9 fresh margarita recipes for National Margarita Day


In case you needed an excuse to indulge, Feb. 22 is National Margarita Day.

>> Read more trending stories  

According to the Smithsonian, there are many stories about how the margarita came to be.

One story says that Carlos "Danny" Herrera developed the drink at his Tijuana-area restaurant, Rancho La Gloria, around 1938. He's said to have created the drink for a frequent customer who was allergic to all hard liquor besides tequila. To make the liquor less potent for his client, Herrera combined a traditional tequila shot with other elements, including a salted rim and a wedge of lime.

Another story says Margarita Sames, a wealthy Texas socialite, created the drink when she made it for friends at her Acapulco vacation home in 1948. 

Yet another story says Anthony Dias Blue was the first person to import Jose Cuervo to the United States. The Complete Book of Spirits says he advertised the drink with the tagline "Margarita: It's more than a girl's name" in 1945. 

Regardless of which story is correct, the world's first frozen margarita machine was invented in 1971 by Dallas restaurateur Mariano Martinez. It was acquired in 2005 by Smithsonian's National Museum of American History

Whether frozen, blended or on the rocks, a margarita is the perfect drink for any festive party or celebratory occasion.

Here are nine easy recipes to create the perfect cocktail:



Reader Comments ...


Next Up in Food & Dining

Chocolate-coffee ice cream and cake squares put good things together
Chocolate-coffee ice cream and cake squares put good things together

Cake and ice cream make a good couple. They balance each other out. One’s churned cold, the other’s baked hot. One’s creamy, the other crumbles. One loves cold weather, the other resents it. Blistering marital bliss. Ice cream insists on arctic temperatures; show it a cupboard or countertop, and it goes all drippy. Give cake a shelf...
Macaroni and cheese for grown-ups
Macaroni and cheese for grown-ups

When it comes to macaroni and cheese, it’s time to think outside the box. You know the box we mean. It’s bright, shiny blue. And the macaroni and cheese that comes out of it is bright, shiny orange. The boxed stuff is fine for kids. It’s fast and cheap, and they can’t tell the difference. But for adults, it’s time to do...
Make a sweet breakfast with these potato pancakes
Make a sweet breakfast with these potato pancakes

Americans aren’t the only people who love potatoes for breakfast. Hashbrowns are on the menu at just about every diner in the country, but in Switzerland, you’ll find an equally beloved potato dish called rosti, which is more like a potato pancake and is now on brunch menus around the world, including Bonhomie in Austin. Irish chef Donal...
Exploring the sweet subtleties of vinegar
Exploring the sweet subtleties of vinegar

When Edward Lee was growing up in Brooklyn, his grandmother fermented traditional Korean foods at home to stock the pantry, making her own gochujang and doenjang, along with several kinds of kimchi and rice vinegars. Lee now makes his own vinegars at 610 Magnolia, his restaurant in Louisville, Kentucky, using whole raw persimmons, peaches and fennel...
Instant Pot recipe: Meyer Lemon Ricotta Cheesecake
Instant Pot recipe: Meyer Lemon Ricotta Cheesecake

Excerpted from “The Essential Instant Pot Cookbook” by Coco Morante ($19.95, Ten Speed Press) Meyer Lemon Ricotta Cheesecake With an almond cookie crust and a light, lemony filling, this cheesecake is an update on an Italian classic. Serve it as is, or with a dollop of lemon curd and a dusting of confectioner’s sugar for a more decadent...
More Stories