National Margarita Day
Most define the margarita as the best cocktail to enjoy with your tacos on a Tuesday afternoon happy hour. If you’re anything like us though, you’ve been too “distracted” to even consider where this lime-flavored delight originated from.
While you’ve been celebrating Taco Tuesday, we’ve taken the liberty of researching everybody’s favorite tequila drink (while also celebrating Taco Tuesday), so you can sit back, relax, and take a break from your news app to read about the more important issues at hand; the history of the margarita.
We searched far and wide, from the bottoms of tequila bottles through endless taco-stained pages to find the origin of the margarita. We soon learned that our guess is still as good as anyone’s. Needless to say, we’re not too salty about it.
Our quest for the original “Margarita” is said to be traced back to a recipe for “The Daisy,” (which in Spanish translates to “Margarita.” Coincidence?), published in a bartender’s book dating back to the 1800s. Further investigation reveals an infamous restaurant owner named Danny Herrera, who claimed that he invented the tequila-based drink in 1938. Then there was the Texan socialite named Margarita who in 1948 takes credit for creating the concoction at her summer home in Mexico. (Thanks for the invite, Margarita.)
Regardless of how margaritas came into our lives, we’re happy they did.
If this article is making you thirsty, don’t fret. We wouldn’t be the best mobile bartending service in the city (and like, ever) if we left you without some SFB-specific margarita pro tips.
For a truly delicious margarita, allow the tequila to do the talking. Whatever the label, just be sure it’s 100% de agave. Some of our fan faves are Tres Generaciones Anejo, Fortaleza Anejo, and Casamigos Anejo. They’re a bit on the pricier side, but well worth it if you want an exceptional cocktail. Let it be known we were hesitant to even try a celebrity owned tequila, but there’s no denying George Clooney delivered with his unbelievably smooth tequila line, Casamigos. Seriously, what can’t this guy do?
Always, always, always use fresh lime juice when making a margarita. If you have a citrus squeezer, buying whole limes and juicing those bad boys yourself (thin skinned limes work best), but avoiding the lime juice in the store (ie. Real Lime-blegh) makes for the very best margarita. You can also add Triple Sec, Grand Marnier or Cointreau for a slightly sweeter hint, but that’s totes up to you. Half of our team uses it, half doesn’t. Experiment to find your happy medium, then get back to us to settle the debate.
Like we said above, the best tequilas are made with 100 percent agave. Using Agave Nectar, which is at least 30 percent sweeter than sugar and has less calories, is the “only” way SF Bartenders’ founder, Seth, says margaritas should be made. You can find Agave Nectar in most grocers now, so go out and buy yourself a bottle if you’ve only used “margarita mix” till this point. You’ll thank the Agave Nectar Gods. ‘Nuff said.
Last but not least, the very best margaritas are shaken and served over rocks, never blended, so you can really taste every ingredient, and trust us, you’ll want to.
Whichever your preference, don’t forget National Margarita Day is coming up on February 22, which happens to fall on a Wednesday. This conveniently takes place between Marg Monday, Taco Tuesday, and Thirsty Thursday. Something tells us the week of 2/20 is going to be a good one. Maybe it’ll even hold us over until Cinco de Mayo.. but probably not.
SF Bartenders is fully licensed and insured beverage catering company servicing events throughout the Bay Area and California. For more information or to hire bartenders, visit SFBartenders.co.