National Margarita Day is here! In celebration, we’ve put together this fun list of margaritas that you can find across town. There are nine margaritas to choose from, and they range from classic and frozen to spicy and innovative. There’s something for everyone.
Don’t feel like going out for National Margarita Day? We’ve included the recipes, so you can recreate them in the comfort of your home. Enjoy responsibly!
The Bazaar by José Andrés – Salt Air Margarita
– 1 1/2 ounces Milagro Tequila Silver
– 3/4 ounce Combier L’Original
– 1 ounce fresh lime juice
– 1 ounce simple syrup
Combine all ingredients in a cocktail shaker, add plenty of ice and shake vigorously. Strain into a chilled stemless martini glass. Garnish with two tablespoons of salt air.
Ingredients (Salt Air)
– 2 cups water
– 1 cup fresh lime juice
– 4 tablespoons kosher salt
– 2 teaspoons Sucro
Combine water and Sucro in a medium saucepan. Activate the Sucro by heating the mixture to at least 70 °C / 158 °F, whisking constantly. After the mixture has reached temperature, remove from heat and whisk in salt. Cool mixture in an ice bath. Stir in lime juice.
With an immersion blender, blend at the surface, being careful to avoid splashes, until bubbles form. With a spoon, carefully skim the “air” and place on top of the drink.
Red, the Steakhouse – Pineapple Margarita
– 1 1/2 ounces Don Julio Blanco
– 2 ounces fresh pineapple juice
– 1 fresh lime
– 1 full simple syrup squeeze
– 4-5 cilantro leaves
– Splash of OJ
Mix all ingredients over ice and shake well; make sure to shake well enough to break up all cilantro. Pour into glass and serve.
Rocco’s Tacos – Chili Mango Margarita
– 2 ounces Zignum Silver Mezcal
– 0.75 ouncee Lime Juice
– 1.5 ounces Mango Puree
– 0.5 ounce Agave
– 1 demi spoon Chopped Jalapeno
Add all ingredients and ice into a cocktail shaker. Shake vigorously and then dump into a 12-oz. rocks glass rimmed with Rocco’s’ spice and Kosher salt mixture. Garnish with a floating, healthy slice of Jalapeño.
Lolo’s Surf Cantina – Margarita de la Casa
– 1.5 ounces El Jimador Silver Tequila
– 0.25 ounce Luxardo Triple Sec
– 0.25 ounce agave nectar
– 0.75 ounce lime juice
Rim the glass with salt. Place all ingredients in the shaker and then shake. Serve over ice.
Sweet Liberty – Tommy Margarita
– 2 ounces Olmeca Altos Blanco
– .75 ounce Agave
– .75 ounce Lime
Shake and strain over ice into a rocks glass. Garnish with a lime wheel and black salt.
Byblos Miami – Habibi Marguerite
– 2 ounces Strawberry Tea
– 1 ounce Lime juice
– 1 ounce chili syrup
– 2.5 ounces Avion Reposado
– 2-3 Fresh Cilantro sprigs
Fill a teapot with ice. Shake all ingredients with ice, then double strain into the teapot. Serve in tea glass with ice, garnish with a sprig of cilantro.
Essensia Restaurant – Hot & Bothered Margarita
– 2 ounces Cimarrón tequila
– 0.5 ounce Solerno blood orange liqueur
– 0.5 ounce guava juice
– 0.5 ounce lime juice
– ⅛ teaspoon sriracha
Prepare glass with lime wedge rubbed over full rim, half Himalayan salt rim and built with Kold-Draft ice. Discard lime wedge. Then in a boston shaker, add all ingredients, add ice, shake, and pour over ice. Garnish with flamed lime swath.
The Confidante – Afro-Rita
– 2 ounces Afrohead Briland 07
– 1 ounce lime juice
– 1 ounce agave syrup
Shake and strain all ingredients into rocks glass. Garnish with lime wedge.
PM Fish and Steak House – Classic Frozen Margarita
– 1 ounce Lime Juice
– 1 ounce Madrileña Jarabe Natural (Sweetner)
– 1 ounce Cointreau
– 2 ounce Milagro Tequila
– 1 tablespoon of ice
Place contents in a blender. Blend until ice is crushed. Pour into margarita glass and garnish with a lime wheel.