Mexico and the Margarita 


Tequila, lemon and orange liqueur: a Mexican blend 

 One mention of Mexico, and we are transported to a world of sun, food and drinks to suit all tastes. Mexican cuisine, with its unique flavours, is one of the most cherished in bars around the globe. One of its mainstays is tequila, a distilled alcoholic drink made from blue agave, a plant that grows in volcanic soils and arid climates. It takes up to 8 years to reach the ideal maturity. 

 The margarita is an aperitif, with the perfect mix of ingredients to stimulate one’s appetite. Tequila is the base, and the cocktail was conceived in the late 1940s, with various stories laying claim to its origin. 

 The first time the modern-day recipe was published was in 1953, in Esquire Magazine. Over time, the drink has become increasingly popular, especially in the United States during the 1960s and 1970s. The invention of the electric blender gave way to the frozen margarita. 

 Let’s try the classic margarita: 


50ml of Tequila 

20ml of orange liqueur (Triple sec) 

15ml of lemon juice 


Pour all ingredients into the cocktail shaker, with ice. Shake well and strain into a cocktail glass. Decorate the rim with salt. 


About Author

Economist, drinks specialist, founder of the House of Cachaça, and also runs IMC Drinks, a company that promotes the development of Brazilian drinks overseas.