National Margarita Day is finally here, and even though we may not be allowed to celebrate in large crowds or at our favorite Mexican restaurant right now, it’s hard to resist the unique pull of a good margarita. And by “good” we mean “strong.” Whether you prefer a classic margarita on the rocks or an avocado cilantro margarita, it is the most common tequila based cocktail in the United States today. We have taste tested nine of the most unique margaritas the internet has to offer, and trust us, you will not be disappointed. Read on to find your next favorite margarita recipe!
The Devil’s Margarita
The Devil’s Margarita was created by Ashia, co-founder of Create A Cocktail. It combines two of her favorites into one: tequila and red wine. May sound crazy but you have to try it!
2 lemon cubes
2 lime cubes
1 orange cube (tiny)
1/2 oz Simple Syrup
Muddle Muddle Muddle
Add 1 1/2 oz Tequila
Add ice & shake
Pour into martini cup (no ice)
Gently float your favorite red wine on top and enjoy!
Yvette, creator of the Muy Bueno Cookbook, has always wondered what her favorite agua fresca, horchata, would taste like with tequila. Well, she tried it and claims it was amazing, Try this one out for yourself:
1 cup water
1 cup granulated sugar
2 cinnamon sticks
1 1/4 cups vanilla rice milk
Ground cinnamon, for garnich
2 ounces Exotico reqosado tequila
1/2 ounce almond liqueur
Raw sugar for the rim
- Bring water to a boil over high heat, add sugar and mix while it melts about 1 minute. Remove from heat, add cinnamon sticks and cloves, cover, and let steep for about 30 minutes.
- Discard cinnamon sticks and cloves.
- In a mason jar combine cinnamon-infused simple syrup and rice milk.
- Coat the rim of a glass with raw sugar, and set aside.
- Add horchata, tequila, and liqueur to a shaker and fill with ice.
- Shake, and strain into prepared glass filled with ice. Garnish with ground cinnamon.
Grilled Pineapple Margarita
The Grilled Pineapple Margarita, aka la margarita de piña asada, was created by Mexican chef Pati Jinich. This one’s rather time consuming but so worth it in the end.
- Vegetable oil for greasing the grill
- 1 pineapple peeled, cored, and cut into 1/2-inch rings, crosswise
- 1 jalapeño chopped, or more to taste
- 1/4 cup chopped cilantro leaves and upper stems
- 3 cups pineapple juice
- 1 cup white or silver tequila
- 3/4 cup freshly squeezed lime juice
- 1/2 cup agave syrup or simple syrup
- 2 tablespoons kosher or coarse sea salt
- 2 tablespoons ground piquín chile or Mexican dried ground chile
- 1/2 cup turbinado or dark brown sugar
- Preheat a grill to medium-high heat. Brush the grill with oil and place the pineapple rings flat on the grill, and cook, flipping once, until charred on both sides, about 3 minutes. Set aside to cool while you mix the cocktail.
- In a large pitcher, add the jalapeño, cilantro and 2 tablespoons of the brown sugar. Using a muddler or the handle of a wooden spoon, begin to muddle or crush the ingredients together. Chop all but 2 pieces of the pineapple (will be used for garnish) into 1-inch pieces and muddle those with the jalapeño mixture. Add the tequila, pineapple juice, lime juice and syrup and stir well to combine. Let sit for at least 10 minutes or place in the refrigerator until ready to serve.
- In a small saucer, combine the remaining sugar, salt and chile powder. Dip the rims of the margarita glasses into another saucer with water to wet the rims, alternately rub rims with half a lime, then dip into the sugar, salt and chile mixture. Fill each glass with the chunky margarita (making sure you are adding the chunks of muddled fruits and vegetables) and garnish with a wedge of pineapple.
Fizzy Mezcal Margarita
Kate Ramos shared this Fizzy Mezcal Margarita straight out of her California kitchen. She recommends choosing an orange soda that is clear and not too sweet which will make it perfect for cocktails. If you can’t find orange soda, she suggests substituting for an all natural soda.
- 1 ounce mezcal
- Juice of 1 lime
- 3 or 4 thin strips orange zest
- a few dashes orange bitters
- Pellegrino orange soda
- lime wedges
- granulated sugar, for the rim
- Combine mezcal, lime juice, orange zest, and orange bitters in a shaker filled with ice. Shake vigorously until the shaker is well chilled.
- Run a lime wedge around the rim of a tall glass. Gently dip the glass in sugar and fill glass with ice. Strain drink over ice and fill with orange soda.
Isabelle says that she likes her margaritas shaken (not frozen), not too sweet, and made with real lime juice instead of that gross sour mix stuff.The classics are fine, but sometimes she likes to go a little more new school and throw in some interesting flavors like this hibiscus margarita.
