玛格丽特（Margarita）是鸡尾酒的一种。
1 简介
主要是由龙舌兰酒和各类橙酒及青柠汁等果汁调制而成，一般在餐后饮用的短饮。
玛格丽特因为龙舌兰是一种产于热带的烈性酒，所以刚刚入口的时候可以感受到一种烈酒的火辣，但瞬间这种热力就又被青柠的温柔冲淡了，后味有股淡淡的橙味。这种感觉好像就是简·杜雷萨和玛格丽特的爱情一样，热烈，又有一种淡淡的哀思。
调制Margarita的基酒为龙舌兰酒，墨西哥的特产。龙舌兰是一种植物，也就是我们所说的番麻，不是芦荟。在墨西哥，这种植物主要栽培在哈利斯科州的塔基拉镇（Tequila）一带，墨西哥政府明文规定只有用该地产的特种龙舌兰为原料所制的酒才能成为Tequila，其他品种的龙舌兰所制的蒸馏酒只能成为Mezcal。因为采用连续式蒸馏，这种酒能够保留原料的独特天然风味。龙舌兰酒原只是墨西哥当地的地域性消费酒，随着以龙舌兰为基酒调制的“玛格丽特”鸡尾酒的大受欢迎，使龙舌兰酒摇身变成了世界风行的饮料。除了调制成各种鸡尾酒和加水饮用，龙舌兰酒还有另外一种很特别的喝法：先将盐放在左手手背虎口上，用拇指和食指握一小杯纯龙舌兰酒，再用无名指和中指夹一角柠檬，用手指挤柠檬汁入口，再舔一口盐，然后把酒一饮而尽，这种喝法无论是风味或饮法都堪称一绝。
2 起源
关于这种酒的起源，有一个凄美的爱情故事。这款鸡尾酒曾经是1949年全美鸡尾酒大赛的冠军，它的创造者是洛杉机的简·杜雷萨，玛格丽特是他已故恋人的名字。在1926年，简·杜雷萨和他的恋人外出打猎，玛格丽特不幸中流弹身亡。简·杜雷萨从此郁郁寡欢，为了纪念爱人，将自己的获奖作品以她的名字命名。而调制这种酒需要加盐，据说也是因为玛格丽特生前特别喜欢吃咸的东西。
3 调制方法
1）
2盎司tequila
1又1/3盎司Cointreau
2/3盎司lime juice(最好是新鲜的酸橙切块现场手工挤榨)
调配：将上述材料倒入加有冰块的摇酒壶内，摇妥后滤入沾有盐边的玛利特杯(将酒杯边沿沾上酸橙汁,然后将杯沿在盐上轻轻盖一下)。
提示：口味酸甜，酒精度约为32°。如果没有酸橙汁，可用10毫升柠檬汁加5毫升糖水代替，口味会有变化！
2）
鸡尾酒：Margarita玛格丽特烈度:
4材料：龙舌兰酒45ml，白柑橘香甜酒15ml，莱姆汁15ml。
调法：制作盐口鸡尾酒杯(切柠檬一片，夹取之擦湿鸡尾酒杯口，铺薄盐在圆盘上，将杯口倒置，轻沾满盐备用)。用8分满冰块冰摇杯，倒入配料，摇至外部结霜，倒入盐口杯，置于杯垫上。
3)材料：TEQUILA能舌兰酒2oz，TRIPLESEC柑橙酒2/3oz，LIME莱姆汁1/2oz，GRENADINE红石榴浆1/2oz
调法：半勺冰块打匀BLAND
装饰：用柠檬片涂擦杯口后，沾盐粉饰成雪环状。
4)
【材 料】：新酿特基拉2份（HerruduraReposado）、白橙皮利口酒1份（TripleSec）、青柠片1片、青柠汁1份、青柠角1个、岩盐少许
【制 法】：用青柠角擦拭酒杯的杯沿，然后在岩盐中蘸一下，将特基拉、青柠汁和橙皮酒倒入摇酒器中，加入一些冰块，摇匀后滤入挂有盐霜的玛格丽特酒杯，用圆形青柠片装饰。
【特点】：使用新酿特基拉（Herrudura Reposado）的“玛格丽特”通常会有淡淡的不新鲜的青柠味，相反用陈酿的特基拉（Ei Charro Anejo）将会突出香草的浓郁度。
4 附上英文详细资料:
The Margarita has suffered terribly in modern times. In an effort to make it hip, quick, trendy, and cheap it has been bastardized far worse then any cocktail before it. Whether it is the use of inferior (or just plain wrong) ingredients, or commercially made mixes, the common Margarita these days tastes more like a Limeade with a splash of orange juice then it does the delectable cocktail that it once was.
A true Margarita is made from three ingredients. Tequila, Cointreau (a Triple Sec), and fresh squeezed Lime Juice. Just looking at the ingredients it clearly falls into the same category of cocktail as the Sidecar, Whiskey Sour, Aviation, and Cosmopolitan. These cocktails are known as "Sours", and consist of a Spirit, Cordial, and Juice.
