Lift up your glasses, today is National Margarita Day!
Margaritas, that delicious mix of tequila, Cointreau, Triple Sec, and lime juice, have been around for more than 70 years. Though no one is sure where and when the margarita was invented, there are two major theories. The first is that a bartender in Mexico City, Willie, invented the drink for a dear friend, Marguerite, in 1934. The other is that a Dallas socialite, Margaret "Margarita" Sames, mixed up the drink for a house full of party guests in 1948. One of those guests was Tommy Hilton, who soon after added the concoction to bar menus at his hotels.
Either way, the margarita has become ubiquitous. Frozen or on the rocks, classic or flavored, take your pick. Stock up on tequila, and slice up some limes; here is our collection of margarita recipes to help you party on.
Think outside the box and use prickly pear as a way to change up your typical margarita. Prickly pears, reminscent fo very sweet watermelon candy, also give the cocktail a beautiful, glowing pink color.
- 1 cup tequila
- 1 cup fresh prickly pear juice
- 1/3 cup fresh lime juice
- 1/2 cup cointreau
- salt, lime wedges
Kick up the flavor by infusing your tequila. The tequila used in the Jalapeño Margarita served at GILT at The New York Palace Hotel is infused with one and a half deseeded jalapeños for 2 days, giving this margarita an unforgettable bite.
- 2 ounces Sauza Tequila
- 1 ounce fresh lime juice
- 1 ounce cointreau
- 1lime wedge
- smoked lime salt for garnish
Beautiful and bright orange persimmons are paired with cinnamon and sugar for a festive margarita fit for any cocktail hour.
- 1 1/2 cups granulated sugar
- 1 cup water
- 1/4 cup ground cinnamon
- 3 or 4 persimmons
- 2 cups tequila reposado
- 8 ounces lime juice
- limes, cut into wedges and wheels
While this cocktail is delicious made with everyday lemons, when the strikingly aromatic Meyer lemons become available in early winter, it’s worth celebrating their deliciousness with a margarita. You’ll find that it pays off enormously to use the Meyer lemon in three ways in this drink: infused into tequila, made into simple syrup, and squeezed into fresh juice.
- 10 Meyer lemons
- 1 bottle 100% blue agave blanco tequila
- 1 cup sugar
- 1 cup Meyer lemon juice (4 to 5 lemons)
- 3/4 cup Triple Sec
- 6 cups ice
- 8 lemon twists, for garnish
You have to make a choice in this unusually delicious strawberry margarita recipe: Do you want to put a laser focus on the strawberries (Fragoli wild strawberry liqueur is the pure essence of strawberry flavor) or enhance their beauty (Cointreau does that beautifully) or balance their wonderful sweetness with even more sophisticated complexity (Aperol is perfect for that)? Whatever you choose, “fan-sliced” strawberry makes a simple, tasty garnish wedged on the side of each glass.
- 1 package freeze-dried strawberries
- 20 strawberries
- 1/2 cup sugar
- 1 1/2 ounces 100% blue agave blanco tequila
- 3/4 ounce fresh lime juice
- 1 ounce Aperol
- 1 lime wedge
- 1 strawberry fan, to garnish
Habanero chiles, though foremost thought of in terms of their heat, are one of the most delicious chiles on earth—fruity, citrusy, wonderfully floral. And they pair perfectly with apples. So when you’re at the fall farmer’s market, buy your favorite apples and a few habaneros (thankfully, both are in abundance at the same moment) for this special cocktail—special for anyone who loves spicy. Combining apple brandy and roasted apple puree gives this drink a rich, roasty oaky flavor with hints of oakiness. A resonant reposado tequila fits in beautifully, offering an age-induced smoothess while preserving the tequila’s agave flavor.
- 3 parts coarse kosher salt
- 2 parts ground cinnamon
- 1 part fresh ground black pepper
- 2 large apples
- 1/4 cup sugar
- 1/2 fresh habanero chile, stemmed
- 1/4 cup agave syrup or rich simple syrup
- 1 1/2 cups 100% blue agave reposado tequila
- 1/4 cup fresh lime juice
- 1/2 cup Calvados apple brandy
This low cal margarita focus on fresh ingredients full of flavor. By mixing and squeezing a whole lime with fresh agave nectar and the best tequila you can find, you get a fresh taste that transports you to Mexico.
- 2 ounces Corzo Blanco tequila
- 1 whole lime
- 3/4 ounce fresh agave nectar
- 1/2 ounce cointreau
This margarita is farm stand fresh with the addtion of fresh organic carrot juice, orange juice, and lime juice.
- 3 ounces fresh squeezed organic carrot juice
- 1/2 ounce fresh lime juice
- 1/2 ounce orange juice
- 1/2 ounce simple syrup
- 1/2 ounce cointreau
- 2 ounces tequila
- 1 fresh peeled carrot with stem
- 1 pinch red pepper flakes