Essentially, any fruit can be used with the addition of some sugar for a sweeter, fruitier margarita. We were searching for a recipe for our favorite margarita 'The Italian Margarita' served at Olive Garden. A peach margarita follows the same simple addition of sugar and peaches. By just adding strawberries and sugar to the original margarita recipe, a strawberry margarita is born. Another popular variation comes from a 1953 issue of Esquire magazine, by suggesting using triple sec in place of Cointreau. A popular variation substitutes Cointreau for blue curacao for a “ blue margarita”. Variations of the margarita don’t stem too far from its basic ingredients. As legend goes, bartender Santos Cruz created the drink for the singer Peggy Margaret Lee in 1948 at the Balinese Room and named the drink after the Spanish variation of her name. The third creation myth comes from Galveston, Texas. Hernandez is remembered as introducing the drink to popularity in the 1947 La Plaza restaurant in La Jolla, California. The drink was reportedly made for Majorie King, a Ziegfeld dancer. Garnish the margarita with a wedge of lime, and enjoy immediately. Shake until the ingredients are cold and combined. The bartenders claimed it was Herrera who invented the drink in the Rancho La Gloria Hotel in between Tijuana and Rosarita, Mexico. Measure the tequila, lime juice, simple syrup and amaretto in a cocktail shaker. Unless you will get a too sweet Margarita. Keep it in mind that, Agave Nectar is a thick liquid so while mixing you must give a very good shake. Orozco decided to serve the mixture to the woman, named Margarita Henkel, and give the drink her name.Īnother origination story was spread by bartenders Carlos “Danny” Herrera and Albert Hernandez. Add 1 and a oz of Jimador Reposado Taquila, oz of Amaretto Disoranno, oz of Agave Nectar and 1 oz Fresh Lime Juice. This rendition states that during a slow day in Orozco’s bar, Hussong’s Cantina, in Ensenada, Mexico, the daughter of a German ambassador walked in while Orozco was experimenting with new drink mixtures. An account from 1941, claims a bartender by the name of Don Carlos Orozco as the original inventor. The earliest account of a margarita is when an Iowa newspaper editor named James Graham reported in 1936 to have discovered a cocktail in Tijuana, Mexico, that resembled the American drink, the Daisy, which is made with brandy as opposed to tequila. The only common denominator among the stories is that they all occur around the 1940’s. No one can quite agree of the origins of the margarita, making its history a mysterious one. Glasses are rimmed with salt and garnished with a lime wedge before serving. Frozen margaritas are blended and served, while an iced version is on the rocks. A classic margarita can be served frozen or iced and is a refreshing combination of tequila, Cointreau, and lime. The margarita cocktail is a popular drink with disputed origins. Tags: cocktail, cocktails, history, margarita. Sometimes folding the dough over itself it is formed what is called calzone. Sometimes they use slices of prosciutto, tomato, arselle, etc. Over the former is often added some small seafish on the latter some thin slices of mozzarella. Others are covered with grated cheese and dressed with lard, and then they put over a few leaves of basil. The most ordinary pizzas, called coll'aglio e l'olio ( with garlic and oil), are dressed with oil, and over there it's spread, as well as salt, the origanum and garlic cloves shredded minutely. In 1866, Francesco De Bourcard, writing about the Naples traditions, described the most commonly used pizza toppings at that time as well as the possible origin of calzone: In 1849 Emanuele Rocco recorded different pizza toppings like basil, tomatoes and thin slices of mozzarella the mozzarella was thinly sliced, and added to the toppings already present. The origins of Pizza Margherita came from mixing similar toppings that were was already present in Naples between 17. In June 1889 the pizzaiolo Raffaele Esposito, Pizzeria Brandi's chef, invented a dish called " Pizza Margherita " in honor of the Queen of Italy, Margherita of Savoy, and the Italian unification, since toppings are tomato (red), mozzarella (white) and basil (green), ingredients inspired by the colors of the national flag of Italy.
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