![]() | This is an archive of past discussions. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page. |
Archive 1 |
I Think that glass for margarita isn`t cocktali glass like on picture then margarita glass — Preceding unsigned comment added by 91.143.221.2 ( talk) 18 February 2007
From reading the Japanese version, there's another story on the origin of the Margarita, my Japanese is not very good, can someone translate that story? Thanks. -- 70.180.165.154 15:58, 11 November 2006 (UTC)
"there are plenty of people who recollect drinking Margaritas in the 1930s, so it is safe to assume that the Margarita was not invented anytime after 1940." If that's not weasely, original research, I dont know what is... — Preceding unsigned comment added by Kingfiogojr ( talk • contribs) 18 July 2006 (UTC)
A sentence reading:
was just added to the first paragraph of the article. It's not actually a complete sentence and probably belongs lower down in the article next to the other theories of origin. I can't find enough about this theory, though, to add another section. Has anyone else heard this legend, or have good enough Spanish skills to look into it? If so, another subsection in the history may be warranted. -- Amoore 15:54, 29 November 2006 (UTC)
The article mentions frozen margaritas as a margarita blended with ice, but there are no instructions about how much ice to use.
A rather simplistic ratio I have been using for 40 years or so with few complaints is: In a 32 ounce (standard size) blender add: 6 ounces of frozen limeade mix 6 ounces of pretty good tequila (harder to come by now than before) Optional splash of triple sec, highly optional dash of Angostora bitters fill with ice, blend until smooth pour into salt rimmed (or not salt rimmed, your option) glasses. Makes about 4 drinks, so you have to start another batch at once, under usual Margarita swilling conditions. The noise is obnoxious, but the drinks are fine! ```` —Preceding unsigned comment added by Roncho ( talk • contribs) 10:40, 30 September 2007 (UTC) -- Roncho 08:27, 12 October 2007 (UTC)
I added an entry in the origins sections about the stories that link the drink to actress Rita Hayworth (aka. Margarita Cansino). These are most likely legends, but I think they merit a mention based on their popularity. —Preceding unsigned comment added by Traherne ( talk • contribs) 17:15, 5 January 2008 (UTC)
Isn't it pretty common to put everclear in this drink? Most bars where I live do it. Ken 05:44, 7 March 2006 (UTC)
a girl told me today that the name 'margarita' means daisy.
The girl is perfectly right. One only might have to prove that the drink takes the name after the flower, not some queen/somebody's chick/my neighbours pretty cow that smelt of liquour B302nd 08:12, 29 September 2007 (UTC)
A daisy is any mixed drink with a distilled spirit, liqueur, and citrus juice. See Brandy Daisy for example. So a margarita is just a tequila daisy. Rees11 ( talk) 16:56, 13 February 2008 (UTC)
I find it odd that there's no mention in the article of salt. I've always thought of salt as what really gives a margarita its flavor. 207.157.121.50 03:38, 20 October 2005 (UTC)mightyafrowhitey
No, salt is an optional garnish. Lime and triple sec are responsible for the characteristic "margarita" flavor. 75.70.161.118 ( talk) 20:10, 15 March 2008 (UTC)
As a bartender at a Mexican Restaurant, I'm quite surprised that there is no mention whatsoever of orange juice in this recipe, OJ is essential for a margarita, after all, is supposed to have a 50/50 Lime/Orange flavor, hence the addition of triple sec and/or Cointreau or Grand Marnier.
Triple sec is used to provide the orange flavor, not orange juice. I've been to dozens of "Mexican Restaurants" that don't have a clue about what goes into an authentic margarita so it's no surprise that he/she would add something that doesn't belong. Most restaurants stopped making "real" margaritas when they discovered that they could make more profits by using the artificial flavored "sour mixes" and "margarita mixes". Heck it just might taste better with a scoop of lime ice cream, but that doesn't make it a "better margarita". An authentic margarita contains only tequila, triple sec, and fresh squeezed lime juice. No sour mix! No orange juice! No margarita mix! No simple syrup! Regarding sweetness, the triple sec provides the sweetness. It's not supposed to taste like Koolaid or a dessert drink! While everyone thinks that their recipe is best, only those three ingredients make up a real authentic margarita. If you want to add all kinds of other junk, then call it something else. How about "orange juice and lime tequila cocktail"? I heard one person say that Jose Cuervo was the authority on margaritas. Have you ever tasted their margarita mix? Holy cr^p! It's flavored with artificial lime flavoring. Remember those little green lime lollipops as a child? That's exactly how Jose Cuervo margarita mix tastes. I imagine that if McDonald's started serving margaritas with their Happy Meals that it would taste just like Jose Cuervo margarita mix. Disgusting!! 75.70.161.118 ( talk) 21:10, 15 March 2008 (UTC)
I noticed that the ratio for the Variation section is weird.
