Our Margarita Cupcake brings the fiesta with key lime whipped custard infused with tequila, topped with a swirl of our signature buttercream blended with even more tequila. Then we balance these classic tangy flavors with a sprinkle of sugar on top - our version of a sugared rim. ¡Sabrosa!
First up is a recipe for a standard margarita. Then we shed some light on the cocktail’s foggy background and offer some substitution options for switching things up.
CRAFT THE COCKTAIL
2 ounces blanco tequila
½ ounce orange liqueur
1 ounce lime juice, freshly squeezed
½ ounce agave syrup
Lime wheel and kosher salt to garnish (optional)
- Add tequila, orange liqueur, lime juice, and agave syrup to a cocktail shaker filled with ice, and shake until well-chilled.
- Strain into a rocks glass over fresh ice.
- Garnish with a lime wheel and kosher salt rim (optional).
Note the blanco tequila, made from 100% blue agave, and freshly squeezed lime juice for a purer and craft-style flavor.
Did you know? In the United States, the limes we usually buy are Persian limes, whereas Key limes (the flavor used in our Margarita Cupcakes) are what is common in Mexico.
WHERE DID THIS DELECTABLE DRINK COME FROM?
The margarita has several origin possibilities, all dating back to the 1930s and 1940s. Many of them assert that the cocktail was made for or named in honor of a woman – a margarita muse, if you will – such as a relative, a customer, and occasionally a celebrity like Peggy Lee and Rita Hayworth. As you may know, Peggy is usually short for Margaret, which in Spanish is Margarita, and Rita’s given name is Margarita.
Even the geography varies between a location in Mexico, a US city near Mexico, or a Mexican city with an American inventor. Sounds about as clear as a post-margarita hangover! Whichever tale may be true, note the timing of these origin stories. They all come on the heels of Prohibition, when one of the ways Americans got their cocktail fix was by traveling to Mexico, the land of tequila.
“Margarita” also means “daisy,” which is the name of another drink that may have inspired our favorite potion-by-the-pitcher. First mixed back in the 1920s, the daisy adds citrus, orange liqueur, and soda to the base spirit; for a margarita, the base spirit is tequila, sans soda.
The first margarita machine, on the other hand, does have a clear catalyst. It was invented by Dallas restaurant owner Mariano Martinez in 1971, and his original machine was acquired by the Smithsonian National Museum of American History in 2005. High honors!
OTHER OPTIONS TO TRY
For your orange liqueur, use blue curacao to make a blue margarita or Grand Marnier for a Cadillac margarita. The Tommy’s Margarita is a brighter version of the margarita that forgoes the orange liqueur altogether. As you may have seen in many American Mexican restaurant menus, a variety of fruit flavors can be added to a margarita; if you add orange and something red like pomegranate or fruit punch, you make a sunset margarita. Pretty!
If the daisy recipe has piqued your interest, the sidecar and the kamikaze are also variations on that formula, according to liquor.com, using cognac and vodka, respectively.
If you like grapefruit flavor, try a paloma; meaning “dove” in Spanish, this Mexican classic is made with tequila, lime juice, and grapefruit soda. Use Jarritos to keep in the spirit of Mexian products, though Squirt is also popular.
Plenty of options to pair with your next taco night!
Fresh from our oven to yours - happy baking, um, drinking!