![]() The Margarita remains the number one selling cocktail in America by a long shot. Taking inspiration from and understanding the pain points of the innovative bars that came before us, we sought to perfect spicy Tequila to perfect the spicy Margarita, a cocktail that we believed had a reason to exist in the cocktail canon.įast forward 15 years, and our predictions clearly had some merit. It was also around this time that the CRT (tequila regulatory council) expanded its definition of 100% agave tequilas to create the Extra Anejo category and well as opening the door for 100% agave infused tequilas. Still, we found that all of these cocktails could also be inconsistent, with the piquancy or heat intensity of the pepper varying depending on the season and origin of the pepper. In 2006 we also saw a version of a spicy margarita on an early menu at a popular New York City Cocktail bar called Death and CO. A few years later, in 2006, we also saw this cocktail in Jackson Hole, Wyoming, at an Italian Restaurant, Calico. The bar was opened in 2002 and had an extra spicy Habanero Margarita that, while delicious, was also very, very piquant. We noticed the first spicy Margarita at a Mexican/ Chinese fusion restaurant called Bario Chino on Manhattan's Lower East Side. It is in this climate that Spicy Margaritas start to become a thing. Over the past 10 years, Tommy's margaritas are much more common as the "correct" way to build a margarita, and the triple sec, curacao, or other orange liqueur is no longer a must have for a margarita (though, according to the US government it still is) It is the official build of the Tanteo "Pick your Kick Margarita" (2 oz Tanteo Tequila of your choice, 1 oz. I still call this cocktail the Tommy's Margarita. Julio thought that since Tequila was made with agave, it would make sense to sweeten it with agave as well. The health food craze was percolating in San Fransisco at this time, and Julio got his hand on a new sweetener, Agave Nectar, that he used to replace the triple sec in a margarita. This also found its way into many of the frozen margaritas and led to the dark days of cocktail making.Ī glimmer of hope appeared in 1990 with Julio Bermejo and the creation of the Tommy's Margarita at his bar - Tommy's - in San Francisco. This also took place in the Margarita, with synthetic syrupy mixes replacing the fresh Juice proscribed in the Esquire Margarita recipe. Hence, the dates are a little mirky.Īnother macro trend after the 2nd world war was the use of artificial ingredients and additives in our food. However, Martinez claims his father was making frozen margaritas in an early blender in the 1930s in El Paso. Martinez is credited with inventing the frozen margarita machine in 1971. Credited to Dallas Restauranteur Mario Martinez, Martinez modified a soft serve ice cream machine to deliver enormous amounts of margaritas to his customers. Frozen Margarita's brought this cocktail to the masses. Still, no one can say that the frozen Margarita wasn't a game changer. Some might argue that the next evolution of the Margarita was a digression. This recipe also includes the addition of a salted rim, which is why this reference gets more attention than the Jose Cuervo post, despite being 8 years later. In the May version of Esquire magazine in 1953, the drink of the month was a Margarita, with a formula of 1 oz of Tequila, a splash of triple sec, and the juice of ½ of a lemon or lime. It is another 8 years, however, until we get the first margarita recipe in print. However, because this ad is quite subtle, it is clear to me that by 1945 the Margarita was known well enough to be mentioned in a mass market ad by the largest tequila brand in the world. This evolution took place between 19 when we see an ad for Jose Cuervo that shows what looks like a margarita with the line: Margarita: More than a girl's name……Ī lot happened between 19 with civil wars, world wars, and atomic bombs, so we can forgive our former generations for not writing down more. You even have The Ultima Palabra, the mezcal version of the Last Word cocktail.Īnd this is the common belief about how the prohibition tequila daisy south of the border became the Margarita. You have the classic Caipirinha cocktail made with Brazilian Cachaça, which is made into the Russian-sounding "Caipiroska" when made with Vodka. You have the Bloody Mary made with Vodka, but use the Spanish name Maria to describe a bloody made with Tequila. This is because Daisy in Spanish is Margarita, and changing the language is a common way to change the base spirit used in a cocktail. In my last post, I stressed the importance of the tequila daisy cocktail in the birth of the Margarita. ![]()
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