By James Irvine, Group Creative Cocktail Lead, Merivale & 2023 Bartender Magazine Bartender of the Year
Whilst perched at a bar, it is undeniable paying short odds of the inevitability of a guest ordering a Margarita. It’s the world’s most popular cocktail, and for good reason. In its purest and simplest form, a humble mix of good quality tequila, freshly squeezed lime juice, curacao/agave nectar and contrasting pops of sea salt – if that’s your thing. The Margarita is one of those renowned classic cocktails with a formula that opens the door to an endless list of variations, twists on classics and contemporary cocktails galore.
The Margarita is one of those renowned classic cocktails with a formula that opens the door to an endless list of variations, twists on classics and contemporary cocktails galore.
The origin story of the Margarita is [like many classic cocktails] slightly contested. According to cocktail historian Dave Wondrich, it’s plausible that the Margarita gained popularity through the 1930’s and most notably in 1937, where the Tail O’Clock Restaurant in Los Angeles were ordering five cases of Tequila at a time to keep up with the demand of their newly listed cocktail from bartender Johnny Durlesser. Wondrich summarises this as, ‘not completely accurate, but unlikely to have been completely fabricated’… cool. The chronological order of the Margarita can be dated to 1930 to Doña Bertha in Taxco, Mexico and then further credited to Danny Negrete in 1936, off the back of the popularity of the Daisy and made specifically for Danny’s girlfriend, Margarita, who enjoyed salt in her drinks. Danny moved bars to the Agua Caliente Racetrack in 1944, the bar also credited for creating the Margarita in the 1930’s.
Whomever or whichever cocktail folklore you believe, there is no argument in the creation of a globally renowned drink. However, in saying that the agave spirit category hasn’t always been as prominent a category. Tequila has seen monumental growth in sales and production over the last 25 years, with further Compound Annual Growth Rate of 7% between 2021-2026. Along with this, the growing devotion to Tequila and Mezcal on back bars and cocktail lists over the past decade can be accredited to the craft cocktail movement, dedicated agave bars and the work of bartenders and drink leaders alike to engage the palates of guests around the globe. Furthermore, alternative Mexican agave spirits such as Raicilia and Sotol are gaining more traction and interest at a consumer level. [Information sourced from IWSR].
With the meteoric rise of this great spirit and cocktail category there is no wonder why guests are flocking to bars that celebrate the total package. Whether it be honouring the classic, wowing with the contemporary or splurging out with the bougie premium tequila category, there truly is something to cater for every guest and every bar. With Tequila Week coming up at Merivale, we’ll be celebrating with a group-wide offering of Margaritas for 10 days!
Meanwhile, here are some recipes I’m really enjoying at the moment. Including my personal preference for a Margarita, which is essentially a hybrid between a Classic and Tommy’s.
This is How I Like My Marg
50ml Fortaleza Blanco
30ml Lime Juice, hand-squeezed
10ml Cointreau
10ml Agave Water [1:1]
Pinch of Salt
Shake and strain into rocks over ice
Garnish: Lime hull from juicing
Fuego Batanga
30ml Arette Blanco
15ml Alma Tepec Pasilla Mixe
½ Lime, hand-squeezed
Mexican Cola or Glass Bottle Coca-Cola
Rim a highball glass with seasoning salt; we make a tasty chilli salt but do as you please.
Build ingredients into prepared glass and top with ice
Garnish: Lime hull from juicing
Infante
50ml Codigo Reposado
20ml Orgeat
20ml Lime Juice, hand-squeezed
Dash of Rose Water [omit if you use blossom water in orgeat]
Pinch of Salt
Shake and strain into rocks over ice
Garnish: Lime wedge