A margarita with Cointreau, now this is a time I don’t mind mixing my Cointreau. Whilst I normally drink Cointreau with ice, I store my Cointreau in the refrigerator so it is always cold and ready to drink.

According to the Cointreau website, Dallas socialite Margarita Sames blended tequila and Cointreau with lime juice to create this now world famous cocktail in 1948 whilst on holiday down in Acapulco. Other stories suggest it was Carlos Herrera, a restaurant located between Tijuana and Rosarito, right up in the north of Baja California in Mexico who came up with the cocktail. First served at the Rancho La Gloria, a restaurant opened in 1935, Herrera mixed the drink for showgirl Marjorie King who was allergic to hard liqueur, with the exception of tequila and one presumed triple sec.

• 2 ounces tequila.
• 1 ounce Cointreau.
• 1 ounce fresh lime juice.
• Salt on the glass rim.