Good Morning Gentle Readers,
The Margarita is pretty much synonymous with Cinco de Mayo, at least here in the Great Southwest. However, the ubiquitous Margarita only dates to the early 1940's and was probably invented by Don Carlos Orozco at Hussongs Cantina in Ensenada.
Although decried by purists. frozen Margaritas were served from the beginning, initially using crushed ice, and later poured from a blender. In 1971, Mariano Martinez adapted a soft serve ice cream maker and invented the first frozen Margarita machine, which eventually led to the widespread Slurpee-ization of the drink. Slurpee-ization is when a Slurpee-like Margarita, made in a vat using low-end ingredients, is served from a machine where the bartender has contributed no more to its preparation than a man with a slot handle in his hand. This unfortunate turn of events is now the norm in most chain Mexican restaurants across the country.
Though TWC prefers a rocks Margarita, there is nothing inherently wrong with a frozen Margarita, provided it is made with proper ingredients.
Mrs TWC enjoying TWC's Mango Margarita, a tropical twist on a Cinco de Mayo favorite.
TWC's Mango Margarita
- 1.5 Oz Gold Tequila
- 1.5 Oz Triple Sec (Cointreau or other orange liqueur)
- 1 ripe Mango (or equivalent canned)
- Juice of 1/2 Lime
- 2 Tablespoons of Agave Nectar (or sugar, Splenda or honey)
- 1/2 Oz Grenadine (optional)
- Combine in blender with an equal amount of crushed ice
- Blend until smooth
- Serve in salt-rimmed Margarita or Martooni glasses