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.
View Recipe
Hide Recipe
^
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.
View Recipe
Hide Recipe
^
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
View Recipe
Hide Recipe
^
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
View Recipe
Hide Recipe
^
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.
View Recipe
Hide Recipe
^
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.
View Recipe
Hide Recipe
^
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.
View Recipe
Hide Recipe
^
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.
View Recipe
Hide Recipe
^
){kind=link}