Talk:Margarita/Archive 1

Archive 1

Margarita Glass

I Think that glass for margarita isn`t cocktali glass like on picture then margarita glass — Preceding unsigned comment added by 91.143.221.2 (talk) 18 February 2007

Origin of this drink?

From reading the Japanese version, there's another story on the origin of the Margarita, my Japanese is not very good, can someone translate that story? Thanks. --70.180.165.154 15:58, 11 November 2006 (UTC)

Weasel word alert, original research:

"there are plenty of people who recollect drinking Margaritas in the 1930s, so it is safe to assume that the Margarita was not invented anytime after 1940." If that's not weasely, original research, I dont know what is... — Preceding unsigned comment added by Kingfiogojr (talk • contribs) 18 July 2006 (UTC)

Rigo Tovar, Arriba Matamoros

A sentence reading:

Margarita was invented by the famous mexican singer Rigo Tovar, Arriba Matamoros, is just a popular legend.

was just added to the first paragraph of the article. It's not actually a complete sentence and probably belongs lower down in the article next to the other theories of origin. I can't find enough about this theory, though, to add another section. Has anyone else heard this legend, or have good enough Spanish skills to look into it? If so, another subsection in the history may be warranted. -- Amoore 15:54, 29 November 2006 (UTC)

Oops...I accidentally saved the page without finishing my edit summary. Anyway, I removed this section...I Googled Rigo Tovar and margarita and found nothing relating him to the drink...(My Spanish isn't perfect, but I can read it well enough)Also, his Wikipedia article doesn't say anything about it...-Randomglitter 11:31, 5 December 2006 (UTC)

Frozen Margarita

The article mentions frozen margaritas as a margarita blended with ice, but there are no instructions about how much ice to use.

A rather simplistic ratio I have been using for 40 years or so with few complaints is: In a 32 ounce (standard size) blender add: 6 ounces of frozen limeade mix 6 ounces of pretty good tequila (harder to come by now than before) Optional splash of triple sec, highly optional dash of Angostora bitters fill with ice, blend until smooth pour into salt rimmed (or not salt rimmed, your option) glasses. Makes about 4 drinks, so you have to start another batch at once, under usual Margarita swilling conditions. The noise is obnoxious, but the drinks are fine! ```` —Preceding unsigned comment added by Roncho (talk • contribs) 10:40, 30 September 2007 (UTC) --Roncho 08:27, 12 October 2007 (UTC)

the Rita Hayworth connection

I added an entry in the origins sections about the stories that link the drink to actress Rita Hayworth (aka. Margarita Cansino). These are most likely legends, but I think they merit a mention based on their popularity. —Preceding unsigned comment added by Traherne (talk • contribs) 17:15, 5 January 2008 (UTC)

Everclear

Isn't it pretty common to put everclear in this drink? Most bars where I live do it. Ken 05:44, 7 March 2006 (UTC)

If you find a bar that adds everclear to a Margarita, as an experienced bartender, I'd suggest finding a new bar. Everclear is good for one thing. Increasing the alcohol content of a mixed drink to an "acceptable" level (usually ~15-20% by volume, stronger than wine, weaker than most liquors) without actually adding much cost to the drink. If they add everclear, and you can still sip it without it tasting like paint thinner, they're skimping on everything else and ripping you off. Lostchicken 06:26, 27 March 2006 (UTC)

Agreed, I had to explain this to a girl at work the other day. Everclear is cheap, tastes nasty and IMO (15 years as a bartender), would destroy the taste of a decent margarita. Well any proper drink. —Preceding unsigned comment added by Booster4324 (talk • contribs) 00:15, 29 January 2008 (UTC)

origin of name

a girl told me today that the name 'margarita' means daisy.

