Margarita Mexicana

This recipe reflects my favorite method for making a margarita—the authentic Mexican version—plus a few options to suit your taste. The classic is made with a good-quality silver tequila, Mexican (Key) limes, and the orange-flavored liqueur, Cointreau. The glass is rimmed with salt, then the margarita is shaken with cracked ice and strained into the glass. Of course, margaritas can be made to order. A common alternative is with no salt on the rim and poured on the rocks, instead of shaken with ice and strained. There are many stories about the origins of the margarita. One story details that the margarita was invented at Rancho La Gloria in 1948 in Rosarita Beach, south of Tijuana, and that it was named after a movie actress Marjorie (Margarita, in Spanish) King, who often visited the area. Another story claims that the drink originated in Acapulco in the 1940s and was made by Margaret Sames, a wealthy woman whose husband named the drink after her. Whoever is the source, she is honored every day in Mexican restaurants around the world! Silver tequila is traditionally used to make margaritas. The clear color mixes well with fresh lime juice and orange-flavored liqueur. Silver tequila is less expensive and complex than aged tequilas, and many margarita drinkers prefer to save the more expensive types for sipping and not mix or dilute them with other flavors. Of course, you can experiment and decide for yourself. Tequila is now so popular that liquor stores everywhere stock several brands and all types—silver, gold, reposado, and añejo. Either Cointreau or Triple Sec can be mixed with the tequila. For my taste, fresh lime juice is imperative. If you don’t have a cocktail shaker, a pitcher can be used to mix the drink.