The margarita—that hangover-inducing blend of tequila, lime and Cointreau—has an origin story that ranks among the most contentious in the drinks world. One tale traces the birth of the cocktail to 1930s Mexican restaurant Rancho La Gloria, while another explanation alludes to classic American cocktail the Daisy, simply remaking it with tequila. Equally as varied as the drink's history, however, is its preparation: shaken or blended, served in a coupe or a namesake margarita glass, with a salt rim or without. Watch our video to see how Noah Small, beverage director at Empellón restaurants in New York City, whips up his take on the classic margarita.
2 oz Pueblo Viejo Blanco tequila
1 oz fresh lime juice
½ oz agave syrup
Shake and strain over fresh ice
Garnish with a half-rim of smoked salt
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