Kincaid’s served this wonderful Marguerita in Minneapolis in the early 1990s, advertising this recipe and a recipe for an incredible Bloody Mary (which is posted here as well) to patrons on each bar table. The use of orgeat syrup is what makes this drink stand out and is very much a necessity, but may be a little hard to find. The restaurant no longer serves this version of Marguerita, but I certainly do. I think you will too. (Oh, and see end note for my addition to kick it up a notch!)

Marguerita circa 1991, Kincaid’s Restaurant Minneapolis
6 oz. ice
1½ oz. Cuervo Gold
3/8 oz. Triple Sec
juice from, 1/2 lime
1¼ sour
3/8 oz. orgeat syrup

Combine in order in a shaker, mix. Serve in a chilled glass rimmed with salt and topped with a wedge of lime.
Serves 1.

Note: to boost this drink to “Cadillac” status, add a shot of Grand Marnier Cordon Rouge, the orange-flavored cognac liqueur.