Photography lesson

Immaculate conception? Not enough. Here’s a National Margarita Day History Lesson

A Margarita is the kind of drunken, funny stranger you meet on vacation. It’s a loud and loud tropical shirt wearing a bacchant that happily infiltrates your group of friends for the night. They bring light heart, come one, come all fun but no one knows exactly where they come from. No reason to ask too many questions when the good times roll anyway.

National Margarita Day shows how the fun cocktail has won its legions of fans. Long cherished for their ease of sharing and stimulating taste, margaritas can draw a laid-back nature from anyone who indulges. It’s the perfect cocktail for those planning a loud party and those in need of a relaxing afternoon at the beach. Key West icon Jimmy Buffett may have cemented the margarita’s place in Western pop culture as the notoriously touristy drink of choice, but the true origin of the tropical cocktail is much harder to pin down.

“We know that people started drinking ‘daisies’ (daisy means margarita in Spanish) in the early 1930s,” Gian Luca Pavanello Canella, UK tequila brand ambassador Patrón, tells me.

Indeed, a precursor to the 1937 margarita, called the “picador”, was included in the Cafe Royal Cocktail Book, a collection of cocktail recipes compiled by William J Tarling when daisies were a popular dish. The picador recipe calls for tequila, lime juice, and Cointreau, but omits the traditional fourth ingredient: a salty rim.

Additionally, the genesis of the margarita is known to have likely occurred along the US-Mexico border sometime before the mid-20th century and most accounts involve an entertaining woman named Margartia, or some iteration. Other than that, all aspects of the margarita’s origin story are still under debate.

Danny Herrera, an early Tijuana resident and salty margarita rim enthusiast, made a name for himself as the drink’s famous inventor. According to Herrera’s story, a Ziegfeld showgirl named Majorie King walked into his restaurant, Rancho La Gloria, in 1938 complaining of being allergic to all alcohol other than tequila, but she couldn’t bear to drink them. natural things. In an effort to impress King, Herrera made a tequila-based cocktail he named Margarita, the Spanish version of Majorie. In 1991 the Los Angeles Time profiled Herrera before the San Diego Reader published a rebuttal article that sought to debunk Herrera’s margarita story the following year.

This 1992 San Diego Reader piece is far from the only account that challenges Herrera.

Jose Cuervo alleges that margaritas were invented in 1938 to honor a different showgirl, Rita de la Rosa, by another unnamed bartender. Hussong’s Cantina in Ensenada, Mexico bills itself as the birthplace of the margarita in 1941, with a narrative centered around a bartender named Don Carlos Orozco, inspired by the daughter of a German ambassador named Margarita Henkel. Notimex, Mexico’s official news agency, officially credited Francisco “Mancho” Morales with creating the first margarita in 1942 at Tommy’s Place Bar in Ciudad Juárez. Head to Galveston, Texas, and you’ll hear the story of head bartender Santos Cruz, who named the very first margarita in 1948 while serving famed American jazz singer Peggy “Margaret” Lee.

One of the latest and least credible margarita designs occurred in 1948 when a Dallas socialite named Margarita Sames served margaritas to guests at her vacation home in Acapulco. Considering that Jose Cuervo had already been advertising margaritas for three years at the time of Sames’ fable, it’s impossible that she was the ancestor of the recipe. However, she introduced margaritas to Tommy Hilton, as in Hilton Hotels and Resorts, who popularized the drink by serving it at his properties, eventually leading to a 1953 Squire margarita recipe that catalyzed the cultural rise of the libation. This four-ingredient recipe from 1953 (five if you count ice) may not be the first margarita on record, but it kickstarted an era in which margarita admirers stopped claiming to invent the drink and started remixing it.

These days, margaritas come in mush form, with sugar rims, fruit without lime, or with a number of other tweaks. Some may describe these new modifications as bastardy, but there’s no denying that the variety of well-known versions of the otherwise simple drink speaks to its ubiquity. Maybe margaritas have pitched such a big tent because they’re a crowd pleaser, they’re for the masses and the classes. In the end, it doesn’t matter where exactly margaritas began their rise to fame, because only one thing is certain on this National Margarita Day; whether your margarita is from a blender, a friend, or a bartender, it comes unpretentious and it comes in a good time. So sit back, relax and take a sip.

Celebrate the rich history of the margarita with these two recipes:

Classic Margarita pattern

Teach your taste buds the legendary history of the margarita with this 1930s-inspired recipe

(Greg Macvean Photography)

The classic Patrón Margarita is refreshing and super easy to make. Served over ice, this homemade margarita recipe with fresh ingredients is timeless.

Ingredients:

45ml PATRÓN Silver

30 ml lemon orange liqueur

22.5ml fresh lime juice

7.5ml simple syrup

lime wedge for garnish

kosher salt (optional)

Method:

Combine liquid ingredients in a shaker and shake vigorously with ice to chill. Strain over fresh ice into a rocks glass and garnish with a lime wedge. Optionally, salt half of the rim of the glass with salt.

The Daisy Daisy

By: British Patrón’s Perfectionists 2021 winner Kat Stanley of Uno Mas

This version of the 1930s Margarita Daisy combines the elegance of peach liqueur with the caramel woodiness of Patrón Reposado tequila, with a grassy finish reminiscent of popular dishes of the time.

Ingredients:

30ml PATRÓN Reposado

15 ml peach cream

15ml Yellow Chartreuse

12.5ml Supasawa

10 ml bergamot syrup

3 drops of orange blossom (2 ml)

2 drops of chocolate bitters

5ml water

Method:

Combine ingredients in a shaker and strain into a highball glass over a large block of ice. Top with citrus salt (dehydrated lemon and orange mixed together until fine with sea salt).