Tequila's Favorite Libation Has a Few New Friends

    A Margarita by any other name –– is still the same? Regardless of each style’s title, it’s a guest’s frozen favorite, as well as a prime opportunity to showcase the latest and greatest tequila brands, recipes and libation innovation –– and it’s become a year-round guest favorite in recent times –– but what else is new?
    Today’s Margarita has evolved, and on-premise operators are reaping all the rewards. Beyond the continued growth of the tequila category and the increase in patrons’ knowledge of and tastes for the spirit, bartenders and mixologists have been exploring new territories in the realm of recipes. Citrus or Cajun, salted or syruped, a well-crafted, quality Margarita has become a must-have beyond the bar.
    Try some or all of the following recipes, and see what may work best at your bar. Your guests will thank you for the extra effort, and largely that thanks will be in increased revenue. As they say, make it a Margarita. 

Perfect Patrón
1 1/2 ounces Patrón Silver
1/2 ounce Patrón Citrónge
Orange juice
Juice of 1/2 lime
Sweet ‘n’ sour mix
Lime wheel as garnish
Tools
Margarita glass
Mix tin
Strainer
In a mixing tin full of ice, combine Patrón Silver, Citrónge, orange juice, lime juice and sweet ‘n’ sour. Shake well, strain and serve on the rocks. Garnish with lime wheel.

Perfect Cuervo
Margarita–Frounceen
1 1/2 ounces Jose Cuervo Especial
3 ounces Jose Cuervo Lime Margarita Mix
1 cup crushed ice (or more)
Salt
Lime wedge
Mix all ingredients (except lime and salt) in a blender. Rub the rim of a glass with lime, and then dip into salt to frost. Pour into glass, and garnish with lime wedge.

Stirrings Grand Mango on the Rocks
1 1/2 parts Stirrings Mango Margarita mixer
1 part Tequila
Float of Grand Marnier
Pour combined ingredients into a Margarita glass rimmed with Stirrings new Mango Margarita rimmer.


Billionaire Margarita
2 ounces Casa Noble Reposado
1 ounce Grand Marnier
1 ounce fresh lime juice
Shaken over ice

The World’s Best Blue Margarita    
1 1/2 ounces Tarantula Azul
4 1/2 ounces  Tarantula Azul Margarita mix
Combine with ice in a salt-rimmed Margarita glass and serve.

Cranberry Margarita
1 1/2 ounces 1800 Tequila
1 ounce lime juice
1 1/2 ounces Triple Sec
1 1/2 ounces sweet ‘n’ sour mix
2 ounces cranberry juice
Blend until smooth.


Neon Margarita (based on a 12-ounce serving)
4 ounces Island Oasis Margarita
1 ounce tequila
1/2 ounce blue curacao
1/2 ounce melon liqueur
Rim glass with citrus Margarita salt. Pour blue curacao into bottom of Margarita glass. Blend Margarita mix with tequila and ice and pour into glass over blue curacao. Float melon liqueur on top of drink.


Watermelon Margarita
2 ounces fresh pressed watermelon juice
1 ounce lime juice
1 ounce lemon sour
3/4 ounces Citronge
1 1/2 ounces Patrón Silver Tequila
Mix and garnish with watermelon wedge.


Imported GranGala “Ultimate Margarita”
1 ounce Imported GranGala
1 ounce gold tequila
1 ounce lime juice
Coarse salt
Wedge of lime
Rub rim of Margarita glass with the lime and spin in salt. Shake Imported GranGala Triple Orange Liqueur, gold tequila and lime juice together with ice in a shaker. Strain into Margarita glass and garnish with a lime wedge.

Margarita Britannia No. 2
Cocktail glass, chilled
Pour ingredients into iced mixing glass
3/4 ounce Sauza Tres Generaciones Plata Tequila
3/4 ounce Beefeater London Dry Gin
1/2 ounce Grand Marnier
1 1/2 ounces sweet ‘n’ sour
Shake and strain.
Lime wedge garnish


Cajun Margarita
Cocktail glass, chilled
Rim glass with salt and pepper (optional)
Pour ingredients into iced mixing glass
1 1/4 ounces pepper-infused silver tequila
1-2 dashes Tabasco sauce
1-2 dashes jalapeño pepper juice
2 ounces sweet ‘n’ sour
Shake and strain. Small jalapeño peppers garnish

The Margarita Britannia No. 2 and Cajun Margarita recipes are courtesy of Robert Plotkin, spirits expert and author of “The Bartender’s Companion –– 5th Edition: The Original Guide to American Cocktails and Drinks.”