice.

You don’t have to spend a million bucks to get it right. Just find what works for you.

Ingredients

• Thick, coarse salt for the rim of the glass
• Lime, for garnish
• 2 ounces tequila
• 1 ounce triple sec or orange liqueur
• 1 ounce lime juice

Directions

1. In a shaker filled with ice, combine the lime juice, tequila, and triple sec or orange liqueur. Shake vigorously.
2. Take a lime wedge and wipe it along the rim of your Margarita glass. Run the glass rim over a plate of coarse salt. Strain the Margarita mix into the glass.