The Margarita is not just a summertime staple, but 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.
El Corazon Margarita
Created by Adam Seger, Nacional 27, Chicago.
2 ounces Beverage Artistry El Corazon, thawed
1 lime, juiced
1 ½ ounce Corzo Reposado Tequila
Salt and telicherry peppercorn (for rim)
Rub rim of cocktail glass with lime and dip into salt and telicherry peppercorn. Combine all other ingredients in a cocktail shaker filled with ice. Shake vigorously and strain into the prepared glass and serve.
On the menu at Whisknladle in La Jolla, Calif.
2 ounces hibiscus and black peppercorn infused blanco tequila*
¾ ounce Cointreau or other triple sec
¾ ounce fresh squeezed lime juice
¼ ounce simple syrup
Fill a cocktail shaker with ice. Add all ingredients and shake well. Strain into a chilled Martini glass and top with a half-inch of blood orange foam.
*Hibiscus and black peppercorn tequila: Combine five pounds of hibiscus flower, a half pound of black peppercorn tied in a cheese cloth and eight liters of blanco tequila in a large infusion tank. Refrigerate and allow to sit. After four days, remove the cheesecloth of peppercorns. Let the hibiscus sit with the tequila for another week and remove after 11 days.
Classic Melon Margarita
Created by Midori Melon Liqueur.
1 ½ parts Cabo Wabo Blanco Tequila
1 part Midori Melon Liqueur
1 part freshly squeezed organic lime juice
Shake over ice and strain into an ice-filled rocks glass. Garnish with a lime wedge
Available at Malo Restaurant in Silver Lake, Calif.
1 ¾ ounces Herradura Blanco Tequila
½ ounce agave nectar
1 ounce lime juice
4-6 pieces of fresh local fruit
Muddle fruit, agave and lime in a shaking tin. Add tequila and ice. Shake and serve in Margarita glass. Top with the fruit used in the Margarita.
Courtesy of Alcantar Imports.
1 ounce mezcal
1 ½ ounces Cointreau
½ ounce lime juice
2 ounces grapefruit soda
Combine all ingredients and serve over crushed ice.
Courtesy of PaQuí Tequila.
1 ½ ounce PaQuí tequila (preferably añejo)
1 ounce Grand Marnier
¾ ounce lime juice
Salt for rimming
Pour the ingredients into a cocktail shaker with ice cubes. Shake well. Strain into a chilled cocktail glass rimmed with salt.