Mix with a bunch of ice cubes in a shaker and shake violently for about 15 seconds (until ice starts to crystallize on the outside of your metal shaker). Pour contents into an old-fashioned glass and, for a nice visual appeal, you can finish with a drop of grenadine (let it sink to the bottom for a sweet finish). Add a couple of skinny straws and a slice of lime if you like. Trust me!

Hint: too strong for your taste? Stir in some lemon-lime soda— don’t shake!

Introduction

The holiday of Cinco De Mayo, The 5th Of May, commemorates the victory of the Mexican militia over the French army at The Battle Of Puebla in 1862. It is primarily a regional holiday celebrated in the Mexican state capital city of Puebla and throughout the state of Puebla, with some limited recognition in other parts of Mexico, and especially in U.S. cities with a significant Mexican population. It is not, as many people think, Mexico’s Independence Day, which is actually September 16

When is Cinco De Mayo?

Cinco de Mayo means 5th of May in Spanish. This day is normally confused with Mexican Independence Day (el Dieciseis de Septiembre) which is celebrated on 15th of September. Cinco de Mayo is the anniversary of a battle that took place between the Mexicans and the French in 1862. It is celebrated on May 5th every year.

What is Cinco De Mayo?

This day marks the victory of a small, poorly armed force of around 4,500 soldiers over the French invasion of a well-armed, professional army led by Napoleon III that had about 8,000 soldiers. This battle is popularly known as the legendary Battle of Puebla. The battle lasted for 4 hours and ended in the victory of the small Mexican army under Gen. Ignacio Zaragoza. So Cinco de mayo is hugely celebrated with pomp , gaiety and fiestas in the traditional Mexican style.

Cinco De Mayo Basics

If you like Mexican food then this is the perfect time to throw a party for friend, family and coworkers.  Many grill steak and chicken, have Mexican beans and rice and the crowd favorite Margaritas.  I have found through the years that the frozen margarita’s go over much better than on the rocks.  It’s also a fun time to decorate, as there are so many authentic and colorful decorations on the market.  Want to be a favorite on people’s calendars, then throw a Cinco De Mayo party.  You simply can’t loose

Talk about a deluxe machine, the Margaritaville DM3000 Tahiti Frozen Concoction Maker can make your next party a success even if you’re not a party animal. It has three separate blending stations, so you can mix a drink to everyone’s taste, from non-alcoholic treats for the kids to a kickin’ Margarita for Mom and Dad. This drink station also comes with a show- the ice chute rotates and is fascinating in and of itself, lol. The process is automatic (well you do have to put the ice in the top and press the button of course), and you can make up to 72 ounces of drinks at a time (there’s enough room in the ice reservoir to do that twice). There are six pre-programmed settings, one for Margaritas (of course!), Daiquiris, Coladas (Pina of course, is there any other?), Mojitos (don’t forget the mint), Slides and Smoothies. You can also make some mean snow cones and slushies for the kids. This is restaurant quality shaved ice drinks mind you, no watery or chunky ice crystals, just a smooth, cold concoction consistently.

You can pop the jar components into the dishwasher for easy clean up, and the stuff that you can’t easily clean in the dishwasher wipes down- no complicated dis-assembly and trying to clean out hard to reach spots with an old toothbrush. Another nice feature is the included recipes, which just beg for experimentation- all in the name of science, of course! The 700 watt motor makes ice crushing a breeze, and there’s an ice runoff to ensure that the drink stay flavorful and not watered down.

All in all this Margaritaville machine delivers performance (and tasty drinks) to match it’s price. If you have the money, it’s a worthwhile investment!  I currently own the single serving unit which only produces 1 flavor at a time.  This would be great for larger parties and family get togethers.  Think I might put this on my early Christmas list this year as its creeping  up on us now!

Ingredients

• 2 cups sweet and sour mix
• 1 cup triple sec
• 1 1/2 cups gold tequila
• 1/3 cup brandy-based orange liqueur (such as Grand Marnier®)
• 2 limes, quartered

Barman “Willie” from Mexico City, 1934 in the employ of the Melguizo Family
Marguerite Hemery lived in the Rio Grande Valley since the 1930s and went to a restaurant in Matamoros called Los Dos Republicas. She was friends with the owner and, as the story goes, his bartender composed a special drink for her.

Danny Negrete, 1936
According to Salvador Negrete, the son of Daniel Negrete, the family story goes that Daniel opened a bar at the Garci Crispo hotel with his brother, David. The day before David’s marriage, Daniel presented the margarita as a wedding present to Margarita, his sister-in-law.It was a combination of one-third Triple Sec, one-third tequila and one-third squeezed Mexican lime juice. The drink was not blended and was served with hand-crushed ice.

Enrique Bastate Gutierrez, early 1940s
Gutierrez, who lived in Tijuana, Mexico, boasted to have created the Margarita as a homage to actress Rita Hayworth, whose real name was Margarita Cansino. Other versions of the story claim the Margarita was indeed named after the actress, but in the 1930s, before she adopted her screen name. As a teenager, Margarita Cansino worked as a dancer at the Foreign Club, in Tijuana, where she supposedly inspired a bartender.

Francisco “Pancho” Morales, 4th of July, 1942
A bartender, Pancho Morales invented the margarita on July 4, 1942, at a Ciudad Juárez bar named Tommy’s Place. Supposedly, a woman requested a Magnolia (brandy, Cointreau, and an egg yolk topped with Champagne). Morales was a little fuzzy on the recipe; he improvised and his ersatz creation was a hit.

Santos Cruz, 1948
According to the promotional flyer for the legendary Balinese Room in Galveston, Texas, head bartender Santos Cruz created the Margarita for singer Peggy (Margaret) Lee in 1948.

Margaret Sames, December 1948
Sames, who created the drink at her Acapulco bar, gave the reason of being close with a lot of famous hotel and restaurant people in introducing the margarita. Knowing that most people drank tequila preceded by a lick of salt, she chose to garnish her cocktail with a rim of coarse salt. Sames moved to El Paso, TX in 1958 where she was well known for her lavish parties. In 1982 she appeared on NBC’s Today show demonstrating the proper way to make a margarita. These are just a few of the most popular origins of the Margarita. Do you know of another? Who do you think created the first Margarita?

Article Content take from http://www.margaritas.com/blog/the-mystery-of-the-margarita.aspx

Rum the rim of a cocktail glass with lime juice, and dip in salt. Shake all ingredients with ice, strain into the glass, and serve.