Feb. 22 is National Margarita Day! The delicious treat is one of the most popular alcoholic beverages in the U.S. and is a delicious boozy concoction of tequila, triple sec and lime.
Nationalmargaritaday.com said that the classic margarita was concocted in the 1930s and 1940s but the ever so popular frozen margaritas was invented during the 1970s.
The margarita is the most poular tequila based cocktail in the United States. "The margarita has developed into so many different flavors and varieties, each differing slightly depending on region. A few of the more popular flavors include Strawberry Margarita, Mango Margarita, Limeade Margarita, Watermelon Margarita, Pomegranate Margarita, Raspberry Margarita and Blackberry Margarita," reports nationalmargaritaday.com
Kyle Ford a New York City based mixologist and brand ambassador for Cointreu said to The New York Daily News that "America loves margaritas. It's the number-one-selling cocktail in the country. There's a holiday for almost everything, so how cool is it that there's one for a cocktail?"
Ford tells The NY Daily News that the first margarita was created by Margaret "Margarita" Sames in 1948. She was a Dallas socialiate who loved tequila and Cointreu. During a party at her vacation home in Acapulco she served a mixture of alcohol with fresh lime juice and garnished with a rim of salt on the glass.
"It's extremely well balanced. It's strong, sweet and sour," Ford says to The NY Daily News. "And that sets you up for an infinite amount of variations."
Jenna Fagan who is president of Tequila Avon shared this recipe with The NY Daily News:
"The original Cointreau margarita
2 oz. Blanco tequila
1 oz. Cointreau
1 oz. Lime juice
Combine all ingredients in a mixing glass and add ice. Shake and strain into a margarita glass. Garnish with a lime wheel and salt."
CNN's Eatocracy also had some tips for enjoying Margarita day.
"You can add different fruit juices to your mix, or you could start at the base and make infused tequila. The process is pretty simple: Empty a bottle of tequila into a sealable, non-porous container (preferably a glass canister with a spigot) and add your flavoring," reported Eatocracy. "Chunks of pineapple work really well, so do jalapeños and strawberries. Make sure to strain the liquid back into its original bottle to remove any seeds before serving. And, just be wary that the longer you let the infuser sit in the tequila, the stronger it'll be. You don't want to end up with japaleño tequila that burns like jet fuel."
Enjoy.
This article is copyrighted by Travelers Today, the travel news leader
