The margarita’s origin is deliciously disputed, a cocktail born from tequila’s sunny spirit and a citrus kiss. Stories trace it to 1930s–40s Mexico and the American Southwest. Some credit bartender Carlos “Danny” Herrera inventing it in 1938 for a showgirl allergic to other spirits. Others point to socialites and aviators mixing tequila, lime, and Cointreau during Prohibition era border crossings. The name itself likely nods to “margarita,” Spanish for daisy, reflecting a family of cocktails that pair a base spirit with citrus and liqueur. Whatever the true tale, the margarita emerged as an emblem of cross border hospitality, part Mexican zest, part North American party, crystallising into the familiar salted rim glass and sunny reputation we know today.

A classic margarita uses three core ingredients: tequila (preferably 100% agave), orange liqueur such as Cointreau or triple sec, and fresh lime juice, often shaken with ice and served straight up in a salt rimmed glass or as like it, over ice in a salt rimmed rock glass. Simple syrup or agave nectar is sometimes added to balance tartness. Its popularisation accelerated in the mid 20th century as Mexican tourism boomed and Tex Mex cuisine spread across the United States, aided by restaurants, Hollywood glamour, and later, frozen blended versions introduced in the 1970s and 1980s that made the drink accessible in bars and family eateries alike. The margarita’s adaptability, on the rocks, frozen, fruity and chilli variations, helped cement its global fame as a reliably festive, approachable cocktail.