He makes no exception of the margarita either.
Salvador relates wholly to the issue of elevating tequila and abhors the cheapening of the category as a whole. I had the privilege of sitting down with Salvador Rivera Cardona, Azuñia’s current Master Distiller and we discussed the very matter that a Margarita is, quite literally, the sum of its parts. Salvador Rivera Cardona at Azuñia Distillery For decades Azuñia Organic Tequila has been sourced here, and the original family still sets aside acreage to grow agave exclusively for this brand. Enrique’s family joined with another landowner, and together they grew the farming operation and created a distillery where they made high-quality tequila. Just before the Margarita was finding its legs, a very young man called Enrique Partida Zepeda was born into a Mexican farming family and started working the land as a teenager for the benefit of the residents of Tequila and Amatitán. If you put cheap ingredients in a cocktail, you’ll get a cheap cocktail, every time - seems obvious doesn’t it? Nothing could be further from the truth, however. There is a devolution afoot though, and it begins with the widespread misconception that if it’s in a cocktail, the ingredients matter less. The frozen Margarita definitely has its place in the hearts of even the most serious alcohol critic. I’m a serious sipper, but I am partial to a frozen Margarita in the right setting, with the right ingredients, and when the mood strikes me, which is often. in La Jolla, California in 1947, and the first frozen Margarita machine was created by Dallas-restaurateur, Mariano Martinez, in 1971, and now sits in the Smithsonian Museum of History - the machine, not Mr. It seems to be unanimous that the first version of the frozen Margarita, was served by Albert Hernandez Sr. Sours contain a base of liquor, lemon or lime juice, and a sweetener like triple sec, grenadine or simple syrup. Margarita.Īlso in 1937, one year before Danny and Marjorie’s story apparently happened, Cafe Royal Cocktail Book published a recipe for a Picador using the same concentrations of tequila, triple sec and lime juice as a margarita.Įssentially, the margarita comes from the category of sour cocktails.
#Rancho la gloria margarita near me how to#
There’s one major problem and that is that in 1862, the book, How to Mix Cocktails by Jerry Thomas was published and features a section on sour cocktails including the Daisy Recipe. There are various other stories circulating, involving a Dallas socialite as well as Tommy Hilton and Rita Hayworth but Danny Herrera’s story seems to be the most popular, albeit it likely inaccurate.
So, he added some salt, a wedge of lime and presented his picky customer with the Margarita. The story goes like this: Danny was inspired by aspiring actress, Marjorie King, who was allergic to all alcohol except tequila, which she didn’t like to drink straight. What I will say is that one of the most common beliefs is that Carlos “Danny” Herrera created the cocktail in his Tijuana restaurant, Rancho La Gloria somewhere around 1938. I refuse to be another alcohol spirits writer who pretends to possess all the facts about how the Margarita first got started. In an interview with Salvador Rivera Cardona, Azuñia Tequila’s Master Distiller, she tackles the confounding notion that ingredients in your Margarita matter less because they’re mixed, and why all tequilas are not created equally…at all, in fact.
Natasha Swords explores where the Margarita came from, and more importantly where it’s going.