Unbeknownst to me, National Margarita Day is February 22nd. Seems like an odd time you ask me. Margaritas exemplify Summer, long sunny days and warm relaxing evenings. So with that, I think a post about mango margaritas just in time for Memorial Day is the perfect way to ring in the Summer season. Margaritas are also a cocktail best had with someone else, in the festive and fun way they are intended to be consumed. Although I typically make my cocktails single-serving, margaritas are my exception.
There is much debate about who first invented the classic margarita. Many argue Carlos “Danny” Herrera developed the the popular drink in 1938 at his Tijuana-area restaurant, Rancho La Gloria. It’s believed Herrera made the cocktail for a famous customer, named Marjorie King who was allergic to all hard alcohol other than tequila. To make it more appealing, he added the elements of a traditional tequila shot (a lick of salt and a lime wedge) and turned them into a refreshing drink.
Others believe a wealthy Dallas socialite may have been the first to whip up this classic drink for friends at her Acapulco vacation home sometime in the late 1940’s. Tommy Hilton, a close friend of hers, eventually added her special drink to the bar menu at his well-known hotel chain.
While the inventor of the margarita may still be debatable, we do know the first known publication of a margarita recipe was in the December 1953 issue of Esquire. Their recipe called for an ounce of tequila, a dash of triple sec and the juice of half a lime or lemon.
What I love most about a margarita (of any variety) is the celebratory feeling one gets when ordering one. Is is just me or do you feel festive sipping on one while eating a taco on an uneventful weekday night? The relaxed, playful nature of these, sweet, yet slightly tart, favorite evokes nothing but good vibes-no matter where you are or who you’re with. So go for it, have a margarita, holiday or not!
- 1 ripe mango, peeled and cubed
- 3/4 cup freshly squeezed orange juice
- 1 ounce freshly squeezed lime juice
- 2 1/2 ounces tequila
- 1 ounce Tripe Sec
- 1 teaspoon agave
- dash of salt
- lime wedges, for garnish
- Sriracha salt, for rim of glass
- Step 1 Place a good amount of Sriracha salt on a small plate. Wet the rim of two lowball glasses with the lime wedges. Dip the rim of the glass into the salt to adhere. Repeat with the second glass. Set aside.
- Step 2 Using a kitchen blender, add the mango, orange juice, lime juice, tequila, Triple Sec, agave, dash of salt and 1 cup of ice. Blend on high until creamy and smooth.
- Step 3 Pour the margarita mixture into the prepared glasses. Garnish with a lime wedge and serve at once.