Everyone loves a good Margarita, especially when it’s made with quality tequila and fresh lime juice.
So we’re always excited to try some cool new variations this time of year when National Margarita Day rolls around. From a cinnamon-infused version to a Margarita made with shishito peppers, whip up one of these seven recipes on February 22.
Cooling cucumber and piquant Old Bay give a fun twist to this Margarita from Mersea, which is named after the restaurant’s head bartender, Santos. Not only does it taste delicious, but its bright green hue makes it extra ‘Grammable, too.
- 1.5 oz. Milagro Tequila
- 2 oz. Cucumber Puree
- 1 oz. Lime Juice
- .5 oz. Agave Nectar
- Old Bay (to Rim)
- Lime Wheel (to Garnish)
Preparation: Rim a rocks glass with Old Bay. Add all ingredients, except for the garnish, to a cocktail shaker with ice. Shake and strain over fresh ice. Garnish with a lime wheel.
The Sonoran Desert is a majestic place and the sunrise over the expanse of the desert is more stunning than a painting. The Sonoran Sunrise cocktail is like an artist’s’ rendering of the sunrise in a glass. Azuñia Reposado organic tequila is layered with Orange Curacao, yuzu juice blend, and prickly pear syrup. The fruitiness is tempered with muddled jalapeño giving this drink a depth of flavors that can’t be missed – just like daybreak in the desert.
- 1.5 oz Azuñia Reposado Organic Tequila
- .5 oz Orange Curacao (Preferably Pierre Ferrand Dry Curacao)
- .75 oz Yuzu Juice Blend (1:1 Yuzu & Fresh Lemon Juice)
- .5 oz Prickly Pear Syrup (1:1 Perfect Puree Prickly Pear Puree & Sugar)
- 1 Jalapeno Slice Muddled
Preparation: Muddle, shake, double strain, and serve over rocks. Top with garnish
A homemade spice syrup gives this sweet-tart Margarita from Cha Cha’s Latin Kitchen a deep, rich flavor. Hibiscus tea and pomegranate liqueur give it a gorgeous color and impressive look.
- 1.5 oz. Pueblo Viejo Blanco Tequila
- .5 oz. Pomegranate Stirrings Liqueur
- 1.5 oz. Hibiscus Tea
- .5 oz. Spice Syrup*
- .25 oz. Fresh Lime Juice
- .5 oz Pomegranate, Seeds Removed
- Lime wheel (for Garnish)
Preparation: Combine all ingredients, save for the pomegranate seeds and lime wheel, in an ice-filled shaker. Shake well and strain into an ice-filled, salt-rimmed glass. Garnish with the lime wheel and pomegranate seeds.
- 8.5 oz. Piloncillo
- 1.25 cups Water
- 1 Cinnamon Stick
- .5 tsp. Whole Cloves
- 4 Star Anise
- .5 Orange, Juiced
Preparation: Combine all ingredients and bring to a boil. Allow to simmer for 5 minutes. Remove from heat and cover, allowing to cool. Steep in the fridge for a minimum of 48 hours prior to use.
Cinnamon isn’t the first ingredient we think of when we dream up Margarita variations, but it works to perfection in this cocktail from CRUjiente Tacos. “We always strive for ingredients with purpose, depth, complexity and, most importantly, balance for all of our Margaritas.” says CRUjiente Tacos co-founder Jason Morris. “Cinnamon is unexpected yet exceptionally tasty in our Margarita creation.”
- 2 oz. Reposado Tequila
- .75 oz. Cinnamon Simple Syrup
- .75 oz. Lime Juice
- .25 oz. Agave Syrup
- Orange Wheel (to Garnish)
- Ground Cinnamon (to Garnish)
Preparation: Combine all ingredients, save for the garnishes, in a shaker tin with ice. Shake and strain into a rocks glass. Garnish with an orange wheel and ground cinnamon.
Shishito peppers add a vegetal twist to this Margarita variation from Boqueria beverage director Kieran Chavez. The Spanish pepper adds a slight hint of spice to the classic tequila drink.
- Kosher Salt (to Rim)
- 1 Lime Wedge
- .25 cup Shishito-Infused Tequila*
- 2 tbsp. Lime Juice
- 1.5 tbsp. Simple Syrup
- Shishito Pepper (to Garnish)
Preparation: Place a thin layer of salt on a saucer. Run the lime wedge against the rim of a rocks glass, then coat the rim with salt. Use a paper towel to wipe out the inside rim so there isn’t too much salt for the drink. The outside rim should still have a light coating. Fill a cocktail shaker with ice, then add the infused tequila, lime juice and simple syrup. Cover and shake very well, then strain into the glass. Add ice and garnish with the shishito pepper. Serve immediately.
- 6 Shishito Peppers, Split Lengthwise
- 1 1-liter Bottle Tequila
Preparation: Put the shishito peppers in the tequila. Seal with the cap and infuse for 24 hours. Strain the tequila through a fine-mesh sieve into another container with a spout. Pour back into the tequila bottle, using a funnel if you have one. The infused tequila will keep for up to 1 month.
We’ve been really into turmeric cocktails lately, so we got extra excited about this Margarita from mixologist Eric Ribeiro. Bee pollen is a perfect alternative if you’re not a fan of the traditional salted rim.
- 1.5 oz. Tequila Don Julio Blanco
- .5 tbsp. Turmeric Powder
- 1 1-inch chunk Ginger
- .75 oz. Lime Juice
- .75 oz. Honey
- .25 oz. Hot Water
- Bee Pollen (to Rim)
- Lime Wheel (to Garnish)
Preparation: In a shaker, muddle ginger, turmeric, hot water and honey. Add Tequila Don Julio Blanco, lime juice and ice. Shake well. Strain contents into a rocks glass rimmed with bee pollen over fresh ice. Garnish with a lime wheel.
This bittersweet Margarita from Davio’s Northern Italian Steakhouse is the perfect aperitif to whet your appetite for a big meal. Campari and limoncello join tequila for an Italian twist on the classic.
- 2 oz. Silver Tequila
- .75 oz. Campari
- .75 oz. Limoncello
- .75 oz. Blood Orange Juice
- .75 oz. Simple Syrup
- Tajin (to Rim)
Preparation: Add all ingredients to an ice-filled shaker and shake vigorously. Strain into a Tajin-rimmed glass.