The girl is perfectly right. One only might have to prove that the drink takes the name after the flower, not some queen/somebody's chick/my neighbours pretty cow that smelt of liquour B302nd 08:12, 29 September 2007 (UTC)

A daisy is any mixed drink with a distilled spirit, liqueur, and citrus juice. See Brandy Daisy for example. So a margarita is just a tequila daisy. Rees11 (talk) 16:56, 13 February 2008 (UTC)

salt

I find it odd that there's no mention in the article of salt. I've always thought of salt as what really gives a margarita its flavor.207.157.121.50 03:38, 20 October 2005 (UTC)mightyafrowhitey

No, salt is an optional garnish. Lime and triple sec are responsible for the characteristic "margarita" flavor. 75.70.161.118 (talk) 20:10, 15 March 2008 (UTC)

Orange Juice

As a bartender at a Mexican Restaurant, I'm quite surprised that there is no mention whatsoever of orange juice in this recipe, OJ is essential for a margarita, after all, is supposed to have a 50/50 Lime/Orange flavor, hence the addition of triple sec and/or Cointreau or Grand Marnier.

Cointreau is often used and it has something of an orange taste. Substituting orange juice for cointreau sounds like something that's done to save money. 24.161.180.32 17:34, 9 July 2006 (UTC)

Triple sec is used to provide the orange flavor, not orange juice. I've been to dozens of "Mexican Restaurants" that don't have a clue about what goes into an authentic margarita so it's no surprise that he/she would add something that doesn't belong. Most restaurants stopped making "real" margaritas when they discovered that they could make more profits by using the artificial flavored "sour mixes" and "margarita mixes". Heck it just might taste better with a scoop of lime ice cream, but that doesn't make it a "better margarita". An authentic margarita contains only tequila, triple sec, and fresh squeezed lime juice. No sour mix! No orange juice! No margarita mix! No simple syrup! Regarding sweetness, the triple sec provides the sweetness. It's not supposed to taste like Koolaid or a dessert drink! While everyone thinks that their recipe is best, only those three ingredients make up a real authentic margarita. If you want to add all kinds of other junk, then call it something else. How about "orange juice and lime tequila cocktail"? I heard one person say that Jose Cuervo was the authority on margaritas. Have you ever tasted their margarita mix? Holy cr^p! It's flavored with artificial lime flavoring. Remember those little green lime lollipops as a child? That's exactly how Jose Cuervo margarita mix tastes. I imagine that if McDonald's started serving margaritas with their Happy Meals that it would taste just like Jose Cuervo margarita mix. Disgusting!! 75.70.161.118 (talk) 21:10, 15 March 2008 (UTC)

Variation

I noticed that the ratio for the Variation section is weird.

• 2:1:1 = 6:3:3 (50% tequila, 25% Triple Sec, 25% fresh lime or lemon juice).
• 3:2:1 = 6:4:2 (50% tequila, 33% Triple Sec, 17% fresh lime or lemon juice).
• 3:1:1 = 6:2:2 (60% tequila, 20% Triple Sec, 20% fresh lime or lemon juice).
• 1:1:1 = 6:6:6 (33% tequila, 33% Triple Sec, 33% fresh lime or lemon juice).

How is it that 6:3:3 (50% tequila, 25% Triple Sec, 25% fresh lime or lemon juice) is the same as 6:2:2 (60% tequila, 20% Triple Sec, 20% fresh lime or lemon juice), and others? Prottos007 (talk) 21:38, 3 April 2008 (UTC)

IBA Margarita Url

I couldn't get this fixed. Was too complicated.

http://iba-world.net/english/cocktails/margar.php

"Most Common..."

I feel the use of the term "most" at the beginning of the article may be misleading. Yes, the margarita is extremely popular around the world. However, unless a reliable citation would prove me otherwise, I believe the sentence should be reworded to sound less absolute.

User:Braniac294 talk

New Main Photo

As mentioned here, the main photo for this article might be better. And, since the photo is mine, I'll take up the challenge of getting a better one.

So I'm soliciting suggestions for what this picture should look like. When I buy a margarita in San Diego (or anywhere in the Southwest frankly) it usually comes in a tumbler like this. but some people seem to think it's not authentic unless it's in one of those stem and saucer glasses. Also - To me a "real" margarita is made with key limes rather than a mix, so it comes out murky and yellow rather than clear and bright green. Should the main article photo be the yellow cloudy version, or the clear green version?

