Philippe Arnoux Photography

April 11, 2010


Filed under: Panama — Philippe @ 4:43 am


  • Salt, for rimming the glass (optional)
  • Ice
  • Tequila (blanco, 100 percent agave)
  • freshly squeezed lime juice
  • Cointreau (not Triple Sec)

The ratio for margarita mix can vary from equal parts of each ingredient to 3:2:1 tequila: cointreau: lime juice.


  1. If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, and then dip in salt.
  2. Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately.

The drink can be served shaken with ice, on the rocks, blended with ice (frozen margarita) or without ice (straight up). It can also be served with sugar on the rim of the glass.

Using blue curacao gives the blue margarita…. Beautiful….

There are many claims to the invention of the Margarita, but the prevailing credit goes to Margaret “Margarita” Sames, a wealthy Dallas socialite. As the story goes, the cocktail was born over the Christmas holiday in 1948. While Mrs. Sames is confident that her recipe was the first incarnation of the Margarita, Eric Felten cites a recipe called the Picador, published in 1937 in London in the Cafe Royal Cocktail Book. It is made of tequila, Cointreau and lime juice (no salt).

[Chorus / Sleepy Brown – Margarita]
I’ve Been Workin All Day
Now Im Done So See Ya
It’s Time For Play
Name The Place, I’ll Meet Ya
We Can Do Tha Bar
Sip Margarita’s
Stay On Tha Floor
Go With Me 4 A Ride
Arent You Feelin Nice?
Dosent It Feel Nice?
Is Everybody High?

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