Of all the many cocktails made and ordered in America none is as popular, stalwart, and sought after as the margarita. This titanic tequila tipple tops tables from town to town. Sadly this great drink is often ordered and often done very very wrong.

Last week I wrote about the uses for bottled bloody mary mix, none of them involving making bloody mary’s. Bottled margarita mixes are far far worse and good for little more than shelf filler or target practice.

This is because there is no substitute, absolutely none, for freshly squeezed lime and lemon juice. Without hand squeezing your lime juice the day of mixing you will always make an inferior margarita.

So where was the Margarita invented and by who? We’ll never know because the history of cocktails is written by drunks. It does seem to be a modified tequila sidecar in it’s base form subbing the lemon for lime and the brandy for tequila.

Once you try these recipes it’s easy to make this classic your own. Try different juices to replace a portion of the lime. If the simple syrup is too sweet try agave nectar or omit it entirely.

Try different orange liqueurs to add accents. Once the basics of this cocktails are mastered there are no end to the variations.

My Orangerita is an attempt to clone an old P.F. Chang’s cocktail I loved in college. And the Mai Mai is a margarita with a tiki edge.  

Margarita

Ingredients

2 oz Reposado Tequila

2 oz fresh lime juice

1 oz Gran Gala

1 oz Simple Syrup

Garnish: Salted rim, lime wedge.

Holding a glass upside down dip the rim in lime juice and then salt. Turn upright and add ice. Shake together ingredients and pour over the rocks into a rimmed margarita glass.

simple syrup

1 part sugar

1 part water

Stir constantly, bring to a soft boil then immediately cool and bottle. Will last 1 to 2 months in the fridge.

Orangerita

Ingredients

2 oz Reposado tequila

¾  oz fresh lime juice

1 ¼ oz orange juice (fresh Valencia works well)

1 oz Grand Marnier

1 oz Simple Syrup

Garnish: flamed orange peel (optional)

Shake together ingredients and strain over the rocks into a  margarita glass. Using a fresh quarter sized peel of lime hold it over the drink and press both sides together over a long stemmed match held away from you.

Mai Mai

Ingredients

2 oz Anejo Tequila

½  oz fresh lime juice

1 ½ oz grape juice

1 oz Grand Marnier

1 oz honey

Garnish: pineapple wheel (Optional)

Shake together ingredients and strain over the rocks into a  margarita glass. For a different kick blend on high for 10 to 15 seconds with a cup and a half of crushed ice.

For the best results when it comes to margaritas always use 100% agave tequila, and for god sakes squeeze some limes! Until next time.

Joey Schmidt is a certified sommelier, bar menu consultant, and local culinary graduate.  He is also the head mixologist for 100.5’s Richard Dixon Show and Rated R Cocktails.

Joey Schmidt, or ‘JFL,’ is a Certified Sommelier, Bar Menu Consultant, and local Culinary Graduate. He is also the Head Mixologist for 100.5 FM’s Richard Dixon Show and Rated R Cocktails. Listen for him most Tuesdays from 4 to 6 p.m., each Friday at 5:30 p.m. and visit his website atRatedrcocktails.com