Cinco de Mayo technically commemorates the Battle of Puebla in 1862, but for most of us the day is an excellent excuse to party—and nothing symbolizes Mexico better than a margarita.
Three things are crucial when making a margarita: fresh lime juice, Cointreau (rather than triple sec) and the best tequila you can find. The standard ratio is 7:4:3—50 percent tequila, 29 percent Cointreau and 21 percent lime juice.
- 1½ ounces tequila
- ½ ounce Cointreau
- 1 ounce freshly squeezed lime juice
Rub the rim of the glass with lime juice, and coat with salt. Combine ingredients in a cocktail shaker with ice. Shake briskly and strain over ice into the glass, taking care not to dissolve the salt. Garnish with a slice of lime.
The backbone of every great margarita is an even better tequila. But this South of the Border spirit has developed quite the reputation and is steeped in misconception. To shine some light on the mystery, we offer a crash course in tequila, to help leave you a more informed drinker who just might be able to impress that know-it-all bar buddy.
Planning your own Cinco de Mayo party? Shake it up with a Florida twist with these recipes from our favorite Sunshine State chef, Justin Timineri.
Salted & On The Rocks
We’re taking the standard margarita and giving it a Key lime twist with two recipe variations: the classic and the sweet.