Margarita Recipe Index

“Fati Bee’s Thai Spice Margarita”

By Fatima Butler
  • 1 oz fresh lime juice
  • .5 oz orange liqueur
  • .75 oz Tom Kha Syrup
  • 2 oz Plata Tequila
  • 2 drops saline
  • 3 dashes smoked chile bitters
  • Thai chili salted rim
  • Shredded makrut lime leaf garnish
  • Crushed ice

Shake and double strain over crushed ice

Tom Kha Syrup

  • Equal parts coconut milk and sugar
  • .25 water
  • 4 oz makrut lime leaf
  • 4 oz lemonrass
  • Ginger pieces
  • Orange peels

Boil and simmer for 15 minutes

Thai Chile Salt

  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 2 fresh Thai cilies

“Passion and Purpose”

By Alexandria Bowler
  • 1.5 oz Blanco Tequila such as Casadores
  • 1 oz lime juice
  • 1 oz passion fruit syrup
  • 3 dashes Tabasco
  • Chile Salt Mix
  • 3 oz kosher salt
  • 1 oz cayenne pepper
  • 1 oz smoked paprika

Moisten the edge of a tumbler glass with lime juice then rim the outside of the glass withthe chile-salt mixture. Combine tequila, lime, passion fruit, and Tabasco in a shaker tinand shake vigorously with ice. Strain over fresh ice and garnish with a lime wheel ordried Thai chile.

“Saborea el Sabor”

By Adrienne Miller
  • 2 oz Plata tequila
  • 1 oz of lime juice
  • .5 oz  orange curacao
  • .25 charred mexican onion syrup
  • 4 jalapeno wheels
  • 3 cilantro leaves 

On a grill char one large mexican once charred juice with half of another Mexican onion measure out your juice and add equal amount of sugar a 1 to 1 ratio. Once syrup has cool let's build this baby. In a tin muddle 4 slices of jalapeno, cilantro and .25 oz of mexican onion syrup after muddling add in lime, curacao and tequila shake hard fine strain garnish with a charred onion, jalapeno and a cilantro leaf.

“Basement Blues”

By AJ Delgra
  • 1 scoop blueberry preserves
  • .75 oz lime juice
  • .75 oz L’Aperitivo Nonino
  • 1.5 oz Teremana Teuila Reposado

Shake and double strain into coupe.
Garnish with salt smile and blueberries.

“Garden Margarita”

By Jordan Leggett
  • .75 lime juice
  • .75 basil infused orange liqueur
  • .25 earl gray – peach syrup
  • 2 oz tequila

Shake and garnish with a salt rim and lime wedge.

“I Wish It Were Summer”

By Christina Mercado
  • 1.75 oz silver tequila
  • .5 oz Cointreau
  • .75 oz lime/lemon juice
  • .25 oz habanero honey spirit
  • 3 slices fresh cucumber
  • Blueberry avocado foam

“Masterpeas Margarita”

By Natasha Mesa
  • 1.5 reposado tequila
  • .5 mescal
  • .75 1:1 simple
  • .75 snap pea juice
  • .5 cucumber juice
  • 2 dash firewater bitters “scrappy”
  • Tajin rim

“Ghost Town Roll”

By Zach Sapato
  • 60 ml Blanco Tequila
  • 20 ml Lime Juice
  • 20 Black Sesame Seed Tea Simple Syrup (aka orgeat!)
  • Garnish: Spice-Ground Beet Chips + Salt 50/50 mixture dusted on the condensation

“Jelani’s Margarita”

By Jelani Johnson
  • 2 oz Blanco Tequila
  • .75 oz Fresh-squeezed lime juice
  • .5 oz Rich cane sugar syrup (2:1)
  • .25 oz Cointreau

Shake & strain into a double rocks glass over ice. Garnish with a fat lime wedge and a salted rim if desired. Enjoy!

“Italy’s Daisy”

By Christina Basham
  • 1.25 oz Tapatio Blanco 110 Tequila
  • .75 oz Fresh lime juice
  • .5 oz Aperol aperitif
  • .25 oz Agave nectar

Combine all ingredients and shake with ice to chill and dilute. Strain into cocktail glass with Tajuin and sugar rim.

“Sgt. Pepper Isn’t Lonely Anymore”

By Bridget Ramsey
  • .25 oz charred red bell pepper simple syrup
  • .25 oz Cointreau
  • .5 oz Strega
  • .75 oz lime juice
  • 1.25 oz Siete Leguas Reposado Tequila

Prep glass with a pepita/lime zest/sugar/salt rim. Shake ingredients with one large cube, and dirty dumb into the glass. For the simple syrup: char bell peppers on a stove top until they are lightly blackeded. Steep for 24 hours and strain.

“Quarantine Margarita”

By Diego Livera
  • .75 lime juice
  • .75 basil infused orange liqueur
  • .25 earl gray – peach syrup
  • 2 oz tequila

Shake and garnish with a salt rim and lime wedge.

“Drunk in the House”

By Jessica Pomerantz
  • 2 oz. blanco tequila
  • 1 oz. salsa/lime juice blend*
  • 0.5 oz. agave syrupPinch of cilantro
  • Shake, served up with cayenne salt rim**

*Mix 0.5 oz. lime juice with your favorite local salsa blend (I used Garden Fresh Mango-Peach Salsa)
**1.5 parts kosher salt mixed with .5 parts cayenne pepper

“My Perfect Margarita”

By Becky Rose Wesnidge
  • 2 oz silver tequila
  • .75 oz fresh lime juice
  • .5 oz Cointreau
  • .25 oz simple or agave syrup
  • Lots of cracked ice
  • Lime wheel and coarse salt half rim to garnish.

“Chau’s Margarita”

By Chau Tran
  • 45ml Arrette blanco tequila
  • 15ml Pierre Ferrand Dry Curacao
  • 20ml Lime Juice
  • 10ml Lemon Juice
  • A pinch of raw sugar

Crushed ice and blitz in a blender bullet.
Half salted rim and spritz and discard a lemon zest over the drink and along the stem.
This margarita will linger with you long after you have finished it.

“Devil’s Backbone”

By Brian Evans
  • 2 oz Tequila Blanco
  • 1 oz Lime Juice
  • .5 oz Blood Orange and Thyme Syrup
  • .25 oz Agave Syrup
  • 2 strips of Red Bell Pepper
  • Pinch of salt

Blood Orange – Thyme Syrup

  • 1 cup blood orange juice
  • .5 cup white granulated sugar
  • .5 sprig of fresh thyme