Mar 23, 2007
Credit: Laurie Smith
Where the margarita was invented and by whom is a matter of much debate. Among the many who have claimed the honor: a Texas hostess named Margarita Sames, the Kentucky Club in Ciudad Juárez, and the Tail o' the Cock in Los Angeles. What is certain is that fresh lime juice and good tequila are essential to a real margarita and that no sweet-and-sour mix should be used.
2 limes, halved and juiced, rinds reserved
4 oz. premium tequila
4 oz. Cointreau or triple sec
Margarita salt or kosher salt
1. Fill two stemmed cocktail glasses with crushed ice and allow to chill. Meanwhile, fill a cocktail shaker with ice and add lime juice, tequila, and Cointreau. Shake well.2. Empty the ice from glasses, rub rims of glasses with the pulp side of one of the lime rinds, then dip moistened rims into a saucer of salt. Strain margaritas into salt-rimmed glasses and garnish with a slice of lime, if you like.
This article was first published in Saveur in Issue #10