How is it that 6:3:3 (50% tequila, 25% Triple Sec, 25% fresh lime or lemon juice) is the same as 6:2:2 (60% tequila, 20% Triple Sec, 20% fresh lime or lemon juice), and others? Prottos007 ( talk) 21:38, 3 April 2008 (UTC)
I couldn't get this fixed. Was too complicated.
http://iba-world.net/english/cocktails/margar.php
I feel the use of the term "most" at the beginning of the article may be misleading. Yes, the margarita is extremely popular around the world. However, unless a reliable citation would prove me otherwise, I believe the sentence should be reworded to sound less absolute.
As mentioned here, the main photo for this article might be better. And, since the photo is mine, I'll take up the challenge of getting a better one.
So I'm soliciting suggestions for what this picture should look like. When I buy a margarita in San Diego (or anywhere in the Southwest frankly) it usually comes in a tumbler like this. but some people seem to think it's not authentic unless it's in one of those stem and saucer glasses. Also - To me a "real" margarita is made with key limes rather than a mix, so it comes out murky and yellow rather than clear and bright green. Should the main article photo be the yellow cloudy version, or the clear green version?
Any other suggestions are very welcome.-- y6y6y6 15:30, 12 January 2007 (UTC)
I agree. A margarita should not be "green" in color. A "real" margarita, made correctly with fresh lime juice, triple sec, and tequila, is NEVER "green". The photo (at this writing) obviously contains green coloring often found in cheap mixes. For increased profits and convenience, most bars now serve sub par margaritas made with commercially available "mixes" that often contain artificial coloring, flavoring, high fructose corn syrup, and other cheap ingredients. Can someone please replace the photo with a photo of a "real" margarita? I make authentic margaritas for guests in my home and everyone comments how much better they taste than the ones they get at bars. Ask most bartenders to make a hand squeezed margarita and they react as if you asked them to wash your car. Demand REAL margaritas!!! 75.70.161.118 ( talk) 20:50, 15 March 2008 (UTC)
There's a nice creative-commons licensed photo at http://www.flickr.com/photos/matthias-winkelmann/3782113117/in/photostream/ that could be used. 84.191.236.135 ( talk) 22:12, 2 August 2009 (UTC)
This article states that simple syrup (bar syrup, sugar syrup, etc.) is equal parts sugar and water, when it's actually 2 parts sugar to 1 part water - as stated in the simple syrup article. I bartend and that's certainly the only way I ever make it. Peccav1 03:59, 25 November 2006 (UTC)
The article says that Cointreau is another type of triple sec, when it's actually the original one.
(Other than triple sec, other types of orange-flavored liqueur are sometimes used, such as Patrón Citrónge (produced in Mexico), Cointreau...) —Preceding
unsigned comment added by
79.213.234.233 (
talk)
17:00, 16 February 2010 (UTC)
Under History/Origin, the section on Margaret Sames has a number of incorrect statements. First, her name is Margarita, not Margaret. Second, her recipe is 3 parts white tequila, i part Cointreau, and i part fresh lime juice. Third, she specifies ordinary table salt, not coarse salt. She also says that most people over-salt the glass. This information comes from an article by Susan A. Merkner of the New York Times, in which Merkner interviewed Margarita Sames. Sames was 81 years old at the time, and living in San Antonio. I have a copy of the article, but not the date, which I'm guessing was from the mid to late 1990's. If you can locate this article, you will have the much-needed authentication for Margarita Sames. -- 69.85.145.142 ( talk) 20:39, 14 March 2011 (UTC)
The main photo could be better. It shows a glass with salt scattered over the top portion of it. The salt should be on the lip of the rim only. If the salt washes down into the drink, it adversely affects the flavor. -- 69.85.145.142 ( talk) 20:48, 14 March 2011 (UTC)
Greetings, I significantly added to this section. There are 4 common stories and a host of others; if someone wants to add more they are welcome, but I couldn't leave the Hussong's story by itself. Even though a seminar by Gloria de Mancillas is cited from 1992, the Hussong's story is just as apocryphal as any other; Hussong's was on a publicity bender from the early '80s and created plenty of stories about its own importance which doubtless influenced this publication. I give the story some credence because it mentions Damiana being used, which is a traditional Mexican aphrodisiac liqueur. However, I've grown up in Southern California hearing the Herrera story, which makes more sense simply because more Americans went through Rancho la Gloria than Ensenada, and the one certain thing is that the Margarita is an invention for Americans (even if it was born in Mexico)...Mexicans were not into cocktails then, and their favorite tequila mix now is the Paloma (with grapefruit juice). I've cited one article which asserts that the Margarita was a common substitute for a popular American cocktail during Prohibition, so no one "invented" it...this answer is simplest and makes the most sense. Joel J. Rane ( talk) 18:52, 30 June 2011 (UTC)
