America’s favorite Margarita riff continues to be its most divisive, carrying an off-brand-esque luxury that can drive all sorts of emotions, much like its namesake Cadillac
Roll into any of Los Angeles’ oldest, over-sized Meixcan restaurants with a bar–like El Cholo (opened in 1923), Casita del Campo (1962), or El Coyote (1931)–and you’ll find a classic Margarita, the kind we each grew up on. But scan further down all of those bar menus and you’ll find the same classic Margarita but with a twist, the Cadillac. The same drink fills menus at Mexican (and Tex-Mex) restaurants across the United States, from New York to Dallas to Vail’s Mountain Standard. The, dare I say, modern classic that adds the fancy-feeling bonus of Grand Marnier, either floated on top or on the side, remains one of the world’s most popular cocktail riffs, and yet continues to be one of the most divisive drinks–so much so that it rarely appears at high-end craft cocktail bars.
History & Today
The history of the Cadillac Margarita is murky. According to Grand Marnier, the drink began appearing on “US menus in the late Sixties,” but many believe its birth was at Cadillac Bar in Mexico, hence the name. Its popularity, however, grew thanks to Southern California Mexican restaurant chain El Torito and the premiumization trend of the 1980s, says The Oxford Companion To Spirits And Cocktails. Today, you can find the concoction at bars across the world carrying a variety of names, but most commonly “Grand Margarita.” Still, it all comes back to the same combination of top-shelf tequila, Grand Marnier, freshly squeezed lime juice, and salt for the rim.
For Southern Californians, the drink has long been part of the menu, and has become an almost right of passage for early career bartenders–so much so that it now even inspires creations from some of the city’s more beloved craft cocktail joints. Echo Park’s Bar Flores once carried the El Cadí, an ode to the controversial cocktail that includes fresh lemon and lime juices in lieu of sour mix, agave syrup, and a Mexican orange liqueur to go along with an earthy highlands tequila.
Now, as America begins to find its way into its next cocktail evolution, one seemingly concentrated on additive-free ingredients, lower ABVs, knowledge of what we’re actually putting into our bodies, and trying to find a balance between overpriced and too cheap, the drink continues to appear.
“People love it,” explains Miami bar icon and beverage & hospitality educator Gabriel Urrutia. “The margarita is the number one cocktail in the United States of America. That’s not gonna go anywhere. Not for a long time.”
But even as possibly the most popular variation of America’s most popular cocktail, it’s met with mixed emotions from the bar community.
Bartender Thoughts
“No, I do not like it – it’s too sweet for my taste,” says Erin Campbell, former bartender at RIP Bar Clacson in Los Angeles and one-time regional portfolio manager of Fratelli Branca Distillerie. “The drink in and of itself l believe only has ‘value’ or ‘popularity’ because it’s generally more expensive than a classic Marg. And even the name’s purpose is to make the drinker feel elite, like Rolex wearers and Cadillac drivers. Hence why it’s generally seen at more suburban or middle America or middle class establishments, instead of a great classic cocktail bar. I definitely don’t mean that in a judgey way, it’s simply marketing. People pay for it.”
Bar & Brand Consultant Karl Steuck of Spirit & Spoon fame sees it similarly. “My thought is that it was a great marketing ploy / campaign that is perfect as an upsell for certain accounts / audiences, but in the Los Angeles craft cocktail scene it’s not prevalent anymore.” Adding, “We’ve seen, in LA, a more brand awareness / substantial ability practice in cocktails as we’re the hub of a large portion of agave coming into the US market. So the calls for top shelf / high end tequila’s being more for neat pours. Also, from an economical standpoint with the rising cost of cocktails, it would likely get passed on.”
Nonetheless, there remains something about the Cadillac Margarita that keeps it coming, “I think when done right it can be delicious and Grand Mariner on its own is tasty,” admits Steuck.
Kent Thompson, longtime Los Angeles bartender who has helped helm bar programs from Venice’s Tasting Kitchen to Koreatown’s Here’s Looking at You, looks at the drink fondly from various directions. ““I’d call it a modern classic for sure. Genius way to sell higher end spirits in a cocktail $$$,” he says. “There’s something awesome about saying “Cadillac”. I think saying that ensues some sort of feeling of being great. My friend has an old boat of a Cadillac and driving in that thing makes me feel like I’m flying first class. As consumers grow more knowledgeable about spirits, specifically tequila, I think they want to drink nicer quality ones. That’s probably partially why people still call for it.”
As for himself, “I love a Cadillac marg,” he tells me. “I don’t order them if I’m paying, though. As my shift drink, though? Absolutely. I don’t mind drinking well.” Looking back fondly he remembers, “I used to go to Don Antonio’s in my early 20’s on Pico Blvd in Santa Monica every Wednesday when they had $1 tacos. I would crush a ton and have Cadillac margs. Something about being a poor college student ordering Cadillacs made me feel like a real baller.”
For us, it’s still one of our favorite orders, especially when craving a cocktail that’s sweet, yet tart and made from high quality ingredients.
What Tequila to Choose
Choosing a tequila for Cadillac Margarita comes down to your own tastes. For those looking for something a bit lighter with a more earthy taste, it’s best to go with your favorite high-end blanco that means choosing something more like Patron, Herradura, Lalo, or Mijenta. If you’re looking for something with a bit more oak, then opt for a reposado of similar standing–definitely not the one in the well (the area behind a bar within easy reach of a bartender). Those really looking to class things up who want real extra barrel and vanilla notes added to their cocktail can always choose an anejo–which would certainly add to the drink’s expensive mystique.
If you’re really looking to mix things up and add a touch of smoke to your Cadillac, don’t be afraid of switching in mezcal for tequila.
How to make a Cadillac Margarita
Ingredients:
- 1 1/2 ounces premium tequila (blanco, reposado, or anejo)
- 1 ounce Grand Marnier
- 3/4 ounce freshly squeezed lime juice
- Coarse salt, for rim
- Lime wheel or wedge, for garnish
Directions:
Fill a cocktail shaker with ice cubes, tequila, Grand Marnier orange liqueur, and lime juice. Shake well. Rim a margarita or cocktail glass with salt (use a lime wedge to wet the rim before rolling or dipping it in a tray of coarse salt). Strain the cocktail into the glass filled with fresh ice. Garnish with a lime wheel or wedge. Enjoy!
Other Margaritas to Try
If you’re looking for another Margarita recipe to mix up, try Bar Deco’s brown butter tequila Margarita, which celebrates the flavors of papaya and butter
The Train to Nowhere from Evelyn’s at Hutton Hotel in Nashville, meanwhile, is a lovely savory riff on a classic Margarita.
Avocado lovers meanwhile should try the Avocado Margarita from Ixchel in London.
