National Margarita Day has arrived …. ¡Salud!
This year, we are traveling the world to get some of our hospitality partners’ favorite margarita recipes. From California to Aruba, notable chefs and mixologists, including José Andres is offering readers a reason to expand your margarita-making horizons.
In order to fully celebrate, we wanted to tell you the tale of how the margarita came to be … at least according to Mexican folklore. The margarita was first said to be invented in 1938 by Carlos “Danny” Herrera. He owned the restaurant Rancho La Gloria in Tijuana, Mexico. The story goes that a dancer by the name of Marjorie King came into his bar, and couldn’t drink anything other than tequila. King appreciated the spirit but couldn’t drink it neat so Herrera threw together the ingredients used for a tequila shot — salt and lime juice — and a few shakes later, thus began one early version of the margarita.
Another top contender for the inventor title is Margarita Sames, a wealthy Dallas socialite who claimed she whipped up the drink for friends at her Acapulco vacation home in 1948. Among her well-connected guests was Tommy Hilton, who eventually added the drink to the bar menu at his hotel chain. According to The Complete Book of Spirits by Anthony Dias Blue, though, the first importer of Jose Cuervo in the United States advertised with the tagline, “Margarita: it’s more than a girl’s name,” in 1945, three years before Sames claimed to have invented the drink.
Yet another version of the story comes from research done by VinePair. As VinePair explains, the margarita was most likely invented by an Irish man named Madden in 1936 (via Difford’s Guide). That’s when the first mention of a Tequila Daisy, a riff on a brandy-based drink that dates to Victorian times, came about in a newspaper story. While traveling in Mexico during the United States’ Prohibition Era, the newspaper editor sought out a bar to get a drink. That’s where he met the bartender, Mr. Madden, who explained that he accidentally picked up the wrong bottle when making a Daisy for a customer one day. However, Madden lucked out: the customer loved the tequila version of the drink so much that he told all his friends and the word soon spread about the new cocktail.
According to Liquor, the only difference between a Daisy and a margarita (or a “Tequila Daisy,” as it was once known) is the use of tequila instead of brandy. It’s not the super-sugary alcoholic slush that some people enjoy today but, in all likelihood, it could have been the start of the drink we now call the margarita (Tasting Table). No matter who invented this beautiful cocktail, it’s become a fan favorite—and thanks to the creative minds of many bartenders around the world, it’s also an inventive libation that makes for the ultimate Mexican-inspired drink. Whether you make it with tequila or tequila’s famous sister, mezcal, you will find a refreshing sip every time.
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Craft Raspberry Margarita | West Hollywood, California
- 2 oz of Tequila Blanco (Make sure it’s a 100% agave tequila)
- 1 oz Fresh Squeezed Lime Juice
- 1 oz Chambord Liqueur
- ½ oz Blue Agave
- Add all ingredients to a shaker and shake.
- Pour in a rocks glass with fresh ice.
2. CREATIVE DESIGN IN THE HEART OF DOWNTOWN SAN DIEGO’S GASLAMP QUARTER
The Spicy Berry Margarita | San Diego, California
- 2 oz Reposado tequila
- 0.75 oz each of Agave, lime juice, Chambord
- 2 Dashes Fire Tincture Bitters
- Garnish with fresh blue/black or raspberries
- Add tequila, agave, lime juice, Chambord, and bitters.
- Then, stir together.
- Pour into a short glass and garnish with raspberries.
3. STAY AND EXPERIENCE A RIVIERA MAYA PARADISE IN MAYAKOBA[dropcap letter=”N”]amed one of the best resorts in Mexico, discover beachfront Andaz Mayakoba Resort, secluded in the private, gated-Mayakoba complex, nestled on the coastline of the Mexican Caribbean and surrounded by vegetation and nature. Guests can enjoy feet-in-the-sand activities and exquisite gastronomy.