Danny Negrete (invented 1936), http://www.pocolocolombardo.com/margaritachronicles_1.htm "I interviewed Salvador Negrete, the son of Daniel Negrete, the purported inventor of the Margarita. Salvador says there are many fallacious stories about the origin of the Margarita, such as the one above, but that " this is the true story." The family story goes that Danny opened a bar at the Garci Crispo hotel with his brother, David. The day before his brother's marriage, Daniel presented the Margarita as a wedding present to Margarita, his sister-in-law. Danny combined 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." 1:1:1 = 6:6:6 (33% tequila, 33% Triple Sec, 33% fresh lime juice) — Preceding unsigned comment added by 189.159.44.3 ( talk) 15 November 2012
This link has now been removed three times. Neither of the anon editors (whose only edits are to this page) replacing it have given valid reasons to reintroduce it, other than "it's relevant" to the page. These 513,000 links are also all relevant to the page, as are these 133,000,000. Shall we add them all simply because they're relevant? Of course not. Outside of official links (which this isn't one), relevance has little bearing on whether or not a link should be included.
Based on merits alone, why should this margarita recipe be included, but none of the millions of others? Is it an authority on strawberry margaritas? Is it the worldwide official recipe of the strawberry margarita? No? Then why? In addition, why a strawberry margarita? This article is about margaritas, not strawberry margaritas, so, if any link to a recipe is included, wouldn't it make a bit more sense to link to the standard margarita (not that we should, since we have the closest thing to an official recipe already here)?
Ignoring relevance and merit, there are other official reasons not to link it as well, which can be found on WP:ELNO as reasons #1 (a featured article would contain, at the very least, a basic recipe and it would be official, not John Doe's version), #2 (what makes this recipe any more official than all the others?), #4 (the website has no other purpose beyond hosting this recipe and lots and lots of ads, which the owner of the site makes money on per view or click), #5 (except for the recipe, the only content in the article is ad-space), #11 (it is quite clearly a personal web page), and a bit of #13 (this article is about the margarita, not the strawberry margarita, so somewhat connected, but not entirely).
I have added the DMOZ link, which is a neutral link and contains a variety of margarita recipes. Please do not reinsert the strawberry margarita link without proper reason and gaining consensus. If you would like a wider audience to discuss the link's inclusion, please take it to WP:ELN. ICYTIGER'SBLOOD 22:05, 21 February 2012 (UTC)
Am I blind or does the article not mention fruit margaritas at all? Strawberry, mango, banana... all very popular variants of the original margarita. I think they deserve at least a short mention. 88.195.206.129 ( talk) 17:28, 24 February 2012 (UTC)
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The IBA version is 70 ml, but I've seen them much much bigger than that. I was at a Margaritaville recently and they served me one that was 600 ml. It was terrible, I couldn't taste the tequila at that dilution. But I've seen these pint glass margaritas a lot recently and they probably should be mentioned. Kendall-K1 ( talk) 00:38, 13 December 2016 (UTC)
The following was recently added to the article:
Although these stories are commonly told famous ones, the real story didn't came until later. citation needed
- The Margarita was born in 1949 at the All American Cocktail Contest.
- The one who presented it was John Durlesser, a bartender at the Los Angeles restaurant, Tail 'O the Cock.
- He carried a past in which, when he was young, he had gone hunting with his girlfriend who was hit by a stray bullet and died.
- The cocktail's name, Margarita, was taken from his girlfriend who had died twenty-three years before the contest.
