Top Rated Margarita Recipes
Add a spicy smokiness to every margarita you make this summer.
A fruity, refreshing cocktail is perfect for spring, and this beautiful margarita checks all of the right boxes… perfect for summer.This recipe is courtesy of Sparkling Ice.
Recipe Courtesy of Jose CuervoA classic margarita: These are good for any night, but they’re especially appropriate when chomping down chicken wings and watching football.
Behind the bar at New York City’s Michelin-starred Junoon, mixologist Hemant Pathak works to complement the kitchen’s ambitious progressive Indian cuisine with equally exuberant cocktails that incorporate many of the same herbs and spices. This cocktail adds a delicious South Asian twist to the margarita with cardamom, cinnamon, and star anise.This recipe is courtesy of Hemant Pathak, the mixologist of Junoon restaurant. To watch a video of Pathak making three cocktails including the Masala Margarita, click here.
This recipe is compliments of Matt who works with us in the woods crew. Its simplicity belies some serious deliciousness; it is possibly the best margarita I have ever tried. On the rocks or crushed ice, salted rim or no salt – your call.- Owner and co-founder Laura SorkinRecipe courtesy of Runamok Maple
These margaritas use lemons instead of limes, looking picturesque when topped with edible flowers.This recipe is courtesy of Ann Hsu Kaufman/Grits and Chopsticks.
I love Champagne with a steely tang that brings all my taste buds alive, that makes anyone’s mood a good one — and that makes me hungry for a few salty nuts or practically any rich mouthful. Same goes, at least for me, when it comes to margaritas: tangy is enlivening, sweet really isn’t.And, if you put the two together — a bracing Champagne and a limey margarita — you’ve got what I’d consider the best of both sides of the Atlantic.
Get your superfruit fix with this fruity margarita. Click here to see The Amazing G-Fruit and Ways to Use It.
Every year on May 5th, Cinco de Mayo is celebrated to honor Mexican culture and heritage. This year give your drinks a healthy twist.
This recipe is derived from my dad’s amazing margaritas. During the summer, he’s the margarita-maker. I don’t know what he does, but I can never seem to recreate the slightly-tart, slightly-sweet, and oh-so-easy-to-drink cocktail he creates. Here, I sub half the lime juice for blood orange juice. Just remember: The key to the recipe is equal parts juice to triple sec to tequila. I’ve dabbled with using both triple sec and Grand Marnier in the drink. I find a smoother taste comes from using good-quality triple sec (not the $5 stuff in the grocery store). And NEVER use anything but fresh lime juice — preferably from room temperature limes. This recipe calls for serving the margarita up, but you can also serve it over rocks. A salt rim is up to you... But forgetting the Chunky Guacamole with chips is a crime.
Looking for a classic, perfect margarita? You've come to the right place.
Our favorite fruit makes the perfect ingredient for a fiesta margarita. Val Harrison, of the blog More Than Burnt Toast, shows us how to whip it into a margarita — and she says that she's not even a fan of watermelon!
The Best 5 Minute Margarita Recipe
Made with freshly squeezed lime juice, orange juice, orange liqueur, tequila, and just a touch of honey, this is the Best 5 Minute Margarita Recipe you’ll ever make! One of the most popular cocktails in the world, and perfect for those hot Summer days! So without further ado, let’s make my perfect homemade margaritas!
The Best Damn Big-Batch Margaritas Your Party Has Ever Seen
Tangy lime, smooth tequila, and a hint of sweet orange . . . There&aposs nothing quite like a perfect, crisp margarita--served ice cold with plenty of salt and extra limes, of course.
Margaritas are my favorite alcoholic drink--probably because: 1.) Mexican food is my favorite cuisine. 2.) It&aposs the perfectly balanced sweet--but not overly sweet--cocktail. 3.) Maaaaybe because I have a slight affinity for tequila.
If I could serve margaritas at every house party (and every other get-together in between) I most definitely would, but the issue I always run into is finding a balance between quality and time.
#1. Quality: I&aposm sorry, but don&apost give me any of that bottled sweet-and-sour mix crap that&aposs loaded with sugar and artificial flavors and is a guaranteed headache tomorrow. A great margarita involves real, fresh-squeezed lime juice. But here&aposs the problem . . .
