As with many famous cocktails, legends of origin abound. Who invented the margarita, the quintessential summertime libation? Was it Dallas socialite, Margarita Sames, who loved to impress her guests visiting her vacation home in Acapulco, Mexico by nipping behind the bar and mixing up a variety of drinks? At one party in 1948, Margarita threw together tequila, lime juice and cointreau. Her drink became the rage! Maybe the most prevailing story attributes the margarita’s creation to a showgirl, Marjorie King who was allergic to all alcohol except tequila. While visiting Mexico in 1938, King asked the bartender to make her a cocktail using tequila. The bartender poured tequila over ice, added lime juice and triple sec. Majorie’s name in Spanish translates to Margarita.Voila! Many more colorful stories exist regarding the margarita, but who knows the real truth?
Purists use white tequila, Cointreau instead of the less expensive, Triple Sec and lime juice. On the rocks, frozen, with various fruits and liqueurs-the variations are endless. This margarita uses pureed fresh mango, lime juice, a limonella liqueur, Cointreau and a premium white tequila, such as Herradura silver, 100% agave. The result is a thicker drink, almost a smoothie-like consistency. The mangoes have to be dead ripe; if not, add some simple syrup to further sweeten the drink. Frozen or canned mangoes work well if fresh mangoes are not available.
4 large mangoes, peeled and sliced
3 ounces silver tequila
1 ounce limonella liqueur
3-1/2 tablespoons Cointreau
3-1/2 tablespoons fresh lime juice
In a blender, add mango and puree until smooth. Add the tequila, limonella liqueur, Cointreau and lime juice, blend a few seconds more, then add crushed ice. Blend again until the drink has the consistency of a milkshake. Pour into chilled glasses and garnish with lime slices. If a thinner consistency is desired, add a few more pieces of crushed ice to the blender. Taste, sweeten with a little simple syrup, if desired.