The best Margarita recipe

April 19, 10:11 PMKansas City Cocktails ExaminerAngie Rayfield

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The Perfect Margarita
photo by Christy Thompson

Ah, the margarita - that beautiful concoction of lime, Cointreau, and tequila. Who invented the margarita and when? It might have been invented at the Agua Caliente racetrack in the 30’s and named after a beautiful dancer, Margarita Cansino (later known to the world as Rita Hayworth). Some say it was created in 1942 by a Juarez bartender, Francisco Morales, who, when asked for a drink he didn’t recognize, simply pretended and began throwing together ingredients. Maybe it was invented in 1948 by a San Antonio socialite, Margarita Sames, or did Daniel Negrete create it as a wedding present for his sister-in-law, Margarita?

Does it make a difference? No matter who had the idea first, the margarita is here to stay. On the rocks, frozen, salt or no salt, with almost any fruit you can imagine, we consume margaritas in abundance. The margarita is one of the most popular cocktails in the world, probably the most popular drink made with tequila, and everybody has “the real” recipe. Fans can, and will, argue passionately over what constitutes the perfect proportions of tequila, Cointreu, and lime juice. Of course, the we have the real deal.

The Best Margarita Recipe

• 3 parts tequila
• 2 parts Cointreau
• 1 part fresh squeezed lime juice

Combine all ingredients in a shaker with crushed ice, and shake to blend. Strain into a cocktail glass garnished with a salt rim (optional).

Who would have thought that a margarita was so simple? Forget the blender and the bottle of mixer – the tequila is the star. For the best results, use only 100% blue agave tequila, and go for a reposado, which is aged longer and will make a smoother drink than the silver or gold tequilas. You’ll be amazed at the difference.