The Margarita: The history, origin and innovation of Hollywood’s party cocktail

Schenelle Dsouza 

Margarita is one of those drinks that you’ve had at least once in your life. A sweet and sour mix that is the perfect refreshment for a warm sunny day, the margarita is a Hollywood classic party cocktail that requires just three ingredients – tequila, triple sec and lime. And despite its uncomplicated recipe, the margarita remains one of the most sophisticated cocktails available today. And so, on this International Margarita Day, here’s taking a look at the history and evolution of this party drink.

Founded By? 

One of the most interesting conversations you can have about margarita is its inception. Who really invented the drink? And just how long ago? While we might never know the exact origin, here are some of the most common claims that are just too amusing to ignore.

In 1948, Balinese Room’s (Texas) head bartender Santos Cruz created the cocktail for singer Peggy (short for Margaret) Lee. He created the drink using equal portions of Blanco tequila, Cointreau, and fresh lime juice, modelling it after the popular sidecar cocktail.

The oldest claim is that the drink was created by David Daniel “Danny” Negrete in 1936. Named after his sister-in-law Margarita, the drink was presented to her at the Hotel Garci Crispo in Puebla, Mexico, the day before her wedding. His proportion included equal portions of Cointreau, tequila, and squeezed Mexican lime juice served over hand-crushed ice in a rocks glass.

However, the most widely accepted origin is that the margarita was invented between 1947-1948 by Carlos “Danny” Herrera who was a bartender at the Rancho La Gloria Bar in Mexico. The drink was created for actress Marjorie King who was apparently allergic to all hard liquor, except for tequila. However, she did not enjoy drinking it straight, and so Herrera mixed three parts of black tequila, two parts Cointreau, and one part fresh lemon juice, added shaved ice and blended the mixture together with a hand shaker.

While most margarita origin stories date back to the 1940s, many recall sipping on the drink during the 30s, proving Carlos “Danny” Herrera’s story to be the most viable. And while each has its own variation of the drink, the recipe remains simple and uncomplicated today; that is 50ml tequila, 20ml triple sec and 15ml lime juice. The garnish is often a half or full salt rim with a lime wedge. The salt is said to be a critical part of the experience as it enhances both, the acidity of the lime and the smokiness of the agave.

What’s in a name? 

The margarita was associated with several cocktails before it got its name; this was because of the similarity in the recipes. The most popular one is the Daisy which is prepared using lime and sugar. The sole difference between the two cocktails is the base liquor, which is usually brandy or vodka for daisy while margaritas call for tequila. Interestingly, margarita is the Spanish word for daisy!

The cocktail has also come to be associated with the Picador after it appeared in the “Cafe Royal Cocktail Book” published in London in 1937 under that name, while others referred to it as a tequila sour.

While the origins of a margarita date back to the 1930s, the name “Margarita” wasn’t heard of until 1953 when a California-based newspaper The Press Democrat featured a piece titled “Memo from Mike” by Michael Demarest. In the story, Demarest recalled a meal he enjoyed during his vacation in Balbao, which he enjoyed with a refreshing round of margaritas.

New Variations 

While there’s nothing better than a classic margarita, mixologists and bartenders have come up with variations of the cocktail, adding their own ingredients and method. If you’re open to experimenting with your favourite cocktail, take a look at these innovative margarita recipes below.

Cactus Margarita by Megha Datwani, founder of Poco Loco Tapas & Bar

Ingredients:

45ml tequila
20ml cactus syrup
10ml lime juice

Method:

Pour all the ingredients into a shaker filled with ice. Shake it well.
Make a salt rim on the margarita glass by rubbing lemon and moving in circular motions on a plate of salt. Use a Hawthorne strainer and pour in the margarita glass with the salt rim. Garnish with a pineapple leaf.

Chili Citrus Margarita – Jatin Puri, Mixologist, Taj City Centre Gurugram

Ingredients:

45ml tequila
15ml orange liqueur
10ml lemon juice
5ml orange juice

Method:

Muddled Recipe: Add orange and lemon chunks along with chilli into a shaker. Add lemon and orange juice and muddle it. Fill the shaker with ice. Stir it well with tequila and orange liqueur and pour it into a cocktail glass. Garnish with orange slices and chilli.

White Wine Margarita – Gokul kurade, Winemaker, Chateau Indage

Ingredients:

1 bottle Chateau Indage Chantilli Chardonnay wine
½ cup tequila
12 ounce frozen limeade concentrate
2 cups orange juice
Ice
Water
Lime wedges
Orange slices
Salt

Method:

Blend the Chateau Indage – Chantilli Chardonnay, tequila, limeade concentrate, orange juice and water until well combined. Slowly add in ice and blend to a slushy consistency. Rub rim of margarita glass with lime and dust with salt. Fill each glass and garnish with orange and lime slices.

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