The addition of Luxardo Triplum to tart lime juice and the hint of agave in white tequila brings an earthy, layered, and unique citrus flavor to the original margarita — made possible only by the method in which our orange liqueur is distilled.
1 oz. Luxardo Triplum
2 oz. tequila
1 oz. fresh lime juice
½ oz. agave syrup, to taste
Flaky sea salt or kosher salt
Lime wedges for garnish
Rub the rim of the margarita glass with a lime wedge, and dip it into the salt. Set the glass aside.
Add tequila, Luxardo Triplum, fresh lime juice, and agave syrup to a shaker filled with ice. Shake until chilled.
Strain mixture into the salted margarita glass and garnish with a lime wedge.
Year of Origin
A blast from Baja California’s post-Prohibition past.
he earliest recorded (and agreed-upon)
origin of the Margarita began with Carlos
“Danny” Herrera, owner and bartender of Tijuana’s Rancho La Gloria hotel in 1938. According to legend, Herrera first created and named the cocktail for a dancer named Marjorie King, who was allegedly allergic to all spirits except tequila. His creation subsequently became very popular in drinking parlors throughout the West Coast, particularly where straight dark liquor was the norm.
Today, margaritas are a staple in bars around the world, with new and unique flavors to boot. But no matter how they’re made, their base always stays true to its 20th century, Baja Californian roots: two parts white tequila, one part Luxardo Triplum, and one part fresh lime juice.
Looking for more? Shake (or stir) one of these up:
Mexican tequila and Italian apéritifs make for a bracing, complex summertime cocktail.