A really good margarita recipe blends a balanced amount of sweet and sour, featuring great tequila, and a blend of fruit or vegetable juices. Find them all right here. The classic margarita was conceived in the 1920s, by a bartender at a Tijuana racetrack, who created the Tequila Daisy, made with lemon juice, tequila and a sweet syrup—the original Margarita. Over the years, many variations of the margarita have emerged; several of my favorites are listed here in this recipe.
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Cocktail shaker, salted rocks glass, strainer, blender
Prep: 5 min Ready: 5 min Serves: 1 cocktail
Classic Margarita
Crushed ice
2 ounces blanco tequila
1 ounce Triple Sec
½ fresh lime juice
1 oz. orange-flavored liqueur (I recommend Grand Marnier)
Splash simple syrup
Coarse salt
Lime wheel, for garnish
1 fresh mint leaf, for garnish
1. Wet the rim of a rocks glass with lime juice. Press rim of glass into course salt.
2. Combine the tequila, triple sec, lime juice and simple syrup in an ice-filled cocktail shaker.
3. Shake until cold, and strain into the salt-rimmed rocks glass.
4. Garnish with mint and lime wheel before serving.
Blueberry Margarita
2 TBSN fresh blueberries
1 oz fresh lime juice
3 ozs añejo tequila
1 oz simple syrup
1 oz. orange-flavored liqueur (I recommend Grand Marnier)
Crushed ice
Course salt
1 fresh mint leaf, for garnish
1. Wet the rim of a rocks glass with lime juice. Press rim of glass into course salt.
2. In a cocktail shaker, muddle the blueberries and lime juice until the blueberries are pulverized.
3. Add the tequila, Simple Syrup, bitters and a handful of ice to the shaker. Add a left over rind or two from the limes.
4. Shake vigorously for 15 seconds, and then strain into the salted glasses.
5. Garnish with mint and lime wheel before serving.
Jalapeño Basil Margarita
3 oz barrel-aged tequila
1 teaspoon basil, chopped
1/3 jalapeño, sliced and seeded
1 oz triple sec
1 ozs fresh lime juice
1 TBSN honey
1 cup crushed ice
Coarse salt
Lime wedges and jalapeño slices, for garnish
1. Wet the rim of a rocks glass with lime juice. Press rim of glass into course salt.
2. In a mason jar or large glass, muddle the basil and 1/2 of the sliced jalapeños together, then add the tequila.
3. Let infuse for 24 hours in the refrigerator. Strain and discard basil and jalapeño.
4. In a high-powered blender, blend the tequila, triple sec, lime juice, honey and ice until completely smooth.
5.Pour into salt-rimmed glasses with lime and remaining jalapeño slices, and serve.
Mango Margarita
3 oz silver tequila
2 oz. mango, coarsely chopped
1 oz fresh lime juice
1 teaspoon chili powder
1 oz. orange-flavored liqueur (I recommend Grand Marnier)
1 oz agave nectar
1 cup crushed ice
1 lime wedge
1. Wet the rim of a rocks glass with lime juice. Press rim of glass into course salt and chili powder.
2. In a blender, blend the mango and remaining ingredients until smooth.
3. Pour into salt and chili powder-rimmed glasses with lime, and serve.
Pomegranate Margarita
2 oz pomegranate juice
2 oz Tequila Blanco
1 oz. Triple Sec
2 oz fresh lime juice
Crushed ice
Course salt
Lime wheel, for garnish
1. Wet the rim of a rocks glass with lime juice. Press rim of glass into course salt.
2. Combine all ingredients in a blender and pulse until frothy and well combined.
3. Pour into salt-rimmed glasses with lime wheel, and serve.
Champagne Margarita
4 oz bottled Champagne
2 oz Silver Tequila
1 oz. orange-flavored liqueur (I recommend Grand Marnier)
2 oz fresh lime juice
Crushed ice
Course salt
Lime wheel, for garnish
1. Wet the rim of a rocks glass with lime juice. Press rim of glass into course salt.
2. Combine all ingredients in a blender and pulse until frothy and well combined.
3. Pour into salt-rimmed glasses with lime wheel, and serve.
Smoked Margarita
2 oz Gold tequila
1 oz Triple Sec
1 oz mezcal (I recommend Del Maguey "Chichicapa" Single Village Mezcal)
2 oz fresh lime juice
1 teaspoon smoked paprika
1 teaspoon simple syrup
Crushed ice
1. Wet the rim of a rocks glass with lime juice. Press rim of glass into mixture of smoked paprika and course salt.
2. Place tequila, Triple Sec, lime juice, and simple syrup in a cocktail shaker and shake until combined.
3. Serve over ice in a salt-rimmed rocks glass and pour mezcal on top; do not stir the mezcal into the drink, as it should "float" on top.
Pineapple Cilantro Margarita
Ice
1 ounce Reposado tequila
1 ounce pineapple juice
1 oz honey
1/2 ounce fresh lime juice
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon chopped cilantro, and a small cilantro sprig for garnish
pineapple wedge or chunk for garnish
1. Fill a cocktail shaker with ice.
2. Add all of the ingredients except the cilantro sprig and pineapple wedge and shake well.
3. Pour into a chilled margarita glass and garnish with the cilantro sprig and pineapple wedge
Grilled-Citrus Margarita
3 limes, halved crosswise
3 lemons, halved crosswise
1 lime wedge
Kosher salt
Ice
12 ounces silver tequila
4 1/2 ounces honey
6 orange twists, for garnish
1. Turn on the grill.
2. Grill the halved limes and lemons over high heat, cut side down, until lightly charred and juicy, about 5 minutes.
3. Transfer to a plate to cool. Juice the limes into one measuring cup, and juice the lemons into another measuring cup; you should have about 4 ounces of each juice.
4. Using the lime wedge, moisten half of the outer rim of 6 rocks or margarita glasses and coat lightly with salt, then fill each glass with ice.
5. Fill a pitcher with ice and add the tequila, honey, and 3 ounces each of the lime and lemon juices.
6. Stir well and strain into the prepared glasses.
7. Using tongs and working with one at a time, hold an orange twist directly over the flame until just singed around the edges.
8. Garnish the margaritas with the flamed twists and serve.
Fresh Strawberry Margarita
4 oz fresh strawberries, hulled
1/4 cup silver tequila
2 TBSN freshly-squeezed lime juice
2 TBSN honey or agave
2 oz Cointreau or Triple Sec (or an orange liqueur)
Ice
Salt to rim the glasses
Extra fresh strawberries and/or lime slices for garnish
1. Add strawberries, tequila, lime juice, honey, and orange liqueur to a blender.
2. Pulse until completely smooth. Let the mixture rest for about 3 minutes, then skim off the foam on top.
3. Taste, and add extra tequila or sweetener if desired.
4. Run a lime wedge around the top of each glass. Then dip the top of the glass upside-down in a bowl of coarse margarita salt.
5. Garnish the glasses with fresh strawberries and/or lime slices if desired.
To Serve On The Rocks:
Fill up each glass about half full with ice, then pour the margaritas over the ice and serve immediately.
To Serve Frozen:
Add about 3-4 cups of ice to your blender with the strawberry margarita mixture, and pulse until smooth.
Pour into glasses and serve immediately.
