Cocktail guide: How to make a Margarita

With numerous stories regarding its origin, the most likely one is that the Margarita is a variation of a drink dating back to the 1920s called “Daisy”. The Daisy is traditionally made with a spirit, citrus, orange liqueur and soda water.

Some say that the invention of the Margarita was a mistake by a bartender called Madden in Tijuana, Mexico, who picked up the wrong bottle when making a Daisy for a costumer one day. The costumer loved the tequila version and told all his friends about it. The difference between a Daisy and a Margarita is the use of tequila as the main spirit and no soda water.

There is no way to know for sure, but what most likely happened is that the Margarita being such a simple cocktail, its “invention” could have happened in many different places at the same time, when people simply decided to try to create a variation of the Daisy with tequila and no soda water.


  • Ice
  • 6 cl tequila
  • 2 cl lime juice
  • 2 cl triple sec

For the garnish

  • Salt
  • Lime wedge

To salt the rim of your glass:

  • Sprinkle some salt on a plate.
  • Rub the rim of the glass with a lime wedge.
  • Dip the rim into the salt until the entire rim is covered.


Fill a cocktail shaker with ice, add tequila, lime juice and triple sec. Shake until the outside of the shaker feels cold. Pour, with the ice, into the prepared glass. Garnish with a lime wedge.


Margarita variations

  • Frozen Margarita

The Frozen Margarita became popular in the 1950s. In the 1970’s the first Frozen Margarita machine was invented. To make it at home, you’ll need to throw the tequila, lime juice and orange liqueur with ice until smooth.

  • Strawberry Margarita

A variation of the Frozen Margarita, this is a sweeter version with the usual ingredients, plus the addition of agave nectar and fresh strawberries.

  • Tommy’s Margarita

This version swaps out the usual orange liqueur for agave nectar, making this version sweeter than the traditional version.

The Tommy’s Margarita is a well-known cocktail that was created in the late 1960s at Tommy’s Mexican Restaurant in San Francisco, California.


  • 2 shots 100% agave blanco tequila
  • 1 shot fresh lime juice
  • 1/2 shot agave syrup
  • Half salt rim for garnish