Margarita Night

Born and raised in Mexico, the margarita’s personality reflects the flavor of its native land. Its fate has also been inextricably bound with tequila, a spirit that until recently was known as a coarse and fiery spirit that needed to be combined with fruit juice and sugar in order to be palatable. Tequila has become respectable — and not just in the sunny states that border Mexico, but all over the world.

One reason for the margarita’s drive to stardom is that it is an exceptionally versatile cocktail. It lends itself to several methods of preparation, and variations in fruit flavorings. It blends easily with liqueurs, and marries well with the taste of different types of ingredients.

HISTORY: FACT OR FOLKLORE?
In 1948 Margarita Sames created this drink in Acapulco, Mexico using her two favorite spirits; Cointreau and tequila. Legend says her husband gave the drink its name by presenting his wife with glassware etched with ” Margarita”.

Another popular myth states that restaurant owner Danny Herrera, of the Rancho La Gloria near Tijuana, Mexico, mixed and named this cocktail specially for American actress Marjorie King, since she was allergic to every spirit except tequila. Margarita is Mexican for Marjorie.

There are variations, both regarding its origins and the proportions. However, the manufacturers of Cointreau designated 1998 as the official 50th anniversary of the invention of the Margarita.

WowCoolStuff.com Large Margarita

1 ounce tequila
Dash of Triple Sec
Juice of 1/2 lime or lemon

Pour over crushed ice, stir. Rub the rim of a stem glass with rind of lemon or lime, spin in salt—pour, and sip.