He probably could never forget his girlfriend who died...but the feeling of regret that one bartender held onto for years, gave birth to a single cocktail.Thinking of it that way, perhaps his regret-filled past was not completely meaningless.The birth of the cocktail, it was decades later that it's story was revealed.- In a 1970 interview, the bartender who created this cocktail, John Durlesser, said for the first time that Margarita was the name of his dead lover, long after the competition.
While neither particularly more or less believable than the other four stories concerning the legends surrounding this popular drink, it is presented as "the real story", and not subject to disagreement. It contains much personal speculation as to the motives of the bartender (the lines I struck out above and removed from the article). Most importantly, it does not cite any sources. I am not opposed to including it as another theory (though four was already a greater number than I would prefer to see, and five is really pushing the limits of becoming an archive of urban legends surrounding one drink), but it needs to be phrased as such. Or, better yet, find references to the facts surrounding the matter, and document it in such a way that we can reduce the others to a short paragraph debunking other legends (if that). -- Willscrlt 07:04, 3 January 2007 (UTC)
The Patron website has information on "John Durlesser": https://www.patrontequila.com/social-club/2016-02/the-history-of-the-margarita.html Hamsteralliance ( talk) 01:08, 23 January 2017 (UTC)
![]() | This
edit request to
Margarita has been answered. Set the |answered= or |ans= parameter to no to reactivate your request. |
Many cities are now hosting popular Margarita festivals and competitions. https://www.everfest.com/e/tampa-bay-margarita-festival-tampa-fl https://www.saaca.org/worldmargarita.html http://houstonmargaritafest.com/ Mzidow12 ( talk) 17:34, 8 May 2017 (UTC)
An entry in List of colors: G–M contained a link to this page.
The entry is :
I don't see any evidence that this color is discussed in this article and plan to delete it from the list per this discussion: Talk:List_of_colors#New_approach_to_review_of_entries
If someone decides that this color should have a section in this article and it is added, I would appreciate a ping.-- S Philbrick (Talk) 00:00, 25 August 2018 (UTC)
![]() | This is an archive of past discussions. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page. |
Archive 1 |
I Think that glass for margarita isn`t cocktali glass like on picture then margarita glass — Preceding unsigned comment added by 91.143.221.2 ( talk) 18 February 2007
From reading the Japanese version, there's another story on the origin of the Margarita, my Japanese is not very good, can someone translate that story? Thanks. -- 70.180.165.154 15:58, 11 November 2006 (UTC)
"there are plenty of people who recollect drinking Margaritas in the 1930s, so it is safe to assume that the Margarita was not invented anytime after 1940." If that's not weasely, original research, I dont know what is... — Preceding unsigned comment added by Kingfiogojr ( talk • contribs) 18 July 2006 (UTC)
A sentence reading:
was just added to the first paragraph of the article. It's not actually a complete sentence and probably belongs lower down in the article next to the other theories of origin. I can't find enough about this theory, though, to add another section. Has anyone else heard this legend, or have good enough Spanish skills to look into it? If so, another subsection in the history may be warranted. -- Amoore 15:54, 29 November 2006 (UTC)
The article mentions frozen margaritas as a margarita blended with ice, but there are no instructions about how much ice to use.
A rather simplistic ratio I have been using for 40 years or so with few complaints is: In a 32 ounce (standard size) blender add: 6 ounces of frozen limeade mix 6 ounces of pretty good tequila (harder to come by now than before) Optional splash of triple sec, highly optional dash of Angostora bitters fill with ice, blend until smooth pour into salt rimmed (or not salt rimmed, your option) glasses. Makes about 4 drinks, so you have to start another batch at once, under usual Margarita swilling conditions. The noise is obnoxious, but the drinks are fine! ```` —Preceding unsigned comment added by Roncho ( talk • contribs) 10:40, 30 September 2007 (UTC) -- Roncho 08:27, 12 October 2007 (UTC)
I added an entry in the origins sections about the stories that link the drink to actress Rita Hayworth (aka. Margarita Cansino). These are most likely legends, but I think they merit a mention based on their popularity. —Preceding unsigned comment added by Traherne ( talk • contribs) 17:15, 5 January 2008 (UTC)
Isn't it pretty common to put everclear in this drink? Most bars where I live do it. Ken 05:44, 7 March 2006 (UTC)
a girl told me today that the name 'margarita' means daisy.