“The Lady in Black” | Playa del Carmen, Mexico
- 2 oz. Silver tequila of your choice
- ½ oz. lime juice
- ½ oz. lemon juice
- ½ oz. activated charcoal
- ½ oz. simple syrup
- ½ oz. smoked syrup infused with chili pepper
- 1 oz. soda water
- Dissolve activated charcoal into the tequila
- Combine with ice and remaining ingredients in shaker and shake for 30 seconds
- Strain over ice in glass of your choice
- Top with soda water
- Garnish with fresh chili and/or dehydrated blood orange
4. ESCAPE TO THE CARIBBEAN (NEED WE SAY MORE?!)[dropcap letter=”W”]Welcome to the beachfront at Hyatt Regency Aruba Resort Spa and Casino. Take in spectacular ocean views from the moment you enter the lobby. Enjoy an energizing vacation getaway in newly designed rooms and spend afternoons lounging at the beach or by the pool. Discover their boutique shopping and dining or the local shops nearby. After an adventurous day out, rejuvenate your body and soul with an aloe vera treatment from ZoiA Spa.
Sunshine Margarita | Palm Beach, Aruba
- 1 oz Tequila
- 2 oz Margarita Mix
- ½ oz Triple Sec
- Salt Rim
- Mint leaves, and flowers for garnish
- Pour ingredients into a shaker with ice and shake vicariously for 30 seconds.
- Pour into chilled glass with salted rim.
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Traditional Margarita | White Plains, New York
- 1.5 oz Tequila
- 5 oz Cointreau
- 1 oz Fresh Lime Juice
- 1 oz Simple Syrup
- Combine all ingredients into small shaker tin
- Add ice and shake 20 times
- Strain into rocks glass over fresh ice using Hawthorne strainer
- Garnish with Lime wheel
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The Cactus Flower | Excelsior Springs, Missouri
- 1 ½ oz Casa Nobla Tequila
- ½ oz Agave Syrup
- 1 oz Lime Juice
- ½ oz Hibiscus Syrup
- Firewater Bitters
- Topped with Club Soda
- Combine all ingredients in a shaker with ice and shake until cold.
- Top with club soda and garnish with a lime wheel.
7. DAZZLING DAYS AND NIGHTS BUOYED BY PURE BRILLIANCE
[dropcap letter=”M”]oments of total relaxation, wellness and luxury pampering at Hotel Barriere Le Carl Gustaf. Sample bespoke treatments, practice yoga in total serenity or enjoy a relaxing massage on the balcony of your bungalow or in your room. A place to revive the senses. A place to satisfy all desires.
Lime Margarita | St Barth’s, Gustavia
- 45ml Lalo Blanco (Tequila Jeune)
- 20ml Dry Curaçao (Triple Sec)
- 25ml fresh lime juice
- Shake & Double Strain
- Serve in a short glass on the rocks or a coupette with no ice.
- Garnish with half pink Himalayan salt rim.
8. CELEBRATING 25 YEARS OF PARADISE[dropcap letter=”F”]or more than two decades, Atlantis — best known for exuding Bahamian culture, serving as a marvel and custodian of marine life, and its landmark pink architecture — has paved the way for luxury, hospitality, and entertainment in the Caribbean and around the world. Now the resort is raising the bar even higher by embarking upon a new chapter with an array of massive upgrades and striking enhancements.
Named as one of Time’s “100 Most Influential People” and “Outstanding Chef” by the James Beard Foundation, José Andrés is an internationally-recognized culinary innovator, author, educator, television personality, humanitarian and chef/owner of ThinkFoodGroup. A pioneer of Spanish tapas in the United States, he is known for his avant-garde cuisine and his award-winning group of 28 restaurants throughout the country and beyond. His innovative Minibar by José Andrés earned two Michelin stars in 2016 and 2017.
Salt Air Margarita, Fish by Jose Andres | Nassau, Bahamas
- ½ ounces fresh lime juice
- 1 casa Noble ounces blanco tequila
- ½ ounces Combier orange liqueur
- ½ ounces simple syrup
- 8 ounces water
- 4 ounces fresh lime juice
- 2 tablespoons salt
- 2 teaspoons simple syrup
- Make the Margarita
- Fill a cocktail shaker with ice. Add the tequila, combier, simple syrup and lime juice and shake well. Strain into a chilled coupe.
- Make the salt air
- Combine all the ingredients for the Salt Air into a large bowl. Using an immersion blender, mix until bubbles form. Carefully spoon on top of the drink