The History of the Margarita
The margarita is one of the most popular cocktails in the world. But where did this iconic drink originate? Many stories exist about the origins of the margarita, with claims tracing back to the 1930s and 1940s in Mexico.
One commonly cited tale credits a socialite named Margaret “Margarita” Sames with inventing the drink in 1948. As the story goes, she concocted the cocktail at her Acapulco vacation home for guests that included the famous restaurateur Nicky Hilton. Her recipe combined tequila, lime juice, and Cointreau liqueur. Guests loved the new creation and began requesting the drink at bars, where it was referred to simply as a “Margarita” after its inventor. This narrative suggests the drink was named directly after Margaret Sames herself.
However, other accounts challenge this origin story. Some argue the margarita predates Sames, pointing to other prominent figures who may have created an early version years before. One such figure is Doña Bertha – owner of Bertha’s Bar in Taxco, Mexico – who reportedly served a drink in the 1930s that combined lime, salt, and tequila. The “Bertha” cocktail was possibly an inspiration for later margarita recipes.
There are also claims that the margarita first appeared around 1942 at a Tijuana restaurant run by Carlos “Danny” Herrera. As the story goes, an actress named Marjorie King asked for a drink with tequila, and Herrera created an early form of the margarita for her. Again, this narrative suggests the cocktail was named after a woman – Marjorie – rather than Margaret Sames.
With so many unverified stories, it is difficult to pin down the exact origin. Food historian Rachel Laudan has noted it was common for recipes to informally spread around Mexico without documentation. So the margarita likely evolved from these early tequila-lime cocktails that circulated in the 1930s and 40s. Over time, the drink coalesced into the standard formula we know today.
Margarita Variations
While the classic margarita contains tequila, orange liqueur, and lime juice, many variations have emerged over the years:
Fruit-flavored margaritas: Many recipes incorporate different fruit purees or juices, such as strawberry, peach, mango, watermelon, or pineapple. These fruit variations add new dimensions of flavor.
Skinny margarita: For a lower calorie version, recipes may exclude the orange liqueur, using just tequila, lime juice, and soda water. The soda water adds brightness without added sugar.
Margarita on the rocks: Rather than serving it shaken with ice, a margarita on the rocks pours the cocktail over large ice cubes in the glass. The ice dilutes the drink less.
Frozen margarita: Blending the drink with ice makes a slushy, frozen concoction. Recipes often add extra simple syrup to balance the increased dilution.
Margarita with agave nectar: Some prefer agave nectar’s flavor over standard simple syrup or orange liqueur. Agave nectar adds organic sweetness.
Spicy margarita: Adding jalapeño slices, hot sauce, or other spices creates a margarita with a kick. The heat balances the cocktail’s sweet-tartness.
With creativity, the possibilities for riffing on the classic are endless. Bartenders continue putting new spins on this cornerstone of Mexican cuisine.
Is it Legal to Order a Margarita on the Rocks?
In the United States, ordering a margarita on the rocks is perfectly legal for patrons aged 21 and over, though specific liquor laws vary somewhat by state. The key factors determining legality are the patron’s age and the type of liquor license held by the restaurant or bar.
The minimum legal drinking age across the U.S. is 21. Servers at bars and restaurants have a duty to request ID from any patrons who appear underage to verify they can legally consume alcohol. Failing to check for proper ID can result in fines for the establishment.
Assuming the patron is of legal drinking age, the next requirement is that the bar or restaurant holds a valid liquor license allowing on-premises alcohol sales and consumption. Most full-service restaurants and bars will hold a license, but establishments like cafes or movie theaters may not. If a server takes an alcohol order when the business lacks the proper permitting, it risks facing penalties.
It is also illegal in all states for servers to continue providing alcohol to visibly intoxicated customers showing signs of impairment. Overserving alcohol heightens risks to both the customer and general public. Restaurants and bars can be held accountable for DUI incidents or other consequences stemming from overconsumption of alcohol they provided. That responsibility necessitates caution when receiving alcohol orders.
Key Factors in the Legality of Ordering a Margarita On the Rocks
| Factor | Requirement for Legal Order |
| Customer Age | Minimum 21 years in all U.S. states |
| Restaurant/Bar Licensing | Must hold valid liquor license for on-premises consumption |
| Responsible Serving | Cannot serve alcohol to visibly intoxicated customers |
Provided these requirements are met – the patron has a valid ID proving an age of 21 or older, the business holds the proper liquor license, and responsible serving practices are followed – enjoying a margarita on the rocks is legal across the United States according to state and federal regulations. Responsible customers of age can happily order the classic cocktail without issue.
Why Order a Margarita On the Rocks vs. Blended?
When considering a frozen blended margarita versus one on the rocks, there are some key differences to weigh:
Dilution – Blending a margarita with ice dilutes the cocktail more than stirring it with ice cubes or cubes of agave. With less dilution, a margarita on the rocks better preserves the intended balance of sweet and tart flavors.
Texture – The slushy frozen texture of a blended margarita makes for a fun, casual feel. A margarita on the rocks has a more sophisticated smoothness that lends itself to elegant sipping.
Flavor Intensity – Again, because it’s less diluted, a margarita on the rocks often delivers more vibrant and authentic tequila and lime tastes. A frozen margarita’s flavor can be muted by the extra ice.