The girl is perfectly right. One only might have to prove that the drink takes the name after the flower, not some queen/somebody's chick/my neighbours pretty cow that smelt of liquour B302nd 08:12, 29 September 2007 (UTC)
A daisy is any mixed drink with a distilled spirit, liqueur, and citrus juice. See Brandy Daisy for example. So a margarita is just a tequila daisy. Rees11 ( talk) 16:56, 13 February 2008 (UTC)
I find it odd that there's no mention in the article of salt. I've always thought of salt as what really gives a margarita its flavor. 207.157.121.50 03:38, 20 October 2005 (UTC)mightyafrowhitey
No, salt is an optional garnish. Lime and triple sec are responsible for the characteristic "margarita" flavor. 75.70.161.118 ( talk) 20:10, 15 March 2008 (UTC)
As a bartender at a Mexican Restaurant, I'm quite surprised that there is no mention whatsoever of orange juice in this recipe, OJ is essential for a margarita, after all, is supposed to have a 50/50 Lime/Orange flavor, hence the addition of triple sec and/or Cointreau or Grand Marnier.
Triple sec is used to provide the orange flavor, not orange juice. I've been to dozens of "Mexican Restaurants" that don't have a clue about what goes into an authentic margarita so it's no surprise that he/she would add something that doesn't belong. Most restaurants stopped making "real" margaritas when they discovered that they could make more profits by using the artificial flavored "sour mixes" and "margarita mixes". Heck it just might taste better with a scoop of lime ice cream, but that doesn't make it a "better margarita". An authentic margarita contains only tequila, triple sec, and fresh squeezed lime juice. No sour mix! No orange juice! No margarita mix! No simple syrup! Regarding sweetness, the triple sec provides the sweetness. It's not supposed to taste like Koolaid or a dessert drink! While everyone thinks that their recipe is best, only those three ingredients make up a real authentic margarita. If you want to add all kinds of other junk, then call it something else. How about "orange juice and lime tequila cocktail"? I heard one person say that Jose Cuervo was the authority on margaritas. Have you ever tasted their margarita mix? Holy cr^p! It's flavored with artificial lime flavoring. Remember those little green lime lollipops as a child? That's exactly how Jose Cuervo margarita mix tastes. I imagine that if McDonald's started serving margaritas with their Happy Meals that it would taste just like Jose Cuervo margarita mix. Disgusting!! 75.70.161.118 ( talk) 21:10, 15 March 2008 (UTC)
I noticed that the ratio for the Variation section is weird.
How is it that 6:3:3 (50% tequila, 25% Triple Sec, 25% fresh lime or lemon juice) is the same as 6:2:2 (60% tequila, 20% Triple Sec, 20% fresh lime or lemon juice), and others? Prottos007 ( talk) 21:38, 3 April 2008 (UTC)
I couldn't get this fixed. Was too complicated.
http://iba-world.net/english/cocktails/margar.php
I feel the use of the term "most" at the beginning of the article may be misleading. Yes, the margarita is extremely popular around the world. However, unless a reliable citation would prove me otherwise, I believe the sentence should be reworded to sound less absolute.
As mentioned here, the main photo for this article might be better. And, since the photo is mine, I'll take up the challenge of getting a better one.
So I'm soliciting suggestions for what this picture should look like. When I buy a margarita in San Diego (or anywhere in the Southwest frankly) it usually comes in a tumbler like this. but some people seem to think it's not authentic unless it's in one of those stem and saucer glasses. Also - To me a "real" margarita is made with key limes rather than a mix, so it comes out murky and yellow rather than clear and bright green. Should the main article photo be the yellow cloudy version, or the clear green version?
