The best cocktails never go out of style. Our namesake—the margarita—is the ultimate proof. First mixed up at least 80 years ago (more on that in a minute), it’s still just about perfect: a splash of south-of-the-border spirit with a hint of something sweet and a citrus kick at the end.
The basic equation has always been simple: 2 parts tequila, 1 part orange liqueur, and 1 part lemon or lime. But the rest of its origin story is up for debate. Did Danny Herrera make it in his Mexican cantina in 1938 as a tribute to dancer Marjorie King? Or was it Don Carlos Orozco in Ensenada, who served it up to an ambassador’s daughter, Margarita Henkel, in 1941? Was it Pancho Morales, a Juarez bartender in 1942, or Dallas Socialite Margarita Sames in 1948?
All these creation stories ignore an important detail: the Syracuse Herald had announced a new cocktail called the “Tequila Daisy” back in 1936. Not only was it almost exactly the same recipe as we use today (with an added splash of sugar), the word margarita, don’t you know, is Spanish for Daisy.
One milestone of margarita history is not in doubt: the world’s first frozen margarita machine was invented in 1971 by Mariano Martinez, a Dallas restaurateur. The merits of this creation have long divided margarita fans into camps—let’s call them slushies versus rockies—but it was only the beginning of the libation’s evolution.
Strawberry margaritas became all the rage in the 80’s and soon the fruity floodgates opened: raspberry, pineapple, blueberry, and watermelon. Since then, craft cocktail bars have continually experimented with ingredients like cucumber, lemongrass, and jalapeño. You can pretty much personalize your margarita any way you like at this point—and you should!
We look forward to serving our favorite varieties at Margaritaville Resort Orlando when we open next year. If you are interested in owning or renting at MRO, you can sign up for more information using the form at the top right of this page, or here.
Here are three versions to get your juices flowing (creatively and literally).
- 1 oz. tequila
- Dash of Triple Sec
- Juice of 1/2 lime or lemon
- Rub the rim of your favorite margarita glasses with a lime wedge, and press lightly in salt.
- For “on the rocks,” add two ice cubes to the glass, pour margarita over ice.
- For “straight up,” pour mix over ice in a shaker and then strain into glass.
JIMMY BUFFET’S MARGARITAVILLE KEY WEST MARGARITA
- 2 ½ oz. Margaritaville® Gold Tequila
- 2 oz. melon liqueur
- 3 oz. piña colada mix
- 1 ½ oz. lime juice
- 1 ½ oz. orange juice
- 3 dashes of grenadine
- 1 ½ cups Ice
- Add all ingredients to a blender or Frozen Concoction Maker.
- Blend on high speed.
- Pour into prepared glass. (See Classic recipe step 1.)
- Makes 2-3 drinks.
- 2 oz. mezcal
- ½ oz. Cointreau
- ½ oz. fresh lime juice
- ¼ oz. agave nectar
- Smoked salt for rim
- Mix in a chilled cocktail shaker.
- Pour into prepared glass, substituting smoked salt on the rim.
- Serve with or without ice.