Seven Margaritas to Offer a Gamut of Taste and Profit Potential

Dust off your patio chairs or get a jumpstart on your interior spring-cleaning. Spring is gaining on us fast. Margaritas are a great way to entice your patrons to bring in a large group of friends for an afternoon of indulgence. Make sure to combine your drink specials with food. Chips and salsa, tiny tacos and mini enchiladas are easy additions to any menu, and they go great with the spice and sweetness of the following seven recipes. Each of these listed are considered the best at their respective establishments. 

Chupacabra Margarita
Courtesy of Diablo’s Cantina at The Monte Carlo, Las Vegas
1 1/2 ounces Corazon Silver Tequila
3 ounces ginger beer
1 ounce rock candy syrup
Juice from half lime press
2 jalapeño slices
Rim glass with a mixture of chili flakes, sugar and salt. Shake tequila, ginger beer, rock candy syrup and limejuice and strain over ice. 
Garnish with jalapeño slices and mint sprig.

Frida Kahlo
Courtesy of Diablo’s Cantina at The Monte Carlo, Las Vegas
1 1/2 ounces Frida Kahlo Silver Tequila
1 ounce rock candy syrup
Juice from half lime press
2 fresh raspberries
2 fresh blackberries
Ginger beer
Shake tequila, rock candy syrup, limejuice and berries and strain over ice.
Top with ginger beer and garnish with berries.

Corzo Grand Margarita
Courtesy of Ama Lur, Grapevine, Texas
1 1/2 ounces Sauza Silver tequila
1/2 ounce Grand Marnier
Splash of lime juice
2 ounces pineapple juice
Shake all ingredients and serve on rocks or straight up.

Pomegranate Rita
Courtesy of Ama Lur, Grapevine, Texas
1 1/4 ounces Jose Cuervo Platino tequila
1/2 ounce Pama pomegranate liqueur
1/2 ounce pomegranate juice
2 lime wedges
3 ounces Daily’s Margarita mix
Shake all ingredients and serve on rocks or straight up.
Garnish with two lime wedges.

Arizona Sunset
Courtesy of the Saguaro Blossom Restaurant at Four Seasons Resort, Scottsdale, Ariz.
1/2 ounce Chambord raspberry liquor
1 ounce Fresh orange juice
1/2 ounce Cointreau
1 ounce Fresh sweetened limejuice
1 1/2 ounces Herradurra Blanco tequila
Layer Chambord in bottom of glass and add orange juice. Shake remaining ingredients and pour into glass. Garnish with fresh lime.

Prickly Pear
Courtesy of the Saguaro Blossom Restaurant at Four Seasons Resort, Scottsdale, Ariz.
1/2 ounce Prickly Pear puree/concentrate
1 1/2 ounces Don Julio Anejo tequila
1/2 ounce Cointreau
2 ounces Fresh sweetened limejuice
Shake ingredients in shaker and pour into glass. Garnish with fresh lime.

Bentley Margarita
Courtesy of the Saguaro Blossom Restaurant at Four Seasons Resort, Scottsdale, Ariz.
1 1/2 ounces Patron Gran Platinum tequila
1/2 ounce Cointreau
3 ounces fresh sweetened limejuice
1/2 ounce floater Remy Martin Louis XIII Cognac
Shake ingredients in shaker. Line rim of glass with salt (optional) and garnish with fresh lime.

Regarding the last recipe listed, the management at the Four Seasons retails The Bentley for a much higher price due to the addition of the floater of Remy Martin Louis XII Cognac. When designing your new beverage list, with respect to Margaritas, don’t shy away from listing at least one extreme offering, and remember, this doesn’t have to remain in the realm of exotic tequila, either. Cognacs and liqueurs can add alevel to almost any Margarita recipe.