- 4 cups water
- 1 cup sugar
- 1 stick cinnamon, about 3” long
- 3 slices fresh ginger, about ½” thick
- 4 whole cloves
- ¾ cup dried hibiscus blossoms (flor de jamaica)
- 2 tbsp lime juice
- 1 cup cold water
- 1 cup tequila blanco
- ½ cup orange liqueur (like Triple Sec or Grand Marnier)
- ½ cup fresh squeezed lime juice
- Lime slices, for garnish
- In a small saucepan set over high heat, combine 2 cups of water with sugar, cinnamon stick, ginger slices and cloves. Bring to a simmer and cook, stirring constantly, for about 5 minutes or until the sugar is completely dissolved.
- Remove from heat, and stir in the hibiscus blossoms. Cover and let steep for 30 minutes, or until the syrup is a brilliant shade of dark red. Strain through a fine mesh strainer into a 1-litre glass jar. Stir in the lime juice and remaining 2 cups water, and refrigerate until ready to use.
- Fill a glass pitcher about halfway with ice. Add the hibiscus syrup, water, tequila, orange liqueur, and lime juice. Stir until combined, and serve immediately over more ice.
Leslie Limón, from the Hispanic Kitchen, shared her Papaya Margarita that is made with fresh papaya, in a salty, chile powder-rimmed glass. It has all the flavor of fresh papaya topped with limón y chile.
- 2 tablespoons powdered chile and lime seasoning salt
- 2 cups fresh papaya peeled, seeded, and diced
- 2/3 cup fresh lime juice
- 2/3 cup simple syrup
- 1 1/4 tequila reposado
- 1/3 cup orange liqueur
- Lime wedges
- Moisten rims of 4 glasses with lime wedges. Dip moistened rims in the chile-lime seasoning salt. Chill glasses in freezer until ready to serve.
- Puree the papaya with the lime juice and simple syrup in a blender or food processor until smooth. Pour papaya puree into a 2-quart pitcher. Stir in the tequila and orange liqueur. Serve over ice in chile powder-rimmed glasses.
- Garnish papaya margaritas with lime wedges. Cheers!
Avocado Cilantro Margarita
La Oficina Latina in Nolita created the Avocado Cilantro Margarita, made with a traditional blend of tequila, Cointreau and lime. They added in cilantro, habanero and avocado for an extra layer of flavor. It’s a literal celebration of some of Mexico’s staple flavors all in one cup!
- 2 oz of tequila
- .75 oz of Cointreau
- .75 oz of lime juice
- 2 slices of avocado
- 2 sprigs of cilantro
- 1 habanero pepper
- Chili salt
In a cocktail shaker, add tequila, Cointreau, lime juice, and avocado. Blend avocado until a puree. Then add ice and shake until chilled. Salt the rim of the glass with chili salt. Strain into a rocks glass over ice. Garnish with a habanero and sprig of cilantro.
Spicy Takis Margarita
The taste of the Spicy Takis Margarita will actually surprise you–the quick, and easy simple syrup infused with Takis, takes on the corn flavor of the chip, pairing really nicely with a smoothed tequila. The hint of lime and fuego spice gives it a really nice kick at the finish.
- 1 cup of water
- 1 cup of granulated sugar
- a small handful of Takis
- 1 oz Tequila
- 1/2 oz Triple sec
- 1/2 oz Takis Simple Syrup
- 1/2 lime
- In a small saucepan, bring one cup of water to a rolling boil and add one cup of sugar, stirring constantly until dissolved.
2. Once sugar is dissolved, add Takis and infuse for one minute. Immediately take off heat and allow to cool. Strain using a cheesecloth or mesh sieve. Store until ready to use.
3. Grab your cocktail shaker or mason jar, and add the tequila, triple sec, simple syrup, and a squeeze of lime. Shake to combine.
4. Pour over ice and enjoy!
Julian Medina, from the Cooking Channel, shared this Toloache Margarita recipe which she describes as Mexico’s ancient love potion. For those who seek love, according to popular belief, a few drops of toloache in your food or drink is just enough for the person to be completely in love with the person who administers it.
- Combine hibiscus flowers, sugar, and boiling water into a blender or food processor and carefully puree until smooth. Strain through a colander or fine mesh sieve. Let cool.
- In a separate container, combine the triple sec and lime juice, stir well.
- In a cocktail shaker muddle the 1/2 bar spoon of blueberries, then add the hibiscus puree. Pour in the tequila, virgin mix, and simple syrup. Add ice and shake well. Pour the margarita into a chilled rocks glass and garnish with a hibiscus flower and lime wedge.