How to make a
Margarita

The Margarita is one of the world’s most popular cocktails for many reasons. It combines the tang of lime with the sweetness of an orange liqueur while also packing the punch and strength of tequila. A classic Margarita is so popular because it strikes all the right notes in taste and strength. While its popularity is not in doubt, the origin of this cocktail is open to debate.

Ingredients

  • 2 ounces blanco tequila

  • 1/2 ounce orange liqueur

  • 1 ounce lime juice, freshly squeezed

  • 1/2 ounce agave syrup

  • Garnish: lime wheel

  • Garnish: kosher salt (optional)

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How To Prepare

  1. Add ice to glass

  2. Shake Boozy Margarita pre mix

  3. Pour mix into glass (adjust to taste)

  4. Enjoy!

DO DRINK RESPONSIBLY AND DESIGNATE A DRIVER

Whats In A Margarita?

Many believe the cocktail was created in 1948 in Acapulco, Mexico by a Dallas socialite who combined Cointreau, Blanco tequila, and lime juice for the first time. A competing theory argues that the name Margarita (which means daisy flower in Spanish) suggests that the cocktail was based on the 'Daisy' which was a cocktail that consisted of citrus, spirits, an orange liqueur, and soda. By making this cocktail with tequila and removing the soda, on this argument, you get the Margarita. Regardless of when it was first created, this cocktail has earned its place among cocktail drinkers' favourites.

When making a Margarita, make sure you use quality tequila. You should choose a Blanco type that is made from 100% blue agave - anything else means it's made up of up to 49% of mystery alcohol. Also, make sure you use fresh lime juice. While you may be tempted to use a pre-made sour mix, fresh lime juice results in a far superior result.

Many connoisseurs regard the orange liqueur as a mandatory ingredient. Others regard it as optional and use agave syrup instead to provide the sweetening element that this cocktail requires. If you do this, however, you will be mixing a Tommy's Margarita. This approach to making the Margarita is credited to a San Francisco restaurant, Tommy's Mexican Restaurant, which began making it this way in the early 90s.

Although it's easy to get lost in debates about who invented the Margarita or argue about whether to use salt or not; source frozen or blended fruit; add Triple Sec, Grand Marnier, or Cointreau; the following recipe is tried-and-true and produces the best Margarita - make it this way and your guests will always be impressed.