Like any cocktail, the true art comes in arriving at the proper ratio of the ingredients in order to present a balance of the flavors being used. And like most cocktail recipes, the more recipe books you look in, the more confused you will get as to the proper way to make a Margarita. While many recipe books will indicate that "equal parts" of the three ingredients should be used, to me this does not result in a well-balanced drink. What I've discovered, through many long nights of experimentation, is that the best ratio for a Margarita is 3:2:1. Three parts Tequila, 2 parts Cointreau, and 1 part freshly squeezed lime juice.
As in all cocktails, I always recommend the use of quality ingredients. For the Tequila I recommend a decent quality silver (or blanco) tequila. This unaged tequila will have a crisp and lively flavor that works well in mixed drinks. Any tequila with "gold" in its name simply means that it has been artificially flavored and colored to make it look and taste like and aged (or Anejo) tequila. My choice for Triple Sec is always Cointreau, and the juice should always be fresh squeezed.
Histories Shadow
Nobody truely knows when, or by whom, the first margarita was made. There are many stories, several of them quite convincing, but no one story has been able to stand out as deplicting the true origin of this classic drink.
Here are just a few of the stories that claim to recount how this drink was first created:
In the early 1930's, it was created at the Caliente Race Track in Tijuana.In 1936, Danny Negrete invented this drink for his girlfriend, Margarita, while working at the Garci Crespo Hotel.
In 1938 or 1939, Carlos Hererra invented this drink for Marjorie King, who apparently couldn't drink any hard liquor except Tequila without getting sick. (Some stories will call him "Danny Hererra", apparently confusing him with Danny Negrete)
On the 4th of July, in 1942, a customer asked Francisco "Pancho" Morales for a "Magnolia", but he couldn't remember exactly how to make it, so he made something up, and named it the "Daisy" instead (which in Mexican is Margarita)
Sometime in the 1940's, Enrique Bastante Gutierez created this drink for Rita Hayworth, who's real name was Margarita.
In 1948 Margaret Sames created this drink for a party she was holding in Acapulco.In 1948 it was created in Galveston, Texas by Santos Cruz. Who mixed it up for singer Peggy Lee.
In the early 1950's It was created at the "Tail o' the Cock" restaurant in Los Angeles in order to find a way to introduce Jose Cuervo tequila into the market....
and there are of course countless others as well.
1 简介
主要是由龙舌兰酒和各类橙酒及青柠汁等果汁调制而成，一般在餐后饮用的短饮。
玛格丽特因为龙舌兰是一种产于热带的烈性酒，所以刚刚入口的时候可以感受到一种烈酒的火辣，但瞬间这种热力就又被青柠的温柔冲淡了，后味有股淡淡的橙味。这种感觉好像就是简·杜雷萨和玛格丽特的爱情一样，热烈，又有一种淡淡的哀思。
调制Margarita的基酒为龙舌兰酒，墨西哥的特产。龙舌兰是一种植物，也就是我们所说的番麻，不是芦荟。在墨西哥，这种植物主要栽培在哈利斯科州的塔基拉镇（Tequila）一带，墨西哥政府明文规定只有用该地产的特种龙舌兰为原料所制的酒才能成为Tequila，其他品种的龙舌兰所制的蒸馏酒只能成为Mezcal。因为采用连续式蒸馏，这种酒能够保留原料的独特天然风味。龙舌兰酒原只是墨西哥当地的地域性消费酒，随着以龙舌兰为基酒调制的“玛格丽特”鸡尾酒的大受欢迎，使龙舌兰酒摇身变成了世界风行的饮料。除了调制成各种鸡尾酒和加水饮用，龙舌兰酒还有另外一种很特别的喝法：先将盐放在左手手背虎口上，用拇指和食指握一小杯纯龙舌兰酒，再用无名指和中指夹一角柠檬，用手指挤柠檬汁入口，再舔一口盐，然后把酒一饮而尽，这种喝法无论是风味或饮法都堪称一绝。
2 起源
关于这种酒的起源，有一个凄美的爱情故事。这款鸡尾酒曾经是1949年全美鸡尾酒大赛的冠军，它的创造者是洛杉机的简·杜雷萨，玛格丽特是他已故恋人的名字。在1926年，简·杜雷萨和他的恋人外出打猎，玛格丽特不幸中流弹身亡。简·杜雷萨从此郁郁寡欢，为了纪念爱人，将自己的获奖作品以她的名字命名。而调制这种酒需要加盐，据说也是因为玛格丽特生前特别喜欢吃咸的东西。
3 调制方法
1）
2盎司tequila
1又1/3盎司Cointreau
2/3盎司lime juice(最好是新鲜的酸橙切块现场手工挤榨)
调配：将上述材料倒入加有冰块的摇酒壶内，摇妥后滤入沾有盐边的玛利特杯(将酒杯边沿沾上酸橙汁,然后将杯沿在盐上轻轻盖一下)。
提示：口味酸甜，酒精度约为32°。如果没有酸橙汁，可用10毫升柠檬汁加5毫升糖水代替，口味会有变化！
2）
鸡尾酒：Margarita玛格丽特烈度:
4材料：龙舌兰酒45ml，白柑橘香甜酒15ml，莱姆汁15ml。
调法：制作盐口鸡尾酒杯(切柠檬一片，夹取之擦湿鸡尾酒杯口，铺薄盐在圆盘上，将杯口倒置，轻沾满盐备用)。用8分满冰块冰摇杯，倒入配料，摇至外部结霜，倒入盐口杯，置于杯垫上。
3)材料：TEQUILA能舌兰酒2oz，TRIPLESEC柑橙酒2/3oz，LIME莱姆汁1/2oz，GRENADINE红石榴浆1/2oz