Any other suggestions are very welcome.--y6y6y6 15:30, 12 January 2007 (UTC)

I suppose it depends on where you experience the drink as to the type of default drinkware that is used. Got to a typical chain restaurant bar, and the typical welled margarita glass[1] is pretty much the standard (at least throughout the rest of California, where I live and travel). However, the margarita saucer [2] is not uncommon either. The only places I have seen tumblers used is inside of Mexican restaurants (not the Tex-Mex kind, but the ones that tend to be a little more dimly lit, a little more spicy food, and a lot less glitzy). This would lead me to suspect that the tumbler is more "authentic", which would explain the popularity of that glass in San Diego, where you are closer to the Mexican border. All that ruminating aside, I like seeing the contrast between the "traditional" margarita picture (yours), and the festive frozen margarita picture I found and added. It helps illustrate just how differently essentially the same drink can appear. If you were going to retake the picture, I would suggest aiming for the most authentic look you can reasonably find and capture it. The other thing I would suggest is seeing if you can get the image a little more brightly lit. When the current photo is reduced to a small thumbnail, it is so dark it is very difficult to tell at what you are looking. I do love the clarity of the salt on the rim, the skin of the lime, and the "wetness" of the drink. I actually thought it was one of the better drink pictures on here, except for the darkness. While you're at it, you might look at my Wikimedia Commons page and see what other drink photos I have been gathering and how they are composed. Some totally suck, but they were the best I could find, and others are pretty darn good. (I can say that since I'm not the photographer and am therefore unbiased. :-) --Willscrlt (Talk|Cntrb) 00:08, 13 January 2007 (UTC)

I'll be doing a series of photos this weekend, with various lighting. I'll post the best ones so people can provide feedback.--y6y6y6 18:25, 13 January 2007 (UTC)

I agree. A margarita should not be "green" in color. A "real" margarita, made correctly with fresh lime juice, triple sec, and tequila, is NEVER "green". The photo (at this writing) obviously contains green coloring often found in cheap mixes. For increased profits and convenience, most bars now serve sub par margaritas made with commercially available "mixes" that often contain artificial coloring, flavoring, high fructose corn syrup, and other cheap ingredients. Can someone please replace the photo with a photo of a "real" margarita? I make authentic margaritas for guests in my home and everyone comments how much better they taste than the ones they get at bars. Ask most bartenders to make a hand squeezed margarita and they react as if you asked them to wash your car. Demand REAL margaritas!!! 75.70.161.118 (talk) 20:50, 15 March 2008 (UTC)

There's a nice creative-commons licensed photo at http://www.flickr.com/photos/matthias-winkelmann/3782113117/in/photostream/ that could be used. 84.191.236.135 (talk) 22:12, 2 August 2009 (UTC)

Simple syrup contradiction

This article states that simple syrup (bar syrup, sugar syrup, etc.) is equal parts sugar and water, when it's actually 2 parts sugar to 1 part water - as stated in the simple syrup article. I bartend and that's certainly the only way I ever make it. Peccav1 03:59, 25 November 2006 (UTC)

I have removed the statement of equal parts, and left a link to Simple syrup, which has a more in-depth explanation. Thanks for catching that. --Willscrlt 07:07, 3 January 2007 (UTC)

An authentic margarita contains only tequila, triple sec, and fresh squeezed lime juice shaken with ice. The triple sec adds sweetness so simple syrup is not necessary. Some might argue that "simple syrup makes it taste better". To that I say, a scoop of lime sherbet might make it taste so good that Jerry Falwell would drink it, but that does not make it a "better margarita". If you want something that tastes like a dessert then order a brandy alexander or an ice cream sundae. 75.70.161.118 (talk) 23:09, 15 March 2008 (UTC)

The article says that Cointreau is another type of triple sec, when it's actually the original one. (Other than triple sec, other types of orange-flavored liqueur are sometimes used, such as Patrón Citrónge (produced in Mexico), Cointreau...) —Preceding unsigned comment added by 79.213.234.233 (talk) 17:00, 16 February 2010 (UTC)

Margarita Sames

Under History/Origin, the section on Margaret Sames has a number of incorrect statements. First, her name is Margarita, not Margaret. Second, her recipe is 3 parts white tequila, i part Cointreau, and i part fresh lime juice. Third, she specifies ordinary table salt, not coarse salt. She also says that most people over-salt the glass. This information comes from an article by Susan A. Merkner of the New York Times, in which Merkner interviewed Margarita Sames. Sames was 81 years old at the time, and living in San Antonio. I have a copy of the article, but not the date, which I'm guessing was from the mid to late 1990's. If you can locate this article, you will have the much-needed authentication for Margarita Sames. --69.85.145.142 (talk) 20:39, 14 March 2011 (UTC)