Any other suggestions are very welcome.-- y6y6y6 15:30, 12 January 2007 (UTC)
I agree. A margarita should not be "green" in color. A "real" margarita, made correctly with fresh lime juice, triple sec, and tequila, is NEVER "green". The photo (at this writing) obviously contains green coloring often found in cheap mixes. For increased profits and convenience, most bars now serve sub par margaritas made with commercially available "mixes" that often contain artificial coloring, flavoring, high fructose corn syrup, and other cheap ingredients. Can someone please replace the photo with a photo of a "real" margarita? I make authentic margaritas for guests in my home and everyone comments how much better they taste than the ones they get at bars. Ask most bartenders to make a hand squeezed margarita and they react as if you asked them to wash your car. Demand REAL margaritas!!! 75.70.161.118 ( talk) 20:50, 15 March 2008 (UTC)
There's a nice creative-commons licensed photo at http://www.flickr.com/photos/matthias-winkelmann/3782113117/in/photostream/ that could be used. 84.191.236.135 ( talk) 22:12, 2 August 2009 (UTC)
This article states that simple syrup (bar syrup, sugar syrup, etc.) is equal parts sugar and water, when it's actually 2 parts sugar to 1 part water - as stated in the simple syrup article. I bartend and that's certainly the only way I ever make it. Peccav1 03:59, 25 November 2006 (UTC)
The article says that Cointreau is another type of triple sec, when it's actually the original one.
(Other than triple sec, other types of orange-flavored liqueur are sometimes used, such as Patrón Citrónge (produced in Mexico), Cointreau...) —Preceding
unsigned comment added by
79.213.234.233 (
talk)
17:00, 16 February 2010 (UTC)
Under History/Origin, the section on Margaret Sames has a number of incorrect statements. First, her name is Margarita, not Margaret. Second, her recipe is 3 parts white tequila, i part Cointreau, and i part fresh lime juice. Third, she specifies ordinary table salt, not coarse salt. She also says that most people over-salt the glass. This information comes from an article by Susan A. Merkner of the New York Times, in which Merkner interviewed Margarita Sames. Sames was 81 years old at the time, and living in San Antonio. I have a copy of the article, but not the date, which I'm guessing was from the mid to late 1990's. If you can locate this article, you will have the much-needed authentication for Margarita Sames. -- 69.85.145.142 ( talk) 20:39, 14 March 2011 (UTC)
The main photo could be better. It shows a glass with salt scattered over the top portion of it. The salt should be on the lip of the rim only. If the salt washes down into the drink, it adversely affects the flavor. -- 69.85.145.142 ( talk) 20:48, 14 March 2011 (UTC)
Greetings, I significantly added to this section. There are 4 common stories and a host of others; if someone wants to add more they are welcome, but I couldn't leave the Hussong's story by itself. Even though a seminar by Gloria de Mancillas is cited from 1992, the Hussong's story is just as apocryphal as any other; Hussong's was on a publicity bender from the early '80s and created plenty of stories about its own importance which doubtless influenced this publication. I give the story some credence because it mentions Damiana being used, which is a traditional Mexican aphrodisiac liqueur. However, I've grown up in Southern California hearing the Herrera story, which makes more sense simply because more Americans went through Rancho la Gloria than Ensenada, and the one certain thing is that the Margarita is an invention for Americans (even if it was born in Mexico)...Mexicans were not into cocktails then, and their favorite tequila mix now is the Paloma (with grapefruit juice). I've cited one article which asserts that the Margarita was a common substitute for a popular American cocktail during Prohibition, so no one "invented" it...this answer is simplest and makes the most sense. Joel J. Rane ( talk) 18:52, 30 June 2011 (UTC)
Danny Negrete (invented 1936), http://www.pocolocolombardo.com/margaritachronicles_1.htm "I interviewed Salvador Negrete, the son of Daniel Negrete, the purported inventor of the Margarita. Salvador says there are many fallacious stories about the origin of the Margarita, such as the one above, but that " this is the true story." The family story goes that Danny opened a bar at the Garci Crispo hotel with his brother, David. The day before his brother's marriage, Daniel presented the Margarita as a wedding present to Margarita, his sister-in-law. Danny combined 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." 1:1:1 = 6:6:6 (33% tequila, 33% Triple Sec, 33% fresh lime juice) — Preceding unsigned comment added by 189.159.44.3 ( talk) 15 November 2012
This link has now been removed three times. Neither of the anon editors (whose only edits are to this page) replacing it have given valid reasons to reintroduce it, other than "it's relevant" to the page. These 513,000 links are also all relevant to the page, as are these 133,000,000. Shall we add them all simply because they're relevant? Of course not. Outside of official links (which this isn't one), relevance has little bearing on whether or not a link should be included.
Based on merits alone, why should this margarita recipe be included, but none of the millions of others? Is it an authority on strawberry margaritas? Is it the worldwide official recipe of the strawberry margarita? No? Then why? In addition, why a strawberry margarita? This article is about margaritas, not strawberry margaritas, so, if any link to a recipe is included, wouldn't it make a bit more sense to link to the standard margarita (not that we should, since we have the closest thing to an official recipe already here)?
