Elevate Your Margarita Game for Your Cinco de Mayo Celebration

When celebrating Cinco de Mayo, is there any better alternative to a classic tequila-based cocktail?

In December 1953, the Margarita debuted, marking a pivotal moment in cocktail history. Esquire Magazine introduced the world to this iconic drink, elevating tequila from obscurity to a must-have in every bar. Described as "lovely to look at, exciting, and provocative," the Margarita's Mexican origins and enticing flavor profile captured attention. The original recipe featured tequila, lime juice, triple sec, and a salt-rimmed glass, a formula still recognized today.

The Margarita's journey to widespread popularity took time. It wasn't until 1955 when Vern Underwood, a Los Angeles liquor importer, noticed the surge in tequila sales at McHenry's Tail o' the Cock restaurant. Investigating further, he discovered the Margarita's role and began promoting it locally and nationally. By the mid 1960s, the Margarita had become ubiquitous in newspapers nationwide.

As with many cocktails, tracing the Margarita's exact origins proves challenging. Its creation is shrouded in mystery and speculation.

Margaritas can be presented in various types of glassware, with the iconic margarita glass being the most recognizable, resembling a modified champagne coupe. In formal settings, margaritas are typically served in classic cocktail glasses. However, margaritas may also be enjoyed in old fashioned glasses, wine glasses, pint glasses, or even large schooners in more casual settings, especially when served over ice.

Luigi Bormioli Roma 1960 Margarita Glass

Luigi Bormioli Roma 1960 Margarita Glass

Luigi Bormioli Roma 1960 DOF Glass



Classic Margarita
(serves 2)

Tequila, orange liqueur, lime: Crafting the perfect margarita revolves around vibrant, fresh flavors. In such straightforward recipes, ingredient quality is paramount. Opt for freshly squeezed lime juice to impart a zesty brightness. While top-shelf tequila isn't necessary, selecting a smooth, high-quality option ensures a refined taste without harshness. As for the triple sec, balance and smoothness are key—Cointreau, a classic choice, delivers on both fronts.

  • 4 oz Tequila
  • 2 oz triple sec
  • 1 1/2 oz fresh lime juice
  • Rim the glass with coarse salt
  • Garnish with lime
Luigi Bormioli Roma 1960 Margarita Glass

Begin by running a lime wedge around the outer rims of two Luigi Bormioli Roma 1960 glasses and dipping the rims in salt. In a cocktail shaker, combine tequila, Cointreau, and lime juice. Fill the shaker with ice and shake until chilled. Fill the prepared glasses with fresh ice and strain the margarita mixture into each glass. Garnish with lime wheels.

Orange Margarita
(serves 2)

  • 2 parts orange juice
  • 2 parts tequila
  • 1 1/2 parts triple sec
  • 1 part lime juice
  • 1 part simple syrup
  • Garnish with orange slices
Luigi Bormioli Sublime Cocktail glass

Fill two Luigi Bormioli Sublime cocktail glasses with ice. Combine all ingredients in a cocktail shaker and shake until thoroughly mixed. Pour the mixture into each margarita glass. Garnish each margarita with an orange slice on the rim.

Lemon Basil Margarita
(serves 2)

  • 3 oz Blanco Tequila
  • 2 oz Cointreau
  • 1 oz Fresh Lemon Juice
  • 1 oz Fresh Lime Juice
  • 1 oz simple syrup
  • Basil Leaves for garnish
Luigi Bormioli Jazz Cocktail glass

Tear the basil leaves and place them in a shaker with other ingredients. Add ice, shake vigorously, and strain the mixture into an ice-filled Luigi Bormioli Jazz Coupe glass. Finish by garnishing with a basil leaf and a lemon wheel.

Sipping on margaritas with friends and family echoes the spirit of unity and celebration. Whether enjoying classic lime margaritas or adventurous flavor variations, raising a toast with margaritas definitely enhances the joyous festivities of Cinco de Mayo.