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Margaritas

Margarita Madness

July 2, 2010 By: Alissa Ponchione Night Club and Bar Magazine


On the rocks, frozen or served with ice, the Margarita is a go-to drink for any occasion — it’s a refreshing, citrusy treat, giving your patrons a tangy lift. And though staying true to the traditional combination of tequila, orange liqueur and lime juice never fails, Margaritas can be tweaked with the addition of different flavors or by simply playing around with ratios, transforming this conventional cocktail into a must-have libation. These recipes will be a boon for business, allowing your guests to enjoy this classic cocktail — or its many iterations — any time of year.

Ginger-Mango Rita
Created by Russell Davis, president of the Austin, Texas, chapter of USBG.

2 ounces Culinary Traditions Mango, thawed
1 tsp. Culinary Traditions Ginger, thawed
1 ½ ounces añejo tequila
½ ounce Cointreau
2 ounces pineapple juice
¼ wedge lime
¼ wedge orange

Fill a glass with ice, squeeze lime and orange wedges into the shaker, and then put wedges into the shaker. Add the remaining ingredients to the shaker. Shake vigorously ten times. Strain into a chilled cocktail glass. Garnish with a slice of lime, orange and mango.


Brother Jimmy’s Margarita
On the menu at Brother Jimmy’s BBQ, locations in Manhattan.

6 count tequila
3 count triple sec
1 count Rose’s Lime Juice
Fill with sour mix
Splash of orange juice
Splash of Sprite

In a 16-ounce mason jar, shake all ingredients. If salt is desired, remove mason jar from tin shaker and rim with kosher salt. Garnish with a lime wedge and a novelty stirrer.

Brother Jimmy's


Evolutionary MargaritaEvolutionary Margarita
Created by Jonathan Pogash for Corzo.

2 parts Corzo Reposado Tequila
½ part Grand Marnier
½ part agave nectar
¾ parts fresh lime juice
6-8 small chunks pepper (yellow, red or orange)

In a mixing glass, muddle the pepper in the agave nectar and lime juice. Add the remaining ingredients and shake well with ice. Strain over ice into a rocks glass. Garnish with a pepper “flag” and lime “bow-tie,” with an optional salt rim.


Heavenly Hotel
Courtesy of Hotel California Tequila.

2 ounces Hotel California Tequila Blanco
1 ½ ounces fresh orange juice
1/8 lime wedge
Splash of soda (optional)

Mix all ingredients and serve in a snifter over ice.

California Hotel


The Perfect Margarita
Courtesy of Combier Liqueur.

1 ½ ounces Dulce Vida Tequila
1 ounce Combier Liqueur d’Orange or Combier Royal
¾ ounces fresh lime juice

Shake with ice. Strain over ice in a rocks glass. Garnish with a lime wheel.


Tequila Cooler
Courtesy of Gran Gala.

2 ounces Corazon de Agave Blanco
1 ounce Gran Gala Triple Orange Liqueur
1/5 Tbsp. fresh cilantro
½ ounce fresh lime juice
Pellegrino, to top

Muddle fresh cilantro and fresh lime juice. Stir with ice and strain into an ice-filled glass. Top with Pellegrino and garnish with an orange.


Grapefruit RitaGrapefruit Rita
On the menu at Tin Lizzy’s Cantina in Atlanta.

1 ½ ounces Cabo Wabo Tequila Blanco
¼ ounce Cointreau
¼ ounce Torres Gran Torres Orange Liqueur
2 ounces ruby red grapefruit, freshly squeezed
1 ounce lime juice, freshly squeezed
¼ ounce simple syrup

Shake and pour over ice into a Margarita glass with a salted rim.


Superfruit Margarita
Courtesy of VeeV Açai Spirit.

1 ½ ounces VeeV Açai Spirit
¾ ounce blanco tequila
1 ounce fresh lime juice
½ ounce simple syrup
½ ounce POM
Wonderful pomegranate juice (optional)

Shake all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with a lime wheel.

VeeV Acai Spirit


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