Ignoring relevance and merit, there are other official reasons not to link it as well, which can be found on WP:ELNO as reasons #1 (a featured article would contain, at the very least, a basic recipe and it would be official, not John Doe's version), #2 (what makes this recipe any more official than all the others?), #4 (the website has no other purpose beyond hosting this recipe and lots and lots of ads, which the owner of the site makes money on per view or click), #5 (except for the recipe, the only content in the article is ad-space), #11 (it is quite clearly a personal web page), and a bit of #13 (this article is about the margarita, not the strawberry margarita, so somewhat connected, but not entirely).
I have added the DMOZ link, which is a neutral link and contains a variety of margarita recipes. Please do not reinsert the strawberry margarita link without proper reason and gaining consensus. If you would like a wider audience to discuss the link's inclusion, please take it to WP:ELN. ICYTIGER'SBLOOD 22:05, 21 February 2012 (UTC)
Am I blind or does the article not mention fruit margaritas at all? Strawberry, mango, banana... all very popular variants of the original margarita. I think they deserve at least a short mention. 88.195.206.129 ( talk) 17:28, 24 February 2012 (UTC)
Hello fellow Wikipedians,
I have just modified one external link on Margarita. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
When you have finished reviewing my changes, please set the checked parameter below to true or failed to let others know (documentation at {{
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An editor has determined that the edit contains an error somewhere. Please follow the instructions below and mark the
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to true
Cheers.— cyberbot II Talk to my owner:Online 03:03, 1 June 2016 (UTC)
The IBA version is 70 ml, but I've seen them much much bigger than that. I was at a Margaritaville recently and they served me one that was 600 ml. It was terrible, I couldn't taste the tequila at that dilution. But I've seen these pint glass margaritas a lot recently and they probably should be mentioned. Kendall-K1 ( talk) 00:38, 13 December 2016 (UTC)
The following was recently added to the article:
Although these stories are commonly told famous ones, the real story didn't came until later. citation needed
- The Margarita was born in 1949 at the All American Cocktail Contest.
- The one who presented it was John Durlesser, a bartender at the Los Angeles restaurant, Tail 'O the Cock.
- He carried a past in which, when he was young, he had gone hunting with his girlfriend who was hit by a stray bullet and died.
- The cocktail's name, Margarita, was taken from his girlfriend who had died twenty-three years before the contest.
He probably could never forget his girlfriend who died...but the feeling of regret that one bartender held onto for years, gave birth to a single cocktail.Thinking of it that way, perhaps his regret-filled past was not completely meaningless.The birth of the cocktail, it was decades later that it's story was revealed.- In a 1970 interview, the bartender who created this cocktail, John Durlesser, said for the first time that Margarita was the name of his dead lover, long after the competition.
While neither particularly more or less believable than the other four stories concerning the legends surrounding this popular drink, it is presented as "the real story", and not subject to disagreement. It contains much personal speculation as to the motives of the bartender (the lines I struck out above and removed from the article). Most importantly, it does not cite any sources. I am not opposed to including it as another theory (though four was already a greater number than I would prefer to see, and five is really pushing the limits of becoming an archive of urban legends surrounding one drink), but it needs to be phrased as such. Or, better yet, find references to the facts surrounding the matter, and document it in such a way that we can reduce the others to a short paragraph debunking other legends (if that). -- Willscrlt 07:04, 3 January 2007 (UTC)
The Patron website has information on "John Durlesser": https://www.patrontequila.com/social-club/2016-02/the-history-of-the-margarita.html Hamsteralliance ( talk) 01:08, 23 January 2017 (UTC)
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Many cities are now hosting popular Margarita festivals and competitions. https://www.everfest.com/e/tampa-bay-margarita-festival-tampa-fl https://www.saaca.org/worldmargarita.html http://houstonmargaritafest.com/ Mzidow12 ( talk) 17:34, 8 May 2017 (UTC)
An entry in List of colors: G–M contained a link to this page.
The entry is :
I don't see any evidence that this color is discussed in this article and plan to delete it from the list per this discussion: Talk:List_of_colors#New_approach_to_review_of_entries
If someone decides that this color should have a section in this article and it is added, I would appreciate a ping.-- S Philbrick (Talk) 00:00, 25 August 2018 (UTC)