"Of this we can be certain: The margarita was definitely created in 1938 at the Rancho La Gloria in Baja. Or at Hussong's Cantina in Ensenada. Or at Tommy's Place Bar in Juarez. Or by Dallas socialite Margarita Sames for a party at her home. Or at the Balinese Room in Galveston. Or at the La Plaza Restaurant in La Jolla."
"Perhaps it was born in London, as a drink called a Brandy Daisy; "margarita" is Spanish for "daisy." Or perhaps it was called a Tequila Daisy. Or a Gin Daisy. And perhaps it was named for Ziegfeld dancer Marjorie King. Or a Hussong's regular named Margarita Henkel Cesena, daughter of a German ambassador. The facts are clear: nobody has a clue."
"These days, the margarita is made with tequila (mostly), triple sec and lime juice. Or with simple syrup. Often with salt on the rim of the glass. But not always. Usually shaken with ice. But also straight up without ice. Or blended into a slushie. And, thanks to the exhaustive margarita menu at the Daisy Margarita Bar (a bit of dual language redundancy), with any number of other ingredients - some of them kind of ... zany."
Origins of the margarita are disputed with multiple competing origin stories dating to 1938 in Baja, Ensenada, Juarez, Dallas, Galveston, La Jolla, and possibly earlier in London as a Brandy Daisy. The original recipe remains unknown. Contemporary margaritas are typically made with tequila (often) or mezcal, combined with triple sec or simple syrup and lime juice, sometimes served with salt on the rim. Preparation varies: shaken with ice, served straight up, or blended as a frozen drink. Bars offer many variations and flavorings, and some establishments enforce house rules such as using only Mexican spirits, no chemical additives, and prioritizing sustainability.
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