#2. Time: Who has 45 minutes to juice limes to make a big-batch of margaritas before the party starts? Not me (or you), that&aposs who. So now we&aposve reached the crux of the issue.
Enter, frozen limeade concentrate. (Minute Maid did not pay me for this.)
Now, at first this might not surprise you because many frozen margarita recipes call for frozen limeade concentrate. The intense flavor counteracts the added ice that would otherwise dilute the drink, leaving you with essentially a tequila-flavored Slurpee. But I&aposm suggesting you start using it for large batches of margaritas on the rocks ASAP.
You can find frozen limeade in the freezer aisle of your local supermarket, and, although it does have added sugar, it&aposs still leagues above your typical sweet-and-sour mix both in terms of adding sweetness and providing authentic lime flavor. Just think of this as a major shortcut on juicing limes and making simple syrup. Plus, you&aposre going to set out lime wedges for guests to garnish their drinks with, so there&aposs your "real" lime flavor right there.
The best part about using the can o&apos concentrate is that, once emptied, the can doubles as a measuring cup for the remaining ingredients. And I am all about minimizing the dirty dish situation. This recipe is too easy.
These large-batch margaritas are strong, slightly (but not overly) sweet, and have the ideal balancing note of orange. Oh, wait, did I mention there&aposs beer involved? Corona is the key, ladies and gentleman. Serve these with plenty of ice and salt and limes on the side for guests to create their own rimmed glasses, if desired.
St.Patrick&rsquos Day is the perfect time to celebrate with a Green Margarita . With only four ingredients, you can whip this up in a flash!
Peaches and summer just go together don&rsquot you think? So a Peach Margarita is bound to hit the spot on a hot summer day! Can&rsquot wait for fresh peaches this year!
Chocolate Margarita, say what?! Now this is just pure joy right here! Get your dessert and a drink all-in-one.
Now this Pineapple Margarita is just plain FUN! If you close your eyes and sip on this you will swear you are on a beach somewhere with your toes in the sand!
Sweet and Spicy, my favorite combination! This Spicy Grapefruit Margarita will kick any party up a notch! Served with some chips and salsa or guacamole, oh yeah&hellip a perfect pair!
Sweet and smooth, tart and tangy, rich and delicious. This Strawberry Coconut Margarita has it all!I think you could even add some fresh whipped cream on top and call it a dessert.
Sometimes you want the drink, but not the calories. So a Skinny Margarita is just what you need to whip up to hit the spot.
Easy Cocktail Recipes: 8 Superb Riffs On The Margarita
Chris Taylor's habanero-passionfruit margarita delivers summery vibes—with a kick.
As far as I’m concerned margarita season starts now.
Nevermind that mercury still falls consistently below 60 degrees where I am in New York City. I (and many others) are over winter—not to mention our godforsaken down coats. I’m ready for cocktails that’ll elevate my mood and jolt me out of my pandemic-enhanced cold-weather blues. And enjoying a superbly made margarita does just that and never disappoints: There’s seriously no going wrong here, especially when you consider that margaritas are relatively easy to make.
And truth be told, this gem of a cocktail needn’t be relegated to the warmer months of the year, or for beach vacations, or for Cinco de Mayo celebrations. Readers, this is no seasonal drink. It’s cocktail that can delight you throughout the year. (The way a Bloody Mary or martini can.)
The El Coco Carlos—by Chas Martin and Benji Homsey—took the classic margarita and added elements of . [+] coconut and orange to make the cocktail extra refreshing.
Even in the depths of winter, my partner-cum-personal bartender concocted multiple magarita variations for me: There were smokey mezcal ones in December, honeybell-and-jalapeño margaritas in January, and even extra spicy multi-citrus ones in February.
Homemade Margarita Mix Recipe
Have you ever made your own Margarita Mix? If you love margaritas, which I certainly do, this easy Homemade Margarita Mix is a must try!
Next time you go to the grocery store, stock up on fresh limes, lemons and oranges and you&rsquoll be able to make this fabulous mix. Then when you&rsquore ready for a tasty cocktail, just add tequila and you have the perfect margarita!
I have shared many delicious margarita recipes over the years. I am partial to this beer margarita because it&rsquos so easy, but I&rsquom telling you that most people will really like this homemade margarita mix.
