The margarita is a cocktail consisting of tequila, triple sec and lime and/or lemon juice, often with salt on the rim of the glass. The drink is served shaken with ice (on the rocks) or blended with ice and served frozen. The drink is traditionally served in the eponymous margarita glass, a stepped-diameter variant of a cocktail glass somewhat resembling an inverted sombrero hat.
One of the earliest stories of the margarita being invented is in 1938 by Carlos "Danny" Herrera at his restaurant Rancho La Gloria, halfway between Tijuana and Rosarito, Mexico and was created for customer and former Ziegfeld dancer, Majorie King, who was allergic to many spirits, but not tequila. The story was related by Herrera and also by bartender Albert Hernandez, acknowledged for popularizing a margarita in San Diego in 1947 at the La Paz restaurant in La Jolla.
The first known publication of a margarita recipe was in the December 1953 issue of Esquire, with a recipe calling for an ounce of tequila, a dash of triple sec and the juice from half a lime.
I hope to be drinking quite a few of these in a week!
The Classic Margarita (on the rocks)
1 1/2 ounce tequila (100% agave a must)*
1 1/2 ounce triple sec or Cointreau
1 to 1 1/4 of lime juice
Salt for the rim of the glass
Shake all the ingredients with cracked ice in a coktail shaker until the exterior frosts. Strain into a glass over rocks, or "up" neat into a cocktail glass. A slice of lime as a garnish is a nice touch.
* Since the principal flavor of the margarita is the tequila, it's the most important part, so make sure you get your hands on some good stuff. Look for the "100% de agave" label on your bottle. If it isn't there, chances are you are drinking up to 50% fermented cane sugar.