“Wasted away again in Margaritaville…” ~ Jimmy Buffet

The Margarita is said to be the most common tequila based cocktail served in the United States.

Margarita Day

Five things to know about Margaritas!

  1.  The original recipe for the Margarita is equal parts tequila, orange liquor and lime, served in a salt-rimmed glass over ice.
  2. It has been said that the Margarita is a version of a prohibition drink called the Daisy, a drink on Mexican border towns substitutes brandy with tequila.  In Spanish, Margarita means Daisy.
  3. One of the earliest stories is of the Margarita being invented in 1938 by Carlos “Danny” Herrera at his restaurant Rancho La Gloria, halfway between Tijuana and Rosarito, Mexico, created for customer and former Ziegfeld dancer Marjorie King, who was allergic to many spirits, but not to tequila.
  4. Authentic Margaritas are made with Key Limes.  They are smaller more tart limes, with thin skin.
  5. The International Bartenders Association’s (IBA), official recipe for the margarita is 50% tequila, 29% Cointreau and 21% fresh lime or lemon juice.

Published by Culinary Chick

My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland. I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family. Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef. I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.

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