It&rsquos the classic margarita that most people love best!
What I love about this recipe, is it&rsquos perfect for making margaritas by the pitcher. I always make this before a party to have on hand when someone wants a fresh margarita.
More Delicious Margarita Recipes:
- Best Beer Margarita Recipe
- Frozen Watermelon Margarita
- Blackberry Margaritas
- Frozen Pineapple Strawberry Margarita
- Green Margarita
- The Best Margarita Recipes You&rsquoll Ever Taste!
How to Make Margarita Mix
Try making this margarita mix for your next party. It&rsquos so easy to mix up your own simple syrup from water and sugar, then all you have to do is add your fresh squeezed juices and it&rsquos ready to go!
I like adding a little bit of orange juice to my margarita mix, but that is totally optional.
The orange gives the mix a less tart flavor. Keep this margarita mix chilled for up to a week.
Homemade Margarita Mix Recipe
I hope you enjoy making margaritas soon! I have written directions for making a single margarita or margaritas by the pitcher.
If you love frozen margaritas, just add your mix to ice cube trays. Then just blend them with the tequila for a refreshing frozen drink!
The best margarita recipes - 12 recipes
Blood orange juice and muddled jalapeños make this margarita spicy and with a dark color, with the same flavors of.
- 2 slices jalapeño or serrano chile
- 2 ounces silver tequila
- 4 ounces blood orange juice
- 1 ounce Cointreau or Triple Sec
- juice of half a lime
Fresh Pineapple Margaritas
Fresh pineapple, orange juice, and lime juice make this refreshing margarita recipe extra delicious
- 1 cup fresh pineapple chunks, or thawed
- 1 ounce fresh-squeezed lime juice
- 1 ounce fresh-squeezed orange juice
- 1/8 cup to 1/4 cup superfine sugar (*see Notes)
- 1/4 cup silver tequila, of good quality
- 1 1/2 ounces orange liqueur, such as Triple Sec or Cointreau
- 1 tablespoon Kosher salt
- 1 tablespoon coarse/sparkling sugar
- Lime wedges and pineapple chunks for garnish, if desired
Drinking peach margaritas are the ideal way to spend a warm summer afternoon! This recipe makes enough for 8 drinks
- 1 pound (about 3) ripe peaches, bottoms scored, plus 2 more peaches, for garnish
- 3 tablespoons (2 1/2-ounces) orange liqueur, such as Cointreau
- 2 tablespoons sugar
- 1/4 teaspoon coarse salt
- 3/4 cup (6-ounces) silver tequila
- 3 tablespoons fresh lemon juice
- 2 cups bottled peach nectar
- 8 mint sprigs, for garnish
Swooning over how cool edible glitter is
- 1/2 cup granulated sugar
- 2 to 10 drops food coloring (a drop at a time), adjust for desired color
Mano margaritas are sweet and refreshing any time of the year! You can add chile, sugar or salt to the rim!
- 1 cup ice
- 1 lime wedge
- 3 ounces silver tequila
- 1 small mango—peeled, pitted and coarsely chopped (3-ounces)
- 1 1/2 ounces fresh lime juice
- 1 tablespoon chile powder, such as Tajin (see Note)
- 2 ounces orange liqueur
- 1 1/2 ounces agave nectar
- 3 ounces grapefruit soda
Slushy Blended Margarita
The perfect frozen margarita uses a good quality tequila and orange liqueur such as Grand Marnier or Cointreau
- 1 ounce freshly squeezed lime juice
- 2 ounces simple syrup
- 2 ounces 100 percent agave tequila
- 1 ounce good-quality orange liqueur, such as Cointreau or Grand Marnier
- 3/4 cup ice
Toast to the firework with these Patriotic Margaritas
- 1 cup sugar
- 1 cup water
- 1/4 cup cranberry juice cocktail
- 1 ounce of silver tequila
- 1 ounce of orange-flavored liqueur
- 1 tablespoon simple syrup
- 1 tablespoon fresh lemon juice
- Lemon wedge
- Colored sugar
Perfect Strawberry Margarita
Summer means fresh strawberries and delicious margaritas! Cool off pool side with an ice cold margarita
- Grated zest of one lime, about 1 tablespoon
- 1 cup lime juice, about 4 to 6 Persian limes
- 3/4 cup to 1 cup granulated sugar
- 3 cups water
- 2 cups 100% agave tequila
- 9 ounces fresh strawberries
- 1/2 cup Cointreau
- Pink Himalayan salt for rim, optional
Pink Grapefruit Margaritas from Ina Garten
By Foodiewife, A Feast for the Eyes
