OK you don't need no stinkin holiday to enjoy this...
The Margarita comes in many colors and tastes. Probably the most common today is the frozen Margarita, but this is not the true Margarita.
The legend is a Barman "Willie" from Mexico City, 1934 in the employ of the Melguizo Family Marguerite Hemery lived in the Rio Grande Valley since the 1930s and went to a restaurant in Matamoros called Los Dos Republicas. She was friends with the owner and, as the story goes, his bartender composed a special drink for her. The recipe is 2:1:1 = (50% tequila, 25% Triple Sec, 25% fresh lime or lemon juice)
Margarita
1 ounce tequila
Dash of Triple Sec
Juice of 1/2 lime or lemon
Pour over crushed ice, stir. Rub the rim of a stem glass with rind of lemon or lime, spin in salt—pour, and sip.
Fresh squeezed lime juice is the key ingredient. The most common lime in the U.S. is the thick-skinned Persian lime. However, margaritas in Mexico are generally made with Mexican limes (Key limes). These are small, thin skinned limes and have a more tart and an often bitter flavor compared to Persian limes.
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