Main photo

The main photo could be better. It shows a glass with salt scattered over the top portion of it. The salt should be on the lip of the rim only. If the salt washes down into the drink, it adversely affects the flavor. --69.85.145.142 (talk) 20:48, 14 March 2011 (UTC)

History of the Margarita - multiple answers

Greetings, I significantly added to this section. There are 4 common stories and a host of others; if someone wants to add more they are welcome, but I couldn't leave the Hussong's story by itself. Even though a seminar by Gloria de Mancillas is cited from 1992, the Hussong's story is just as apocryphal as any other; Hussong's was on a publicity bender from the early '80s and created plenty of stories about its own importance which doubtless influenced this publication. I give the story some credence because it mentions Damiana being used, which is a traditional Mexican aphrodisiac liqueur. However, I've grown up in Southern California hearing the Herrera story, which makes more sense simply because more Americans went through Rancho la Gloria than Ensenada, and the one certain thing is that the Margarita is an invention for Americans (even if it was born in Mexico)...Mexicans were not into cocktails then, and their favorite tequila mix now is the Paloma (with grapefruit juice). I've cited one article which asserts that the Margarita was a common substitute for a popular American cocktail during Prohibition, so no one "invented" it...this answer is simplest and makes the most sense. Joel J. Rane (talk) 18:52, 30 June 2011 (UTC)

Danny Negrete (invented 1936), http://www.pocolocolombardo.com/margaritachronicles_1.htm "I interviewed Salvador Negrete, the son of Daniel Negrete, the purported inventor of the Margarita. Salvador says there are many fallacious stories about the origin of the Margarita, such as the one above, but that " this is the true story." The family story goes that Danny opened a bar at the Garci Crispo hotel with his brother, David. The day before his brother's marriage, Daniel presented the Margarita as a wedding present to Margarita, his sister-in-law. Danny combined one-third Triple Sec, one-third Tequila and one-third squeezed Mexican lime juice. The drink was not blended and was served with hand- crushed ice." 1:1:1 = 6:6:6 (33% tequila, 33% Triple Sec, 33% fresh lime juice) — Preceding unsigned comment added by 189.159.44.3 (talk) 15 November 2012

Strawberry margarita link

This link has now been removed three times. Neither of the anon editors (whose only edits are to this page) replacing it have given valid reasons to reintroduce it, other than "it's relevant" to the page. These 513,000 links are also all relevant to the page, as are these 133,000,000. Shall we add them all simply because they're relevant? Of course not. Outside of official links (which this isn't one), relevance has little bearing on whether or not a link should be included.

Based on merits alone, why should this margarita recipe be included, but none of the millions of others? Is it an authority on strawberry margaritas? Is it the worldwide official recipe of the strawberry margarita? No? Then why? In addition, why a strawberry margarita? This article is about margaritas, not strawberry margaritas, so, if any link to a recipe is included, wouldn't it make a bit more sense to link to the standard margarita (not that we should, since we have the closest thing to an official recipe already here)?

Ignoring relevance and merit, there are other official reasons not to link it as well, which can be found on WP:ELNO as reasons #1 (a featured article would contain, at the very least, a basic recipe and it would be official, not John Doe's version), #2 (what makes this recipe any more official than all the others?), #4 (the website has no other purpose beyond hosting this recipe and lots and lots of ads, which the owner of the site makes money on per view or click), #5 (except for the recipe, the only content in the article is ad-space), #11 (it is quite clearly a personal web page), and a bit of #13 (this article is about the margarita, not the strawberry margarita, so somewhat connected, but not entirely).

