Devil’s Margarita Cocktail Recipe
The Devil’s Margarita isn’t the only cocktail to request a red wine float. The New York Sour, which is a Whiskey Sour topped with red wine, dates to the late 1800s and is another pleasant means of mixing spirits with wine. To make the best Margarita, the lime juice needs to be fresh; the tequila should be of good quality so that it's smooth, not harsh; and the triple sec should be balanced and smooth - Cointreau is the traditional choice, and a good one. It’s surprisingly easy to whip up the perfect Margarita with just those three ingredients (and of course, the salt) and have yourself a delicious and satisfying bev in no time.
It’s hard to pinpoint the exact origins of the Margarita, but some claim it was invented at a bar in Juárez, Mexico, in 1942. It certainly seems to be a descendent of other classic cocktails at the time, such as The Sidecar and The Daisy. Either way, the unique taste of this classic drink has been loved for generations and is sure to transport you to a sunny Mexican beach in no time.
Pro tip: Skip the salted rim. It’s a nice addition to most Margaritas, but in this case it clashes with the wine’s acidity.
Prep time: 2 Minutes
Nutrition: 300 Calories
- 1 lime wedge, plus 2 lime wheels for garnish
- 4 ounces (120ml) high-quality blanco tequila
- 2 ounces (60ml) triple sec, such as Cointreau
- 1 1/2 ounces (45ml) fresh juice from 2 limes
- 1/2 ounce red wine
- In a cocktail shaker, combine tequila, Cointreau, and lime juice. Fill with ice and shake until thoroughly chilled, about 15 seconds (the bottom of a metal shaker should frost over).
- Fill glasses with fresh ice and strain margarita into both glasses. Float the red wine on top by slowly pouring it over the back of a bar spoon so it pools on the surface of the drink.
- Garnish with lime wheels and serve.
Category: Drinks | Cuisine: Mexican