调法：半勺冰块打匀BLAND
装饰：用柠檬片涂擦杯口后，沾盐粉饰成雪环状。
4)
【材 料】：新酿特基拉2份（HerruduraReposado）、白橙皮利口酒1份（TripleSec）、青柠片1片、青柠汁1份、青柠角1个、岩盐少许
【制 法】：用青柠角擦拭酒杯的杯沿，然后在岩盐中蘸一下，将特基拉、青柠汁和橙皮酒倒入摇酒器中，加入一些冰块，摇匀后滤入挂有盐霜的玛格丽特酒杯，用圆形青柠片装饰。
【特点】：使用新酿特基拉（Herrudura Reposado）的“玛格丽特”通常会有淡淡的不新鲜的青柠味，相反用陈酿的特基拉（Ei Charro Anejo）将会突出香草的浓郁度。
4 附上英文详细资料:
The Margarita has suffered terribly in modern times. In an effort to make it hip, quick, trendy, and cheap it has been bastardized far worse then any cocktail before it. Whether it is the use of inferior (or just plain wrong) ingredients, or commercially made mixes, the common Margarita these days tastes more like a Limeade with a splash of orange juice then it does the delectable cocktail that it once was.
A true Margarita is made from three ingredients. Tequila, Cointreau (a Triple Sec), and fresh squeezed Lime Juice. Just looking at the ingredients it clearly falls into the same category of cocktail as the Sidecar, Whiskey Sour, Aviation, and Cosmopolitan. These cocktails are known as "Sours", and consist of a Spirit, Cordial, and Juice.
Like any cocktail, the true art comes in arriving at the proper ratio of the ingredients in order to present a balance of the flavors being used. And like most cocktail recipes, the more recipe books you look in, the more confused you will get as to the proper way to make a Margarita. While many recipe books will indicate that "equal parts" of the three ingredients should be used, to me this does not result in a well-balanced drink. What I've discovered, through many long nights of experimentation, is that the best ratio for a Margarita is 3:2:1. Three parts Tequila, 2 parts Cointreau, and 1 part freshly squeezed lime juice.
As in all cocktails, I always recommend the use of quality ingredients. For the Tequila I recommend a decent quality silver (or blanco) tequila. This unaged tequila will have a crisp and lively flavor that works well in mixed drinks. Any tequila with "gold" in its name simply means that it has been artificially flavored and colored to make it look and taste like and aged (or Anejo) tequila. My choice for Triple Sec is always Cointreau, and the juice should always be fresh squeezed.
Histories Shadow
Nobody truely knows when, or by whom, the first margarita was made. There are many stories, several of them quite convincing, but no one story has been able to stand out as deplicting the true origin of this classic drink.
Here are just a few of the stories that claim to recount how this drink was first created:
In the early 1930's, it was created at the Caliente Race Track in Tijuana.In 1936, Danny Negrete invented this drink for his girlfriend, Margarita, while working at the Garci Crespo Hotel.
In 1938 or 1939, Carlos Hererra invented this drink for Marjorie King, who apparently couldn't drink any hard liquor except Tequila without getting sick. (Some stories will call him "Danny Hererra", apparently confusing him with Danny Negrete)
On the 4th of July, in 1942, a customer asked Francisco "Pancho" Morales for a "Magnolia", but he couldn't remember exactly how to make it, so he made something up, and named it the "Daisy" instead (which in Mexican is Margarita)
Sometime in the 1940's, Enrique Bastante Gutierez created this drink for Rita Hayworth, who's real name was Margarita.
In 1948 Margaret Sames created this drink for a party she was holding in Acapulco.In 1948 it was created in Galveston, Texas by Santos Cruz. Who mixed it up for singer Peggy Lee.
In the early 1950's It was created at the "Tail o' the Cock" restaurant in Los Angeles in order to find a way to introduce Jose Cuervo tequila into the market....
and there are of course countless others as well.
