Martinis and Cosmopolitans have their place, but in the summertime, one of the most popular cocktails is the Margarita. According to a recent issue of Beverage Journal, the Margarita represents 17 percent of all mixed drink sales. It is also driving up the sales of tequila in markets throughout the U.S. According to the article, several places, in both Mexico and California, take credit for inventing the Margarita sometime between 1930 and 1940. In many circa-1950s bar-tending manuals, tequila isn’t even mentioned as an ingredient. However, by the early 1960s and going forward, the tequila Margarita became the standard.

For a time in the 1980s, bartenders transformed the Margarita into a frozen, fluorescent green concoction. However, in recent years, people have become more interested in "classic" cocktails and in crafting them in their purest form. So, how do you make a great Margarita?

As with any cocktail, the key is to start with the best ingredients. With tequila, this means using 100 percent Agave tequila. This is important in a classic Margarita where the flavors of the tequila are allowed to shine through, rather than being masked by artificial sweeteners and brightly colored mixers. For the truest tequila experience, industry experts recommend Blanco, a style of unaged tequila that features grassy, herbaceous and peppery notes.

The second important ingredient is orange liqueur. Flavored with dried orange peel, these sweet liqueurs come in types ranging from lightly aromatic and somewhat lemony, to intense with orange and spice. In a blind taste test of Margaritas made with 100 percent Agave tequila that was conducted by Beverage Journal, it was found that the type of orange liqueur used had far more impact on the final flavor than the brand of tequila.

The two most popular premium brands are Cointreau, a premium French triple sec that has been around since before Prohibition, and Grand Marnier, an orange liqueur that blends bitter orange flavored distillate with real Cognac. In Beverage Journal’s taste test, participants agreed that these two spirits produce the best-balanced and tastiest Margaritas from the original recipe. The most noticeable difference is in the color, with the clear Cointreau producing a light and luminous drink, while the burnt orange of the Grand Marnier makes for a darker-looking cocktail.

Finally, there is the juice, and there is just no substitute for freshly squeezed. Lime juice provides not only tart acidity, but the natural greenish color that is typical of a true Margarita. There are some who say that lemon juice is an acceptable substitute, because lemon and lime juice pretty much have the same color and taste. Whether lemon or lime, the main concern should be quality—and quality most often relates to freshness. For the optimum flavor, squeeze the fruit juice when you make the cocktail, or as close to this as you can reasonably get. You won’t be disappointed.

Once you’ve gathered the ingredients, a good starting point is to use two ounces of tequila, one ounce of triple sec or orange liqueur and one ounce of fresh lime juice. Shake the ingredients thoroughly with ice and strain into a Margarita glass. By shaking with ice, the proper amount of water dilution takes place and the ingredients are thoroughly mixed. Using a blender usually results in a watery drink.

The traditional garnish is to coat the glass rim with Kosher salt. But, with or without salt, a well-made Margarita is something to be savored on a hot summer night!

Raise Your Glass is sponsored by Chris Gasbarro’s Fine Wine and Spirits. For more information on wines and upcoming wine events, visit the official website.