You’re probs all like, “I already know how to make a margarita IT’S JUST MIX AND TEQUILA, GOD!” But, you could be wrong. And you are wrong. A real fucking margarita does not involve a shitty mix laden with sugar and fake lime juice. You’re an adult now, and it’s time to learn how to make a real margarita the way I imagine authentic Mexicans (who whoever invented the margarita) do.
Although no one seems to officially know the origin and inventor of the margarita, the earliest story has the drink being created in 1938 by Carlos “Danny” Herrera as his restaurant which sat between Tijuana and Rosarita, Mexico. Apparently some betch who claimed to be allergic to like, all liqueurs (WTF I WOULD’VE KILLED MYSELF) needed a drink badly, so Carlos whipped her up a margarita, since apparently tequila was not something on her allergy list.
Another origin story has it being invented in 1941 at Hussong’s Cantina is Esenada, Mexico, by a bartender bro named Don Carlos Orozco. Apparently, some betch named Margarita Henkel (whose daddy was like, the German ambassador) wanted a drink so Don Carlos made up a concoction of equal parts tequila, orange liqueur, and lime then served it over ice in a salt-rimmed glass. Since she was the first to try the drink, Don Carlos decided to call it the “Margarita.”
There are a lot of variations to the margarita, but for the sake of time and drinking, here’s the recipe for the classic preparation:
- 1 ½ ounces good tequila
- ½ ounce triple sec (Cointreau is best)
- 1 ounce fresh lime juice
- Lime wedge for garnish
- Salt to rim the glass
Pour the ingredients into a cocktail shaker with ice cubes. Shake well. Salt the rim of a chilled margarita glass. Pour the contents of the shaker (WITH the ice) into the glass. Garnish with a lime wedge.
Drink and pretend it’s fucking summer.