Posted July 26, 2019

Our Favorite Margarita Recipes (And More!)

Eat + Drink

In honor of National Tequila Day this week, we’ve put together some of our bartenders’ favorite riffs on the ever-popular margarita, along with tequila-based cocktails. Not that you need an excuse to raise a glass…

From infused tequilas to unexpected garnishes, let these recipes inspire you to get creative behind the bar at your next summer gathering. It goes without saying, but there’s no margarita mix to be found here. Cheers!

Johnny’s Utah’s Day at the Beach

Shaker + Spear (Seattle, WA) — By Lead Bartender Benjamin Harris

This cocktail is a mash up of a traditional margarita and another warm weather favorite—the aperol spritz. Benjamin notes, “With a little help from the very vegetal Bittermans Boston Bittahs and orgeat, the flavor of the cocktail deepens with bitter almond and the hint of spring flowers.”

Ingredients

Directions


  • 1 oz Milagro Silver
  • 0.5 oz Aperol
  • 0.25 oz orgeat
  • 0.5 oz lime
  • 2 dashes Bittermans Boston Bittahs
  • Bubbles (to top)
  • Combine all ingredients, shake and strain into a champagne flute.
  • Top with champagne, garnish with orange peel.

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Alter Ego

Bookstore Bar & Café (Seattle, WA) — By Bartender Raymond DeLaney

Raymond shares, “The Alter Ego is a cinnamon forward, tiki-inspired cocktail. Infusing the tequila with cinnamon gives the flavor a chance to shine, and when combined with pineapple and lime juice, makes for great balance. The bitter and savory elements of Cynar and the burst of flavor (not to mention the color) of Campari help to round out the profile of the cocktail and create the vibrant coral color. The finishing touch is a light layer of foam.”

Ingredients

Directions


  • 1 oz. cinnamon-infused Casa Noble Tequila
  • 0.25 oz. Cynar
  • 0.25 oz. Campari
  • 1 oz. pineapple juice
  • 0.5 oz. lime juice
  • 0.5 oz agave syrup
  • Shaken and served up in a coupe glass with a lime peel garnish.

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Frosé Margarita

Super Lyan (Amsterdam, The Netherlands) — By Bartender Ryan Chetiyawardana (aka Mr. Lyan)

Mr. Lyan’s frosé margarita combines two of our favorite things for a playful take that might just be summer in the form of a drink.

Ingredients

Directions


  • Patrón Blanco
  • Belsazar Rosé Vermouth
  • Waldorf cordial
  • Peychaud’s
  • Blend with ice, serve in a frozen coupe and garnished with violas

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Hipster Elixir

Revival (Sacramento, CA) — By Bartender Jason Bell

This cocktail might look like a traditional margarita but is far from it with the addition of chartreuse and honey, along with a dose of cilantro.

Ingredients

Directions


  • 0.75 oz. lime
  • 0.5 oz. honey syrup
  • 0.5 oz. yellow chartreuse
  • 1.5 oz. Espolón Tequila
  • 2 cilantro sprigs
  • Salt rim of rocks glass
  • In mixing tin; muddle 3 sprigs of cilantro
  • Add ingredients
  • Shake and double strain into rocks glass
  • Garnish with cilantro sprig and lime wheel

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Butterfly Margarita

Curadero (San Diego, CA) — By Bartender Heather Lugo

Heather’s take on a margarita incorporates butterfly pea flower for a beautiful (and creative) twist.

Ingredients

Directions


  • 1 oz. agave
  • 1 oz. lime juice
  • 1.5 oz. blood orange-infused tequila
  • 0.5 oz. butterfly pea flower-infused Solerno Blood Orange Liqueur
  • Add agave, lime juice and tequila to shaker.
  • Shake and stain over ice.
  • Top with butterfly Solerno for a layered float.
  • Garnish with orchid.

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Lava

Sable Kitchen & Bar (Chicago, IL) — By Bartender Brian Florczak

Brian notes, “This is a vegetal riff on a margarita utilizing fresh blood oranges. The result is bright and savory with a bit of spice.”

Ingredients

Directions


  • 2 oz. blanco tequila
  • 1 oz. blood orange liqueur
  • 0.5 oz. persimmon syrup
  • 0.25 oz. cinnamon​ syrup

Cinnamon Syrup:

  • 5 cinnamon sticks, roughly crumbled
  • 2 quarts demerara sugar
  • 1 quart water
  • Rim rocks glass with black sea salt.
  • Shake and strain ingredients into rocks glass over ice.

Cinnamon Syrup:

  • Toast cinnamon sticks in a dry saucepan.
  • Add sugar and water and bring to a simmer.
  • Let sit one hour.
  • Strain through a chinois.

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Red Hot Aji Panca

Boleo (Chicago, IL) — By Beverage Director Josh Relkin

Josh shares, “This is a spicy, martini riff utilizing aji panca, a spicy red pepper native to Peru. It’s into the vodka for a few days and strained off. Pineau des Charantes is a French ‘aperitif’ or fortified wine, where grape juice is ‘spiked’ with brandy. It is usually fairly sweet, and low in alcohol. Amaro Nonino is on the sweeter and nuttier side of the amaro family, and the mole bitters add chocolate notes and bring a bit more heat to the cocktail.”

Ingredients

Directions


  • 1.5 oz. aji panca Stoli
  • 0.75 oz. Park Pineau des Charentes
  • 0.25 Amaro Nonino
  • 1 dash saline
  • 2 dash Bitterman’s Mole Chocolate Bitters
  • Stir ingredients and serve up in a coupe.
  • Express orange peel and discard.

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This Side of Paradise

Vol. 39 (Chicago, IL) —  By Beverage Director Josh Relkin

Josh adds, “This is a spicy tequila cocktail that’s more seasonally-focused and shouldn’t be confused with a spicy margarita. The honey notes of the yellow chartreuse and the vegetal heat of the habanero are a match made in heaven—all highlighting and enhancing the green notes of the tequila. The spiced pear liqueur gives it that seasonal feel without adding sweetness, and the Montenegro helps give a touch of sweet and a touch of bitter.”

Ingredients

Directions


  • 1.25 oz Jimador Blanco Tequila
  • .5 oz habanero and poblano-infused yellow chartreuse
  • .5 oz St. George Spiced Pear Liqueur
  • .25 oz Amaro Montenegro
  • .75 oz lemon juice
  • .25 oz simple syrup
  • Shake, double strain and serve up in a coupe.

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