With weather getting hotter and summer near, it’s a great time to enjoy one of Mexico’s most delicious exports, the margarita. In its traditional form, tequila, lime juice and orange liquer, it is served in a glass with a salted rim and is the perfect combination of sweet, salty, and tangy.

Curious about its roots, I did a little research. Its loose history dates back to 1938 when Carlos Herrera, aka Danny, developed the drink at his restaurant, Rancho La Gloria in Tijuana. As the story is told, Herrera created the cocktail for one of his customers, a young actress and avid tequila drinker; Marjorie King. To make the liquor more enjoyable for the pettish actress, he combined the elements of a traditional tequila shot. His play on the lick of salt and a wedge of lime birthed the tradition of the Margarita.

Fruit Margaritas

Playing around with seasonal flavors we came up with this a trio of Margaritas; Mango-Peach, Pineapple-Cilantro, and Strawberry-Basil.

I’ll begin with our standard Margarita recipe, one that we believe to be fantastic.

TAC’s Margarita
1.5 oz respado tequila
1 oz Cointreau
1 oz fresh lime juice
1 oz fresh lemon juice
Simple syrup (substitute fruit syrup* for fruit and herb versions)
Pint glass full of ice.

In a pint glass packed full of ice add your juices, syrups, tequila and Cointreau. Pour into a mason jar, pint glass or whatever you desire. Top with ice and have fun with your garnishes.

*Fruit Syrup Recipe
1.5 c. diced fresh fruit
1 c. fine sugar
1 c. water
Handful of fresh herbs
Place the ingredients in a food processor or blender and puree. Pour into a pot and cook over medium heat, bring to 165 degrees, or just before simmer, remove from burner and let cool to room temp. We like to store ours in mason jars in the refrigerator, they will keep up to 10 days.

Measurements to use for each individual fruit Margarita

Mango – Peach 2.5 oz
Pineapple – Cilantro 2 oz
Strawberry – Basil 1.5 oz
Simple Syrup – 1.5 oz for a classic Margarita without fruit puree.

*For a frozen Margarita build your cocktail in a pint glass filled with ice. Pour into blender and add an additional cup of ice before blending.

Whether on the rocks or frozen, these are great cocktails, perfect for the summer season.