I saw this recipe on The Barefoot Contessa
- 1 lime, cut in wedges, optional
- Kosher salt, optional
- 1 cup ruby red grapefruit juice
- 1/2 cup freshly squeezed lime juice (4 limes)
- 1 cup orange liqueur, such a Triple Sec
- 1 cup white tequila
- 2 tablespoons sugar, to taste (optional)
By Foodiewife, A Feast for the Eyes
This has quickly become one of my favorite margarita recipes
- 1/2 cup tequila
- 1 1/2 cups margarita mix
- 2 ounces Peach Schnapps
- 16 ounces (about 2-cups) peaches, frozen or fresh
- 1 tablespoon sugar (optional, add only if using frozen peaches or fresh peaches that are not sweet)
- 1 cup crushed ice
- Fresh lime for rubbing around rim of glass and garnish
- Kosher Salt
Classic cadillac margarita recipe with Grand Marnier floating on top for extra burst of citrus flavor
The BEST Margarita Recipe
O.K., I may have lied a little bit. I don’t technically have the best margarita recipe for you. What I have is the best margarita recipe for me. Along with some advice for you.
And, a video that shows how simple it really is to pull off.
You see, margaritas are one of those things that are different to different people. Some like them crazy sweet. Others like them really strong. Some want harsh sour lime. Others, just a citrus whiff. And let’s not get started on rocks versus straight up, salt or no salt. Yikes! If I dared to claim that I had the best margarita recipe, a good 75% of you would want to fight with me. But why fight when we can drink?
So, what I’m giving you below is my favorite margarita recipe. It’s how I make them to my taste. I don’t like them super-boozy. I do like them very limey. And I like a touch of sweet.
I’ll also give you some suggestions for crafting your own perfect best recipe.
1) Lay on (or off) the booze. If you like it really boozy, not only can you add extra tequila (that’s obvious) but you can use Cointreau instead of Triple Sec for the orange liqueur. Cointreau has a higher alcohol content – I definitely sip Cointreau margaritas more slowly than Triple Sec ones (warning, they tend to lead to headaches the morning after).
2) Lime-lovahhh? Decide if you love lime or just like it. Love it, add more. Just like it, add less. But you have to do something else either way: After squeezing your lime juice, dip a finger in (or a teaspoon, if you’re not the only one imbibing) and taste it. Do you think, “whoa! acid!” or do you think “mmm…lime”? You see, not every lime is the same. Some are harsher than others. If you’ve got a harsh one, you might want to add less of it, or counter it with more simple syrup and/or more Triple Sec.
3) Find your sweet spot. The way I determined how sweet I like my own margaritas was to make a marg without any sweetener in it. I made it in a bigger glass than usual to accommodate some vigorous stirring. I took a sip. Whoa Nellie! Sour! I added a teaspoon of simple syrup, stirred and tasted. Better. Not great. Repeat. I got to 3 teaspoons when it was just right for me. A perfect balance of acid and sweet for my taste buds. 3 teaspoons is 1/2 of an ounce, so that works out well for bartender measurements too. Do this experiment for yourself to find your spot. (Note: You can buy simple syrup at the liquor store. Or you can make your own. It’s really really easy).
4) Get the right salt. You can buy a rim salt. Or you can make a fun one like this Salty Sweet Citrus Rim Salt. Or go with kosher salt or coarse sea salt (read here about which one we prefer). But do not, under any circumstances, use table salt. It’s too salty, harsh and clumpy. Sooo not good. Please. Just don’t. (If you aren’t sure how to rim a glass, no worries. Head over here. We’ve got you covered).
5) Get creative! Go out on a limb and add new flavors to you margarita. This Lemon Basil Marg is one of my faves.
And now, onto the best margarita recipe. The best margarita recipe for me, that is.
Place some salt on a small plate. Rub rim of an old-fashioned or rocks glass with lime (reserve for serving) dip in salt. Fill with ice and set aside.