I have added the DMOZ link, which is a neutral link and contains a variety of margarita recipes. Please do not reinsert the strawberry margarita link without proper reason and gaining consensus. If you would like a wider audience to discuss the link's inclusion, please take it to WP:ELN. ICYTIGER'SBLOOD 22:05, 21 February 2012 (UTC)

Fruit margaritas

Am I blind or does the article not mention fruit margaritas at all? Strawberry, mango, banana... all very popular variants of the original margarita. I think they deserve at least a short mention. 88.195.206.129 (talk) 17:28, 24 February 2012 (UTC)

There is a section on other fruits, but it's very short and very vague. It could definitely use some expansion. ICYTIGER'SBLOOD 17:51, 24 February 2012 (UTC)

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The pint margarita

The IBA version is 70 ml, but I've seen them much much bigger than that. I was at a Margaritaville recently and they served me one that was 600 ml. It was terrible, I couldn't taste the tequila at that dilution. But I've seen these pint glass margaritas a lot recently and they probably should be mentioned. Kendall-K1 (talk) 00:38, 13 December 2016 (UTC)

Conflicting histories

The following was recently added to the article:

Although these stories are commonly told famous ones, the real story didn't came until later.

The Margarita was born in 1949 at the All American Cocktail Contest.

The one who presented it was John Durlesser, a bartender at the Los Angeles restaurant, Tail 'O the Cock.

He carried a past in which, when he was young, he had gone hunting with his girlfriend who was hit by a stray bullet and died.

The cocktail's name, Margarita, was taken from his girlfriend who had died twenty-three years before the contest.

He probably could never forget his girlfriend who died...but the feeling of regret that one bartender held onto for years, gave birth to a single cocktail.

Thinking of it that way, perhaps his regret-filled past was not completely meaningless.

The birth of the cocktail, it was decades later that it's story was revealed.

In a 1970 interview, the bartender who created this cocktail, John Durlesser, said for the first time that Margarita was the name of his dead lover, long after the competition.

While neither particularly more or less believable than the other four stories concerning the legends surrounding this popular drink, it is presented as "the real story", and not subject to disagreement. It contains much personal speculation as to the motives of the bartender (the lines I struck out above and removed from the article). Most importantly, it does not cite any sources. I am not opposed to including it as another theory (though four was already a greater number than I would prefer to see, and five is really pushing the limits of becoming an archive of urban legends surrounding one drink), but it needs to be phrased as such. Or, better yet, find references to the facts surrounding the matter, and document it in such a way that we can reduce the others to a short paragraph debunking other legends (if that). --Willscrlt 07:04, 3 January 2007 (UTC)

The added section was deleted by SoulSlayer with the notation "deleted a fictional story from a Japanese anime named Bartender". I guess that (hopefully) sets that rumor to rest. Thanks SoulSlayer. If you have any citations to prove it is a fictional story, it would be nice if you could add note it here in case the question ever comes up again. --Willscrlt 00:17, 8 January 2007 (UTC)

I intend to resubmit the story on the basis of research done by the writers of that Japanese anime; while it is true there is little information on this "John Durlesser" on the internet, that does not deny the veracity of the perceptions of the drink's origin in the Japanese mind. That is to say, whether this "story" is true or not is up for proper researchers to determine, but the idea of a "John Durlesser" creating the margarita is widely believed by the Japanese, so it does bear mentioning in this article. Ironically, that particular episode deals exactly with popular urban myths like the creation of this drink. I'll do my best to search for a citation beyond a "episode three of Bartender" (since that would be rather silly) but until then, the omitted passage should be replaced with a disclaimer of sorts. 71.9.137.37 01:12, 2 April 2007 (UTC)

The Patron website has information on "John Durlesser": https://www.patrontequila.com/social-club/2016-02/the-history-of-the-margarita.html Hamsteralliance (talk) 01:08, 23 January 2017 (UTC)

Semi-protected edit request on 8 May 2017

Many cities are now hosting popular Margarita festivals and competitions. https://www.everfest.com/e/tampa-bay-margarita-festival-tampa-fl https://www.saaca.org/worldmargarita.html http://houstonmargaritafest.com/ Mzidow12 (talk) 17:34, 8 May 2017 (UTC)

Please include a complete and specific description of the request, that is, specify what text should be removed and a verbatim copy of the text that should replace it. Kendall-K1 (talk) 18:29, 8 May 2017 (UTC)

Possible removal from list

An entry in List of colors: G–M contained a link to this page.

The entry is :

• Margarita

I don't see any evidence that this color is discussed in this article and plan to delete it from the list per this discussion: Talk:List_of_colors#New_approach_to_review_of_entries

If someone decides that this color should have a section in this article and it is added, I would appreciate a ping.--S Philbrick(Talk) 00:00, 25 August 2018 (UTC)