He transformed a soft-serve ice cream machine into one that pumped out frosty margaritas. After seeing a Slurpee machine in a 7-Eleven, Martinez was struck with inspiration. The 26-year-old Dallas restaurateur was having trouble creating the frozen drink for customers bartenders complained they took too long, and customers thought they melted too quickly. The origins of the cocktail are unclear, but the origins of the frozen margarita machine are pretty straightforward: Mariano Martinez invented the frozen margarita machine in the early '70s. The drink had a similar recipe but was called Picador (a type of bullfighter). The very first print mention we can find of the drink (but not the name) comes from the 1937 book Cafe Royal Cocktail Book by William Tarling. This is probably not true, though: The first importer of Jose Cuervo used the tagline "Margarita: it's more than a girl's name" in 1945 - three years before Sames debuted her drink. One of her party guests was Tommy Hilton, who added the drink to the bar menu at his hotels. The most widely spread rumor is that an American socialite named Margarita Sames created the drink for her friends in 1948. No one is quite sure who invented the margarita, but there are a lot of theories. Kick back, grab the salt and limes, and enjoy a frosty drink while reading these facts about your favorite cocktail. Sweet, tart and salty -it's the perfect combination." If you sip a lot of salt, you get one sensation less, you get another.
"With the salt on the rim of the glass, each sip is different. "Shake the ingredients together and pour over ice - or not - and serve with lime and salt on the rim," Espinoza said.
Don't use any simple syrup." Espinoza said.įor the house margarita, the Xicoh, add a splash or Grenadine to the tequila, liqueur and lime juice, leaving out the simple syrup as Grenadine is sweet on its own. "Pick a brand - Patron tequila, Patron Citronge Orange, lime juice and add any fruit you want, a handful or less, maybe 1/4 cup of fruit, and blend it. To make a blueberry/raspberry margarita, Espinoza said to muddle two raspberries and two blueberries into silver tequila, along with the liqueur, lime juice and simple syrup. "The first time, you might want to use just half a jalapeno. To make your own jalapeno-infused tequila, place a whole jalapeno halved or sliced, along with some pieces of cilantro, into a 750ml bottle of tequila and let it sit for a couple of weeks. 'My favorite margarita is one we call 'El Diablo,' made with Milagro Reposado Tequila infused with jalapeno," Espinoza said. "The tequila has a really sharp taste the liqueur, a smoothing taste the citrus juice, a tart taste and the simple syrup, a sweet taste."įor those who want to try mezcal, Xicohtencatl offers a Mezcalita, using the same ingredients and proportions as a margarita, but substituting mezcal for the tequila. What goes into making the perfect margarita? "Four items - tequila, a liqueur (Triple Sec, Cointreau or Grand Marnier), lime or other citrus juice and simple syrup," Espinoza said.
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