Margarita

The margarita, a cocktail made of tequila, triple sec, or Cointreau, and lime juice served in a salt-rimmed glass, was popularized by Victor J. Bergeron in his chain of Señor Pico restaurants in California during the 1960s. Bergeron went to Mexico to find a recipe but concluded that Mexicans drank tequila straight and did not like tequila cocktails. So Bergeron adapted recipes borrowed from other American restaurateurs. By 1973, his Señor Pico restaurants sold more tequila than did any other restaurant in the world.