9 Bartender Tips from Around the World for Making One Mean Margarita
By Isabella Cruz
From using different techniques to different ingredients, these bartenders have the perfect tips to help you create the meanest Margarita ever! Happy mixing!
Subhash Sankar
Head Mixologist at Alaia Belize
Ambergris Caye, Belize
“If you prefer a less traditional Margarita, try using different spices like pepper or cayenne to enhance the flavor. Pair with smoked coconut for sophisticated taste.”
Ezequiel Barbosa
Bar Manager at Thompson Playa del Carmen
Thompson Playa del Carmen – Playa del Carmen, Mexico
“For a sweeter taste, we use lemons instead of the traditional lime in our Margaritas at Thompson Playa del Carmen. Paired with Cointreau, the citrus lemon and orange flavors will make your drink taste tropical and refreshing.”
Jennyfer Vieira
Food & Beverage Administrator at Curaçao Marriott Beach Resort
Curaçao Marriott Beach Resort – Willemstad, Curaçao
“We recommend always using fresh squeezed lime juice, never bottled or a mix. To contrast the sour taste of the drink, rim your drink with sugar instead of salt.”
Carlos Lassalle
Bartender
Hotel AKA Brickell – Miami, Florida
“The perfect Margarita should always have freshly squeezed lime juice, a balance of sour and sweet flavors, and very nice Tequila”
Rosa Reyes
Regional Manager
Pisco y Nazca – South Florida (Miami, Kendall, and Doral and Washington DC)
“Margaritas should be kept simple. Always start with fresh squeezed juices and natural agave as a sweetener. To give your Margarita more flavor or to spice things up, shake your ingredients with ripe pieces of juicy watermelon or fresh jalapeños. Margaritas are the perfect cocktail for large groups as they can be batched ahead of time and who doesn’t love a delicious and refreshing Margarita!”
Justin Whitman
Lead Bartender
MDRD at the Amway Grand Plaza, Curio Collection by Hilton – Grand Rapids, Michigan
“Originating from the Daisy cocktail family tree, the margarita includes just 3-4 components, which means that high-quality ingredients and balance are key. The first mistake most people make is using a store-bought margarita mix filled with pasteurized citrus, citric acid blends and a lot of fake sugars. You can’t make a great margarita without fresh lime juice and 100% agave tequila or mezcal. My typical go-to is a blanco tequila, like G4 Blanco or Fortaleza Blanco, or Banhez Mezcal Artesanal. To tie it all together, a nice orange curacao. My favorite is Pierre Ferrand’s Dry”
Allen Lancaster
Master In-House Mixologist
The Bar at The Spectator Hotel – Charleston, South Carolina
“When looking to concoct the quintessential Margarita it starts with the tequila. A mid to upper level plata/blanco will produce a light clean cocktail. You could also use a premium reposado or añejo if you wanted a little more complexity. Secondly, you MUST use fresh lime juice. Roses is for gimlets not Margaritas. Lastly, a high-quality orange liqueur such as Cointreau, Pierre Ferrand Dry Curaçao, or Giffard triple sec will complete your joyful alcoholic drink. Some folks use a small amount of simple syrup to round out the drink but it’s not necessary.”
Jeisson Caro
Bar Manager
Solaz, A Luxury Collection Resort – Los Cabos, Mexico
“Enjoy every taste, use the freshest ingredients, and most of all, enjoy the space and the people with whom we are toasting.”
Steve Sabol
Director of Food & Beverage, Margaritaville Hollywood Beach Resort
Margaritaville Hollywood Beach Resort – Hollywood, Florida
“At Margaritaville, we’re known as the home of the Margarita for a reason: we use our own Margaritaville brand Tequila, Triple Sec, and mix for the ultimate Marg. Pick up our ingredients at your local liquor store to recreate it at home (although everything tastes better at our Margaritaville resorts!)”
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