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The origin of the margarita is a contested one. There’s the legend that Tijuana restaurant owner Carlos ‘Danny’ Herrera invented it in 1938 to appeal to the spirit-averse palette of an incredibly beautiful aspiring actress who regularly dined at this eatery. There’s also the tale that socialite Margaret ‘Margarita’ Sames served it to well-connected guests visiting her holiday home, before it eventually made it onto the mainstream cocktail circuit. National Geographic reports that the margarita as we know it is most likely though a reimagination of the ‘daisy’ cocktail – a mix of alcohol, grenadine and citrus juice poured over shaved ice that was wide-spread in the 1930s. And while dreamers like to believe the name margarita alludes to a beautiful woman, margarita is actually Spanish for daisy, adding to the mystery.
Regardless of its beginnings, the margarita is one of the most-ordered cocktails today, thanks to its balance of sweet, salty, sour and bitter flavours (in short, it’s delicious). And like all classics, variations of the original tequila/lime juice/triple sec/salt recipe are abundant, one of which is the Disarita. The Disarita is Disaronno’s twist on the classic drink, swapping out triple sec for 50ml of the Italian liqueur instead. It’s still got all the freshness and zing of the original, but with a touch of European sweet almond bitters. It’s a fresh take on an old drink – and one we’re particularly fond of. To make at home, add 50ml of fresh lime juice, 5ml of simple sugar syrup, 25ml of white tequila, and 50ml of Disaronno to a shaker with ice. Strain into a glass, and serve with a lime wedge.
Disarita
50 ml fresh lime juice
5ml sugar syrup
25ml tequila
50ml Disaronno
Garnish with a slice of lime.
