Midcentury Margarita
The classic spec for a Margarita started firming up in the late 1930s, though not necessarily going by its now-famous name yet. The drink took hold of America in the 1950s on a grand scale and this classic version with orange liqueur served up reflects the drink’s aesthetic at the time. The sugar-salt rim sprang from my fascination with people who order sugar rims on their Margaritas, but trust me on this one–it works!
INGREDIENTS
2 oz. blanco tequila
1 oz. lime juice
¾ oz. orange liqueur*
¼ oz. rich simple syrup
ABV LEVEL
Mix equal parts sugar and salt in a saucer. Moisten half of the rim of a coupe and apply sugar-salt mixture. Set aside. Combine all ingredients in a shaker. Fill two-thirds full with ice, seal, and shake vigorously for 15 seconds. Strain into prepared coupe. Garnish with dehydrated lime wheel if desired.
*Cointreau is classic; Grand Marnier (which we use at Gigantic) adds depth; and dry Curaçao can lend vanilla and floral notes depending on the brand