The Margarita
The Margarita first appeared in the 1930s having been (one may speculate) perfected during the Prohibition era, like so many classics. The salt may have been to disguise the drink as a salt-shaker.
Serve in a martini glass or coupette
How to Make a margarita
Salt that rim like there's no tomorrow
Equipment you'll need
Boston Shaker
A two piece shaker consisting of one stainless steel can and a robust glass. The Boston allows enough capacity to aerate the drink
Fine Strainer
The fine strainer removes fine ice shards and other impurities that may influence the quality of the drink
Ice Tongs (optional)
Be hygienic!
Hawthorn Strainer
Place on the top of the Boston Shaker to remove large objects such as ice cubes
Measuring Jigger
Ideally, a jigger should have a 25ml and 50ml measuring cup
Pour Spouts (optional)
Place in the top of your spirit bottles to ensure an even and clean pour
ingredients
- 35ml Tequila
- 15ml Orange Liqueur
- 20ml Lime juice
- 5ml Agave Syup
- Cubed Ice
Method
Add all ingredients to the glass half of your Boston Shaker. Fill the glass with cubed ice.
Place the tin over the top and gently pat with your hand to form a tight seal. Shake hard for 10 seconds.
Serve
Split your Boston tin and place the Hawthorn strainer on top of the steel can. Pour through the Fine strainer into a martini glass and garnish salt on the rim.
Glassware
Serve in a 6 ounce martini or coupette glass
