Use a wooden spoon to stir the mixture constantly so the sugar dissolves faster. Place sugar mixture on the stove and set the heat to medium-high. Place the salted glass into the refrigerator to chill as you mix up your margarita. Invert your glass and press into the salt so it sticks to the rim. Be sure it’s wet enough so the salt can stick. Run a lime wedge along the entire rim of the glass. Reserve one half for the margarita and cut the remaining half into two wedges. Don’t use table salt, as it will clump up and make your drink very salty.Ĭut a lime in half. Rimming is best with coarse salt, as less will stick to the rim, providing the perfect balance of flavors. On a dish or cutting board, pour and flatten a pile of coarse salt like sea salt or Kosher salt. Your classic, stress-reducing margarita is only five minutes away! Let’s go! Prepare Your Cocktail Glass
Which Tequila Is Best for a Margarita?įor a great margarita, you need a quality tequila.
#Marg ingredients full#
Just salt and chill the glass, throw all the ingredients in a shaker full of ice, and in a few shakes you have heaven in a cocktail glass. The recipe is authentic because you make your own sour mix, including the simple syrup. The lime juice is tart, tequila bitter, orange liqueur and simple syrup add sweetness, and the salt from the glass helps to balance it all. This classic margarita is the perfect blend of sour, sweet, salty and bitter flavors-all in one glass. What to Expect from This Classic Margarita Recipe The signature cocktail at Mexican restaurants, Cinco de Mayo celebrations and Taco Tuesdays, one sip and you’ll be whisked away to a Mexican beach with warm breezes and crashing waves.Īnd best of all, this refreshing experience is only five minutes away!
Nothing says Happy Hour like an ice cold, lime-drenched Mexican margarita. Here’s what you need to do a Margarita justice, beyond what you might be able to dig out of the fridge or cupboard.Margarita with Fresh Lime Juice and Blanco Tequila La Paloma is another classic tequila cocktail with few ingredients, as is the Tequila Sunrise. For a slightly sweeter version with agave syrup, check out the Kentucky Club Margarita. Any involving jalapeño or habanero spice are the best. There are enough variations on the Margarita to last a lifetime. Subscribe to Esquire Magazine If You Like This, Try These Treat yourself to 85+ years of history-making journalism
And it seems like the Margarita will never fade from cocktail culture-at least not until every living being who's ever hummed the tune to "Margaritaville" has passed to the next life. In 1953, this magazine named the Margarita the Drink of the Month, calling it "exciting and provocative." Back then, our recipe called for triple sec, but we've since changed our ways. It's hardly lost its popularity since, with Esquire in part to thank. Prohibition tourists fell in love with it and brought it back to the U.S. (The irony is not lost on us.) The Margarita was invented in Mexico, possibly at the Kentucky Club in Juarez, where they called it the Daisy margarita means "daisy" in Spanish. Many years ago, the United States made it illegal to drink alcohol within its borders, and so thirsty Americans went elsewhere for their cocktails-mainly, south of the border into Mexico.
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