There’s nothing quite like a thirst-quenching margarita on a hot day. The salted rim and sweet flavors combined in this classic cocktail are meant to be enjoyed by the pool. This popular beverage has been satisfying taste buds for over a century, but, like many cocktails, the origins are disputed to this day.

The earliest tales about margarita’s origins date back to the late 1930s when restaurant owner Carlos (Danny) Herrera created a cocktail for showgirl Marjorie King. Allergic to all forms of alcohol, except tequila, King requested a special concoction. Herrera mixed salt and lime with the tequila to make sipping more enjoyable, or so the story goes.

Other historians claim the margarita was first mixed by socialite Margaret Sames in 1948 during a house party in Acapulco. Or it could have been named after actress Rita Hayworth (her real name was Margarita Cansino), who was served a margarita in the 1940s in Tijuana.

No matter the origin story, historians can agree that the margarita we know and love most likely evolved from a cocktail known as the “daisy.” Popular during the 1930s and ‘40s, a daisy was a mixture of alcohol, grenadine, and citrus juice served over ice. Bartenders created whiskey daisies, gin daisies, and, eventually, tequila daisies. The original recipe called for tequila, lime juice, orange liqueur, and a splash of soda. We’ll drink to that!

There are hundreds of margarita variants today spanning a world of flavors from strawberry and blackberry to cucumber mint and chocolate. How does one choose? And for those who want to skip the booze, try shaking up a mocktail margarita. It’s just as delicious and doesn’t leave you with an offensive headache.

This margarita recipe uses sweet HoneyBell oranges and doesn’t include alcohol, but it can easily be added if desired. Here we use lime juice and a little sugar to rim the glass, rather than salt, which makes for a wonderful sweet and sour experience.

HoneyBell Margarita Mocktail

5 from 3 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 2


  • 2 highball glasses
  • Cocktail shaker
  • Citrus zester



  • On a small plate, mix the lime zest and sugar.
  • Prepare glasses by running a slice of lime around the rim of 2 highball glasses. Dip rims into lime sugar mixture. Fill glasses with ice. Set aside.
  • In a cocktail shaker, add a few ice cubes. Pour in HoneyBell juice, lime juice, and agave. Cover and shake hard 8-10 times.
  • Strain into prepared glasses, garnish with sliced HoneyBells, and enjoy!


While HoneyBells work great in this cocktail, they’re only around for a short time each year, so when they’re not available, you can substitute Cara Cara or Navel oranges.
Author: Ciara Kehoe
Course: Drinks
Cuisine: Mexican
Keyword: cocktails, oranges
Tried this recipe? Snap a pic and share.Mention @harryanddavid or tag #sharemore!

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Autumn Micketti is the SEO & Content Coordinator for 1-800-Flowers. When she's not writing about Oregold® Peaches or love songs, you can find her exploring mountains, listening to the latest album release of her current musical obsession, or spending time with her extended family.

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