This eponymous cocktail comprising tequila, triple sec, fresh lime juice, and a little salt is descended from a family of 19th century drinks called Daisies. They are essentially sours with some liqueur thrown in for luxury.
One popular origin story has a Texan socialite coming up with the Margarita during a jolly south of the border in the late ‘40s but that’s about as believable as her showing up in Acapulco and inventing guacamole. In reality, prototypical Margaritas were being mixed up by bartenders around Mexico as early as the 1930s. The drink’s adaptability and sheer brilliance has seen it remain popular through nine decades of changing tastes.
To start making your drink, squeeze plenty of limes before cocktail hour rolls around and bottle up your fresh juice to stash in the fridge. It’ll last about a day in there. Margaritas are best taken in succession and any professional will tell you that juicing limes to order is a chore best avoided.
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