Six Killer Margarita Recipes for Cinco de Mayo Events
Man, come on science: get it together. You guys can’t agree on anything. You don’t know if red wine’s good for me, you don’t know where life comes from, and you’ve got no idea who invented the margarita. Not that someone hasn’t taken stabs at solving that mystery, though: the big brains over at the Smithsonian have narrowed it down to a few likely candidates:
“One of the most prevalent stories is that Carlos “Danny” Herrera developed the drink at his Tijuana-area restaurant, Rancho La Gloria, around 1938. As the legend goes, Herrera dreamed up the cocktail for one of his customers, an aspiring actress named Marjorie King who was allergic to all hard alcohol other than tequila. To make the liquor more palatable to his fussy client, he combined the elements of a traditional tequila shot—a lick of salt and a wedge of lime—and turned them into a refreshing drink.
Another top contender for the inventor title is Margarita Sames, a wealthy Dallas socialite who claimed she whipped up the drink for friends at her Acapulco vacation home in 1948. Among her well-connected guests was Tommy Hilton, who eventually added the drink to the bar menu at his hotel chain.
Not that anyone at the party will care where they came from after knocking back a couple of these babies:
No, it’s not hand-squeezed and yes, it’s branded as all get-out, but this is the alcoholic equivalent of the Toll House chocolate chip cookie recipe, and it is sacrosanct.
Who doesn’t like a margarita with a little nuance? A little kick? Here’s a fantastic drink from the Bolder Locavore blog. “The recipe calls for hickory smoked salt for rimming the glass and in the end I used alderwood smoked salt for the finer grind.”
Besides being delicious, drink is way up there on the fun-to-say scale, right alongside words like “ballyhoo” and “brouhaha”.
Oh, I’m sorry… did you need me to say something about this? Because I’m not sure what there is to say. It’s a margarita, but it also has beer in it. It is a heavenly gift, and you should have one. And then you should serve them to your guests.
This recipe’s been floating around the net for a while, but if you’re a fan of hard citrus, this thing takes the gold. A word of warning: this drink has a strong personality and will not please everyone, so you’re gonna serve this sucker, you should probably have at least a few alternatives on the menu.
Serving to a crowd of well-heeled upper crust, are we? This is a classy twist on a typically rowdy cocktail. Frozen margaritas can be problematic to make on a larger scale, so do ensure you’ll have the freezer space available, or better yet, a margarita machine on hand.