Consistency – It takes extra effort to properly blend a frozen margarita to the right balanced consistency. On the rocks is simpler for bartenders to quickly prepare consistent results.
Temperature – Frozen margaritas risk being too frozen and cold rather than ideal chilled temperature. The cocktail benefits from gentle chilling over rocks without becoming icy.
While personal taste will dictate which presentation you prefer, margaritas on the rocks offer a purity of flavors and elegant simplicity that accentuate the nuances of quality tequila. But the fun indulgence of a frozen margarita on a hot day can also hit the spot. It’s a matter of lifestyle, setting and mood.
Comparison of Margarita on the Rocks vs. Frozen Margarita
| On the Rocks | Frozen | |
|---|---|---|
| Dilution | Less diluted | More diluted from ice |
| Texture | Smooth | Slushy |
| Flavor Intensity | More intense | Can be muted |
| Consistency | Easier to consistently prepare | Requires effort to properly blend |
| Temperature | Chilled, not icy | Risk of being too frozen |
Margarita Glassware and Serving
Authentic margaritas are traditionally served in specific glassware, often chilled:
Margarita glass – The iconic margarita glass has a wide rim, bowl-like shape, and stem connecting to a base. The distinctive look complements the cocktail’s blend of sweet, tart, and salty flavors.
Rocks glass – For a margarita on the rocks, a double old fashioned rocks glass lets you add large cubes of ice. The glass keeps the cocktail cold without quick dilution.
Coupe – Some modern bars serve margaritas in elegant champagne coupes. The bowl and stem retain chill while highlighting the drink’s refined flavors.
Poco Grande glass – For oversized margaritas, especially frozen blends, tall Poco Grande glasses maintain the cold temperature and allow garnishes.
Copper mug – Copper conducts heat well, keeping drinks colder longer. A copper mug enhances heat retention for a well-chilled margarita.
Along with using proper glassware, best practices include chilling glasses before pouring margaritas. Frosting the glass rims to keep drinks colder is also popular. And decorating rims with salt or sugar emphasizes the cocktail’s balance of sour, sweet and salty.
Common Glassware for Serving Margaritas
| Glass Type | Attributes |
|---|---|
| Margarita glass | Iconic wide bowl and stem; chill retains cold temps |
| Rocks glass | Holds ice cubes; prevents quick dilution |
| Coupe | Elegant bowl and stem; keeps drink chilled |
| Poco Grande | Tall glass fitting blended drinks; maintains coldness |
| Copper mug | Superb conduction of cold for well-chilled drink |
Should You Add Salt to a Margarita on the Rocks?
Whether to add salt to the rim of a margarita glass comes down to personal taste. Here are some pros and cons to consider:
Enhances Flavor – The dash of salt complements the cocktail’s sweet and sour notes. A touch of saltiness helps balance the lime and orange liqueur/simple syrup.
Accentuates Margarita Essence – Salt is integral to the original margarita recipe. Omitting it loses some authenticity. The salt truly makes the drink a “margarita.”
Boosts Thirst Quenching Quality – Similar to adding electrolytes to sports drinks, the salt aids hydration, which helps refresh on a hot day. The salt makes the cocktail more thirst quenching.
Potential Overpowering Taste – Too much salt or large grains can make the drink taste overtly salty, covering the other subtle flavors. It requires just the right dash.
Health Concerns – Those monitoring sodium intake may want to skip the salted glass, as salt exacerbates hypertension for some. The lime, tequila and ice otherwise create thirst-quenching hydration without the salt.
Given the potential for over-salting, it may be ideal to taste the margarita first without salt to appreciate the flavors. Then try a second glass with salted rim to compare. This lets you experience the nuances and decide whether the salt improves or masks the drink’s taste for your preferences.
Popular Tequila Varieties for Margaritas
While any 100% agave tequila can make a good margarita, certain premium tequilas really make the cocktail shine:
Blanco tequila – Unaged, blanco tequila offers the true essence of agave with bright, peppery and floral notes. Its purity pairs perfectly with fresh lime and orange liqueur. Popular blanco brands include Patrón Silver, El Jimador, and Cazadores.
Reposado tequila – Aged 2-12 months in oak, reposado tequila takes on amber color with smooth, mild oakiness rounding out the agave bite. Excellent reposados for margaritas include Espolòn, Casamigos, and Don Julio.
Añejo tequila – Aged 1-3 years, añejo tequilas absorb more oak richness, with flavors like vanilla, caramel and spice. Premium añejos such as Casa Noble, Clase Azul, and Don Julio 1942 enrich margaritas.
Extra añejo tequila – Extra añejos age over 3 years for nuanced complexity, often with toasted oak and dark fruit notes. Savor the depth in a margarita with Gran Centenario Leyenda orJose Cuervo Reserva de la Familia.
While more affordable mixto tequilas with some added sugars can work in blended fruit margaritas, 100% agave tequila is ideal for presenting the spirit’s true expression in a classic margarita on the rocks. Spend a few extra dollars for a quality bottle, and taste the difference pure agave makes.
Conclusion
On a hot day, few cocktails satisfy like a refreshing margarita on the rocks. With tips on mixer ratios, glassware, and tequila types, you can craft the perfect version of this beloved Mexican classic. Just be sure to drink responsibly and legally. Salud!