It’s true that not everyone likes reading about history. It can be boring, weird, filled with hard to remember facts and dates, and at the end of the day, it seems kind of irrelevant. However, maybe you would have a different opinion if you started learning about things which are exciting, fun, and are certainly relevant. For example, the history of margaritas is an excellent area to be an expert in. Here’s some of the things you need to know to be a margarita expert.
The Origins of the Margarita
Unsurprisingly, the invention of the margarita is claimed by many people. One of the most popular stories goes that in the year 1938 a man named Carlos “Danny” Herrera created the drink at the Tijuana-area restaurant he owned called “Rancho La Gloria.” As the story goes, a young up-and-coming actress named Marjorie King had allergic reactions to all hard alcohol (with the exception of tequila). In turn, Herrera dreamed up the cocktail to help her out. His strategy was to combine the familiar elements of traditional tequila shots (salt and lime) and ended up with something similar to a modern margarita. However, a wealthy Dallas woman named Margarita Sames, claimed she created the drink for guests at her vacation home in 1948 (located in Acapulco). One of the guests, Tommy Hilton, started using it at his hotels shortly thereafter.
Why Do Margaritas Taste so Good?
The key to a good margarita is the ratios. Usually a margarita consists of 3:2:1 ratio, which is simple and easy to remember. It translates to 3 parts tequila, 2 parts Cointreau, and 1 part lime juice. Of course, you may choose to add a sweetener, if that is more your style, or you may leave it the way it is. Many drinkers and bartenders prefer their margaritas without sweeteners. A good quality tequila is absolutely essential (it should be made with 100% agave). The Cointreau (though some prefer more upscale brands, they can be too heavy) brings a light and bright flavor to the drink. Finally, the lime juice is the perfect finish for the margarita as the acidity helps balance out all the flavors.
Salts and Sweeteners
Some people like to have salt on the rim of their margaritas, but some do not. While this artistic touch isn’t necessary the salt itself is definitely necessary to the actual drink. The sweetener is an option however, as the Cointreau can provide enough sweetness on its own. Many bartenders add some syrup to drink if directed by the drinker as it’s more of a personal preference than a necessary item to the drink.
While Mexico is known for its excellent and flavorful food (deservedly so), no trip to a Cantina is complete without checking out an exciting and robust margarita menu. At Ixtapa, we make some of the best margaritas around which go great with our real, authentic Mexican food that will make you feel like you are sunbathing on the warm beaches of Ixtapa or sitting on a poach in a villa overlooking the blue waters of the bay.