National Margarita Day, which falls on Feb. 22, provides an excellent reason to enjoy the favorite cocktail. And what better way to honor the ’Rita with some unique twists on the classic. Here are nine recipes we like for 2022.
Ochre Margarita
Ingredients
- 2 oz. Reposado or Anejo tequila
- ¾ oz. Amaro Nonino
- 1 oz. Lime juice
- Maldon smoked sea salt for rim
Instructions
- Rub a lime wedge around a rocks glass rim and dip in salt mix.
- Fill the rocks glass with fresh ice.
- Build all of the ingredients in a shaker with ice.
- Shake vigorously for 10-15 seconds.
- Strain into the rocks glass.
- Garnish with a lime wheel.
Notes
The mixologists at the Sheraton Dallas Hotel in Downtown Dallas created this recipe.
Red-Pepper-Ita
Ingredients
- 1 ¾ oz. Tanteo Chipotle tequila
- ¼ oz. Mezcal
- ¾ oz. Red pepper purée
- 1 oz. Fresh lime juice
- ½ oz. Light agave nectar or simple syrup
Instructions
- Combine ingredients in a shaker with ice.
- Shake well and strain into an ice-filled rocks glass (smoky salt rim optional).
- Garnish with a pepper wedge.
Notes
The mixologists at Tanteo created this recipe.
Bazooka Rita
Ingredients
- 1 ¾ oz. Corralejo Reposado tequila
- ½ oz. Agave nectar
- 1 oz. Lime juice
- ¼ oz. Cointreau
- 1 oz. Smoked pineapple cordial
- ½ oz. Tamarind syrup
Instructions
- Prepare a Collins glass with rimmed smoked chili lime salt.
- Combine liquid ingredients in a mixing glass filled with ice.
- Shake contents in mixing glass.
- Strain into a Collins glass with fresh ice.
- Garnish with pineapple wedge and fresh mint.
Notes
The mixologists at the Hilton Austin created this recipe.
Spicy Cucumber Margarita
Ingredients
- 3 parts Hornitos Plata tequila
- ½ part DeKuyper triple sec liqueur
- 1 part Lemon juice
- 1 part Lime juice
- 1 part Agave nectar optional
- 1 Mini cucumber
- 1 Jalapeño
Instructions
- Muddle 1-2 thin slices of jalapeño pepper in the bottom of a cocktail shaker with the lime, lemon and agave nectar.
- Add the tequila, triple sec and a handful of ice.
- Shake and strain into a Margarita glass over ice.
- Garnish with thinly sliced cucumbers and jalapeño slices.
Notes
The mixologists at Hornitos created this recipe.
Piña Gardenrita
Ingredients
- 1 ½ oz. 1 ½ oz. Patrón Reposado tequila
- ½ oz. Orgeat
- ¾ oz. Lime juice
- ½ oz. St. Germain elderflower liqueur
- ¾ oz. Charred pineapple juice
- 7-8 leaves of Pineapple mint
- Pinch of salt
Instructions
- Shake all ingredients with cubed ice quickly 4-5 seconds.
- Fine strain over crushed ice in rocks or Collins glass.
- Garnish with large sprig of pineapple mint and lemon verbena, wedge of charred pineapple if desired.
Notes
The mixologists at Bacardi created this recipe.
Frozen Cherry Beergarita
Ingredients
- 1 container Frozen limeade
- 1 ½ Cups of Lemon-lime soda
- ¼ cup Silver tequila
- 3 bottles Pale lager beer
- 1 pack Cherry drink mix
Instructions
- Rim glasses with lime and granulated sugar.
- Add frozen limeade, soda, tequila and cherry drink mix to a blender.
- Add beer and blend with ice cubes until smooth.
- Pour into rimmed glasses and garnish with a lime wedge and Maraschino cherry.
Notes
The mixologists at Food Lion created this recipe.
Mezcal Passionfruit Marg
Ingredients
- 1 ½ oz. Ilegal Joven mezcal
- ¾ oz. Agave
- ¾ oz. Lime
- ¾ oz. Fresh passion fruit syrup
Instructions
- Combine ingredients in a shaker tin.
- Add ice and shake.
- Pour into rocks glass with homemade tajin rim.
Notes
Joe Mele, general manager/beverage director at Coastal Kitchen + Daiquiri Bar in Bay Shore, NY, created this recipe.
White Peach & Raspberry Margarita
Ingredients
- 2 oz. El Bandido Yankee Blanco tequila
- 1 ½ oz. White peach syrup
- 4-5 Muddled raspberries
- 1 tsp. Sugar
- ½ oz. Lime juice
Instructions
- Combine all ingredients in a cocktail shaker with ice and shake.
- Pour into a rocks glass.
- Garnish with 3 raspberries on a pick.
Notes
The mixologists at El Bandido created this recipe.
