Why the Classic Margarita Remains a Perfect Cocktail

The classic Margarita, widely considered the most popular cocktail in the world, is a simple combination of blanco tequila, orange liqueur, and freshly squeezed lime juice, often with an added sweetening element such as agave syrup, and an optional salted rim. 

The Margarita is the most recognizable example of a sour cocktail, an extensive category of drinks that balances a base spirit with citrus and a sweet component. Other examples include the Gimlet, Daiquiri, Pisco Sour, and the Lemon Drop.

Though the most famous tequila cocktail is recognized worldwide, its origins are less clear. 

One story tells of the drink having been created in the 1930s in honor of movie star Rita Hayworth, who, born as Margarita Carmen Cansino, performed as a teenager in nightclubs with her father in Tijuana, Mexico. 

Another story, set again in Tijuana during the ’30s, credits bartender Carlos “Danny” Herrera for creating the drink for guest Marjorie King, a Ziegfeld Follies showgirl “allergic” to all hard liquor except tequila. Because she didn’t like the taste of the agave spirit, Herrera combined it with citrus juice and triple sec in a salt-rimmed glass.

Competing stories proliferated through the years, but the drink’s origins truly begin with its star ingredient: tequila. During Prohibition, from 1920–33, many Americans headed to Mexico in search of legal alcohol. Tijuana, a popular destination for Californians in particular, had close to 150 drinking establishments. Tequila gained swift popularity amongst the expat guests, and bartenders began to experiment with tequila-based cocktails.

It’s widely thought that the Daisy — a category of cocktails that dates to the mid-1800s and typically combines a spirit, citrus juice, sweetening element, and splash of soda — was the precursor to the Margarita. Since the Spanish word for “daisy” is “margarita,” and the cocktail’s build is strikingly similar, it’s likely that the tequila variation of the drink would be a close relation.

Why the Margarita works

The magic of sour-style cocktails is the tension between the spirit and the precise balance of sweet and sour. Though that perfect balance can be subjective, the general template to follow is two parts base spirit, one part sweet, and one part sour. 

Some classic Margarita recipes lean on the orange liqueur as the sole sweetening agent in the cocktail, calling for the same amount as the lime juice. Agave syrup is a popular option to further sweeten the drink and to accentuate the earthy and vegetal characteristics in a quality tequila. The Tommy’s Margarita, a modern classic developed in the 1990s, omits the orange liqueur entirely in favor of pure agave nectar. Many modern builds, such as the one below, split the difference by including both agave and orange liqueur to incorporate the best of both worlds.

Because so few ingredients are involved in this simple classic, make sure to use a tequila made from 100% blue Weber agave, fresh lime juice, and a well-made orange liqueur such as Cointreau. The optional kosher salt rim provides a savory contrast to the sweetness and acts as a flavor enhancer for the drink, all while adding a textural experience while drinking.