Combine tequila, lime juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
Strain cocktail through a Hawthorne strainer or a slotted spoon into reserved glass. Garnish with lime wheel.
How would you rate Margarita?
Lazy, yes. A real margarita, no. The real Margarita FROM Mexico where my friend went for 6 months every year is this. 3 parts Tequila, 2 parts Triple Sec, 1 part fresh lemon juice, 1 part fresh lime juice. Try this one and you will leave the BA poor substitute forever.
Straight forward and delicious. You can add a splash of cuantro. Maybe a Grand Marnier float.
Simple. Delicious. It's a must. Used 1/2oz of simple syrup, perfect amount to subtle sweetness and tartness.
My hubs and I made these two nights in a row. Simple, perfect margarita. Not missing a thing.
This is amazing! The house drink at my wedding was similar albeit even lazier, hence our name "Lazy Margarita": - Desired tequila at the desired amount - Enough lemonade to taste
This is absolutely perfect! I was hesitant about the lack of triple arc but I don’t like that stuff anyway and the drink is PERFECT without it. I’ll be making a pitcher of this stuff very soon!
Great recipe. I’d actually recommend cutting a 1/2 lime into quarters adding 2oz of agave muddling the contants in a shaker adding the ice shaking vigorously serving over fresh ice and garnishing with four dashes of orange bitters and salted rim.
You are missing the Gran Marnier. It’s a must in the original recipe.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
How to Make a Margarita
For a slighter sweeter version, add agave syrup before shaking. And of course, if you prefer them frozen (though that's not the traditional way to make a margarita), simply add the ingredients to a blender and then blend until smooth.
It's Margarita season. Drinks menus everywhere are bombarded with two-for-one Marg deals, Marg pitcher deals, and just plain dirt-cheap Marg deals. It wouldn't be summer without them. But the first Margarita of the season is a treat built on tradition, and tradition calls for simplicity: good tequila, Cointreau, fresh lime juice, and salt for good measure. We don't need our Marg to be blended into a slushie, or doused in mango-pomegranate-spicy-hibiscus-strawberry syrup. At least, not until we're three deep.
The Margarita is perhaps the most easy-drinking, enjoyable cocktail ever invented. The key to a great one is using good, 100 percent agave tequila (blanco is most common, but añejo can add a dash of smokier flavor). Anything less and you'll have a subpar cocktail that will give way to a world-class hangover. You can also add agave syrup for a sweeter Margarita with less pucker. Just don't use triple sec as your orange liqueur, as it tastes like artificial sweetener.
A Little Background
Many years ago, the United States made it illegal to drink alcohol within its borders, and so thirsty Americans went elsewhere for their cocktails&mdashmainly, south of the border into Mexico. (The irony is not lost on us.) The Margarita was invented in Mexico, possibly at the Kentucky Club in Juarez, where they called it the Daisy margarita means "daisy" in Spanish. Prohibition tourists fell in love with it and brought it back to the U.S. after the alcohol ban had lifted.
It's hardly lost its popularity since, with Esquire in part to thank. In 1953, this magazine named the Margarita the Drink of the Month, calling it "exciting and provocative." Back then, our recipe called for triple sec, but we've since changed our ways. And it seems like the Margarita will never fade from cocktail culture&mdashat least not until every living being who's ever hummed the tune to "Margaritaville" has passed to the next life.
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If You Like This, Try These
There are enough variations on the Margarita to last a lifetime. Any involving jalapeño or habanero spice are the best. Try rimming the glass with chili mix. For a slightly sweeter version with agave syrup, check out the Kentucky Club Margarita. Hell, make one with beer. La Paloma is another classic tequila cocktail with few ingredients, as is the Tequila Sunrise.
What You Need
Here&rsquos what you need to do a Margarita justice, beyond what you might be able to dig out of the fridge or cupboard.
What to Serve With A Margarita
Enjoy your margarita with your favorite Mexican or Tex Mex fare. If I’m making these for a party or happy hour, I always serve them with tortilla chips, salsa, and lots of guac. They’d also be fantastic with mango or pineapple salsa or my seven layer dip. For more appetizer ideas, check out this post!
If you’re enjoying your margarita for dinner, pair it with veggie tacos, stuffed poblano peppers, grilled avocado, taquitos, or nachos. Bottoms up!