The dipping method coats the inside of the glass with salt which is inevitably washed into the cocktail so polluting it with too much salt. To salt the glass, run a lime wedge around the outside of the glass' rim and then roll the rim in salt rather than dipping the rim into juice and then salt. Hence, consider salting just half or two-thirds of the rim to give the drinker the option of avoiding the salt altogether. However, the salt rim is so synonymous with the Margarita that drinkers expect it - even if they do drink from the same area of the glass to avoid another hit of salt. Although barely detectable by the drinker, this small amount of salt subtlety enhances the drink's flavour. Salted rimĪ salted rim on a Margarita delivers a hit of salt that is too intense and masks the flavour of the drink so instead, I prefer to add saline solution or half a pinch of salt to the recipe rather than salting the rim. It's perhaps worth mentioning that the first known printed Margarita recipe, in the December 1953 Esquire Magazine, calls for an ounce of tequila, a dash of triple sec and the juice of half a lime or lemon. However, Margaritas made with equal parts lime and lemon juice are more delicate and arguably better. Margaritas are made with Mexican limes - Key lime (Citrus aurantifolia) or Persian lime (Citrus latifolia) varieties with the ubiquitous availability of Persian limes making their use by far the most common. The orange liqueur is part of what defines a Margarita. A Margarita is defined by the combination of tequila and lime juice with the liqueur not only balancing the sourness of the lime but also contributing subtle orange notes. However, a Tommy's Margarita is not strictly a Margarita, it's a mere Tequila Sour while a true Margarita (with triple sec liqueur) is part of the Daisy family.
While triple sec liqueur is the classic Margarita sweetener, other liqueurs (orange or otherwise) are often used and thanks to drinks industry legend, Julio Bermejo, and his Tommy's Margarita, liqueurs are either totally or partly replaced as a sweetener by the use of agave syrup. However, if blending to serve 'frozen' then this cocktail benefits from dramatically upping the sweetness. The 2:1:1 Margarita formula - with or without additional sugar/agave syrup (to taste) works well either served straight-up or on-the-rocks. Hence, it's common to slightly dial up the sweetness with half a barspoon of sugar syrup, or better still, a spoon of agave syrup (as per my Margarita recipe).
This tends to produce a drink which is a tad on the sour side of balanced (depending on your limes and liqueur's sweetness). Classically a margarita consists of 2 parts tequila, 1 part triple sec liqueur and 1 part lime juice.
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