By Bob Lipinski
“One tequila, 2 tequila, 3 tequila, flooring.”— George Carlin
There are numerous stories regarding the origin of the Margarita mixed drink. One story mentions that Danny Negrete, the supervisor at the Garci Crespo Hotel in Puebla, Mexico, produced it for his sweetheart in 1936. Others think it was produced in 1938 in Rosarito Beach, Tijuana and called after showgirl Marjorie King, who disliked numerous distilled spirits other than tequila. Danny (Carlos) Herrera, the bartender, kept developing brand-new and interesting methods to serve tequila so Marjorie would not be tired.
Another story has it produced by a Virginia City bartender in memory of his sweetheart who was mistakenly shot throughout a barroom brawl. A more legend puts the birth of this mixed drink in Hollywood in the 1940s by Enrique Bastante Gutierrez, a previous mixed drink champ who blended beverages for a few of the world’s most well-known movie stars. Actress Rita Hayworth (whose genuine name was Margarita Carmen Cansino) was among his devoted clients and he developed the beverage particularly for her.
Another variation of its origin has actually the mixed drink made by bartender Don Carlos Orozco at Hussong’s Cantina, in Ensenada, Mexico, who called it after his sweetheart. Yet another story occurs on July 4, 1942, in Ju árez, Mexico, where Francisco “Pancho” Morales, a bartender in Tommy’s Place, a preferred hangout for GIs from Fort Bliss, prepared the mixed drink. According to Pancho, a lady went into the properties and bought a mixed drink called aMagnolia He didn’t understand the components, so he whipped together his own variation of a Magnolia and called it a Margarita, Spanish for daisy.
The most possible variation has the Margarita produced in 1948 in Acapulco, Mexico, by a San Antonio, Texas socialiteMargarita Sames To impress Nicky Hilton, of the Hilton Hotel household, she blended 3 parts tequila, 2 parts Cointreau, and one-part lime juice.
Margarita
Yield: Makes one mixed drink
Ingredients:
1-1/2 ounces tequila
1-ounce triple sec liqueur (minimum 60 evidence)
3/4 ounce newly squeezed lime (or lemon juice)
coarse salt for the rim of the glass
crushed ice
piece of lemon as a garnish
Directions:
Either shake the components or take into a mixer. Then, take a wide-brim glass and location it upside down in a little bowl consisting of lemon or lime juice and after that into another bowl which contains salt to a depth of 1/4- inch, which leaves a thin layer on the rim of the glass. Fill the glass and garnish with lime or lemon piece and serve.
Bob Lipinski is the author of 10 books, consisting of “101: Everything You Need To Know About Whiskey” and “Italian Wine & & Cheese Made Simple” (offered onAmazon com). He consults and carries out training workshops on Wine, Spirits, and Food and is offered for speaking engagements. He can be reached at www.boblipinski.com OR [email protected]
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