Margarita (Mexican)

The creation of the Margarita cocktail goes back to the year 1942 in a cantina (bar) in the state of Chihuahua, Mexico. It’s considered the most popular cocktail in Mexico and you can find it at any bar or restaurant where it’s offered as an aperitif. It’s usually served in a unique glass, it’s a tall-sided sombrero design glass.

This recipe is for the Classic Margarita Cocktail, with its combination of tequila, lime juice, natural syrup, and triple sec, although you can also use Cointreau, adorned with orange or lime slices. Nowadays there are endless recipes for margarita, you find it in flavours like mango, strawberry, pineapple, cherry, well endless possibilities and combinations to prepare a cocktail. But, I’m old-fashioned and like the classics.

Simple Syrup:
1 cup sugar
1 cup water

Margarita:
2 oz silver tequila
¾ oz simple syrup
¾ oz lime juice, freshly squeezed
½ oz triple sec or cointreau

Simple Syrup:
Mix sugar and water in a small saucepan and place over a medium-high heat. Stir until sugar has dissolved and the syrup has formed. About 3 minutes. Cool before using to make the cocktail. You will have enough syrup to make 8-10 margaritas (depending on how sweet you like it) or reserve it to sweeten your tea or favourite drinks.

Margarita:
For the salted rim, take a lime wedge and coat the rim of a margarita glass. Dip in margarita salt, rotating until coated.

Combine all ingredients in a cocktail shaker with a cup of ice. Shake vigorously and pour straight into a chilled margarita glass with the (now crushed) ice from the shaker. Garnish with a lime wheel.

You can make these in a giant pitcher but the perfect margarita is shaken.

Makes 1 cocktail.