The Best Texas Margarita Recipe
Born and raised in Mexico, the margaritas personality reflects the flavor of its native land. Its fate has also been inextricably bound with tequila, a spirit that until recently was known as a coarse and fiery spirit that needed to be combined with fruit juice and sugar in order to be palatable. Tequila has become respectable — and not just in the sunny states that border Mexico, but all over the world.
This Texas Margarita is a twist on the classic cocktail, made with pineapple juice (or just chunks) and a little bit of jalapeño for added spice! If you’re not a fan of pineapple juice, you can substitute for orange juice for this amazing drink recipe. Cheers!
One reason for the margarita’s ascent to stardom is that it is an exceptionally versatile cocktail. It lends itself to several methods of preparation, and variations in fruit-flavorings. It blends easily with liqueurs and marries well with the taste of different types of ingredients.
- 2 ounces tequila
- 1-ounce triple sec or Cointreau (see below)
- 1-ounce lime juice
- 1/2 cup pineapple or orange juice
1 jalapeno pepper, sliced
Pineapple chunks, limes, or orange half moons, for garnish
Kosher salt or sea salt, for garnish
- Pour salt into a saucer
- Moisten the rim of a margarita glass with a lime wedge
- Dip the glass into salt to line the rim and then fill with ice; set aside
- In a cocktail shaker with ice and add tequila, triple sec, pineapple or orange juice, and lime juice
- Shake to combine and strain into prepared glass. Garnish with limes, pineapple chunks, or orange half-moons.
Cointreau or Triple Sec?
When preparing a premium margarita, Cointreau is the consensus choice as an orange liqueur. The advantage of using Cointreau in a premium margarita is that the liqueur order augments the cocktail’s bouquet and taste profile, but won’t alter its natural color.
For margarita aficionados, several other liqueurs have risen above and beyond the call to duty. Proven margarita performers include the French black raspberry liqueur, Chambord; the Japanese honeydew liqueur, Midori; the Italian almond liqueur, Disaronno Amaretto; and Damiana, a Mexican liqueur made from the damiana plant. Another often relied upon cordial is blue Curaçao, an orange-flavored liqueur slightly sweeter than triple sec and beloved for its luminous blue color.
Margarita History – Fact or Folklore
In 1948 Margarita Sames created this drink in Acapulco, Mexico using her two favorite spirits; Cointreau and tequila. Legend says her husband gave the drink its name by presenting his wife with glassware etched with ” Margarita”.
Another popular myth states that restaurant owner Danny Herrera, of the Rancho La Gloria near Tijuana, Mexico, mixed and named this cocktail especially for American actress Marjorie King, since she was allergic to every spirit except tequila. Margarita is Mexican for Marjorie.
There are variations, both regarding its origins and the proportions. However, the manufacturers of Cointreau designated 1998 as the official 50th anniversary of the invention of the Margarita.
To Salt or Not to Salt
Traditionally, bartenders rim margarita glasses with coarse salt. However, many drinkers find a 50/50 mixture of salt and sugar more palatable. Many people find that a salt rim enhances the flavor of the Margarita. To salt glasses, rub the rim of the glass with lime or lemon then gently dip into a saucer laced with kosher or fine sea salt. Remember to salt the rim before it is filled with ice or ingredients.
Enhancement: Frozen Fruit Margaritas
Armed with an electric blender, you can puree any fresh fruit to enhance the flavor of your margaritas. Prickly pear marmalade, canned Bartlett pears, applesauce, blueberries, prickly pear juice, mangoes, pineapples, strawberries, raspberries, bananas, and pomegranate are just a few of the ingredients you can use. The secret, when possible, is to use fresh fruit and a liqueur to match the fruit. For example raspberries with raspberry liqueur, or bananas and banana liqueur.