Nothing gets us quite in the mood for warmer weather like a fresh-squeezed margarita on the rocks with a salted rim. And, while the classic lime is always at the top of our list, perhaps with a bit of muddled jalapeño for some extra kick, bartenders across the country have gotten creative in search of the perfect and most innovative version. Their research has lead to turning to the local flavors and culinary trends of their cities while keeping in mind the co*cktail's history and key ingredients. Choose the recipe that best reflects your personal style to toast February 22 (or prepare one en masse for a festive get-together) and pair with your choice of tequila–we typically turn to Patron, Casa Amigos (which gets brownie points not only for being delicious, but being owned by George Clooney), Espolon, Avion or Herradura. Try the flavor that best catches your attention–be it herbal, smoky, savory, modern, tropical or classic–shaken over ice for a National Margarita Day well celebrated.
The Rosa Picante Margarita
Bartender: Jordan Corney
Market: San Antonio, Texas
Bar Name: Bohanan's
Flavor Profile: Spicy
2 oz Patrón Silver
.75 oz Fresh Lime Juice
.5 oz Simple Syrup
.5 oz Ginger Syrup
.5 barspoon Jalapeño Oil or a Fresh Jalapeño Slice
Method:
Combine all ingredients in a co*cktail shaker and shake with ice to chill. Strain into a chilled co*cktail coupe that has been half-rimmed with rose sea salt, and top with a dash of rose water. Garnish with a rose petal, if available.
The Resting Garden Margarita
Bartender: Ryan Brown
Market: Tampa, Florida
Bar Name: Anise
Flavor Profile: Herbal
1.75 oz Patrón Reposado
.5 oz Patrón Citrónge Mango
1 oz Fresh Lemon Juice
.75 oz Agave Syrup
6 Sage Leaves, (2 for garnish)
Pinch of Salt
Method:
Combine all ingredients in a co*cktail shaker and shake with ice to chill. Holding a fine mesh strainer in one hand, "double strain" the drink by pouring the drink through it into an ice-filled old fashioned glass. Garnish with two sage leaves and a grilled mango slice.
The Stargarita
Bartender: Bettina Barnoczki
Market: Miami, Florida
Bar Name: Faena Hotel
Flavor Profile: Tropical
1.5 oz Patrón Silver Infused with Mint Tea*
.5 oz Patrón Citrónge Mango
.5 oz Fresh Lime Juice
.5 oz Star Fruit Puree or Muddled Star Fruit
Method:
Combine all ingredients in a co*cktail shaker and shake with ice to chill. Strain over fresh ice into a salt-rimmed Collins glass. Garnish with a slice of star fruit and a lime wheel.
* Patrón Silver Infused with Mint Tea:
Steep 4 mint tea bags per 12 oz of Patrón Silver for 30 minutes. Remove teabags.
Advertisem*nt - Continue Reading Below
The Winter in Jalisco Margarita
Bartender: Laura Newman
Market: New York, New York
Bar Name: Cienfuegos & Mother of Pearl
Flavor Profile: Savory
1.5 oz Patrón Silver
.75 oz Patrón XO Cafe
.5 oz Patrón Citrónge Orange
.75 oz Fresh Lemon Juice
1 barspoon (.125 oz) Toasted Sesame Oil
Method:
Combine all ingredients in a co*cktail shaker and shake with ice to chill. Strain over fresh ice into a double old fashioned glass. Garnish with a slice of fresh kumquat.
The Re-Margarita
Bartender: Rosie Ruiz
Market: Los Angeles, California
Bar Name: Cole's
Flavor Profile: Modern
2 oz Patrón Silver
2 oz Carbonated Homemade Orange-Lime Cordial*
Method:
Pour Patrón Silver over cracked ice in a double old fashioned glass, and top off with an equal measure of the carbonated homemade orange-lime cordial. Gently stir ingredients to combine. Garnish with lime and orange wheels studded with a clove.
*Carbonated Homemade Orange-Lime Cordial:
2.5 oz Patrón Citrónge Lime
8 Limes
10 Medium Navel Oranges
4 Cloves
4 Cups of Cane Sugar
Place the peels of 8 limes and 10 oranges in a bowl along with 4 cups sugar and muddle to release the essential oils. Cover and let sit for 1 hour. Meanwhile, juice the limes and oranges. After 1 hour, add citrus juices, 2.5 oz. Patrón Citrónge Lime and 4 whole cloves and stir to create a syrup. Refrigerate 8-12 hours, then strain and store in fridge. To carbonate, mix 18.5 ounces of the cordial liquid with 6 oz. water and charge using a soda siphon or whipped cream charger with two six-gram CO2 cartridges.
The Hacienda Margarita
Bartender: Andrés Moran
Market: Guadalajara, Mexico
Flavor Profile: Classic
1.5 oz Patrón Silver
.5 oz Patrón Citrónge Orange
.5 oz Fresh Lime Juice
.25 oz Agave Nectar
Method:
Combine all ingredients in a co*cktail shaker and shake with ice to chill. Strain over fresh ice into a double old fashioned glass. Garnish with a lime wedge.
Advertisem*nt - Continue Reading Below
The Smoked Mangonada Margarita
Bartender: Stephen Halpin
Market: Dallas, Texas
Bar Name: Parliament
Flavor Profile: Smoky
2 oz Patrón Reposado
.75 oz Smoked Patrón Citrónge Mango*
.75 oz Mango Puree*
.75 oz Fresh Lime Juice
Method:
Combine all ingredients in a co*cktail shaker and shake with ice to chill. Strain over fresh ice into into an ice-filled double old fashioned glass that has been rimmed with Tajin (a chili lime salt). Garnish with a slice of fresh mango.
*Smoked Patrón Citrónge Mango:
Pour 6 oz of Patrón Citrónge Mango into a large empty bottle. Using a smoking gun, fill the bottle with smoke and swirl to combine for 20 seconds. It is now ready to be used as needed.
*Mango Puree:
Peel and pit one ripe mango and cut into pieces. In a food processor, purée mango with 1.5 tablespoons sugar and 1 teaspoon fresh lemon juice until smooth.
Jalapeño Ginger Margarita
Bartender: Michael Ferraro
Market: New York, New York
Bar Name: Delicatessen
Flavor Profile: Gingery
1.5 oz Jalapeno Infused Tequila
.75 oz Ginger syrup
.5 oz Lime juice
1 Lime wedge
Cayenne pepper, to taste
Sugar, to taste
Method:
Run lime wedge over the rim of a rocks glass to moisten. Dip rim in a combination of sugar and cayenne pepper (1:1 ratio or per preference). Combine tequila, ginger syrup, and lime juice in a co*cktail shaker; shake. Strain over ice in the rocks glass, garnish with lime wedge and enjoy.
The Pink Margarita
Bartender: Kevin Denton
Bar Market: Pernod Ricard
Flavor Profile: Fruity
2 oz. Avión Reposado
1 oz. grapefruit juice
0.25 oz. lime juice
0.25 oz. Agave nectar
3-4 raspberries
Method:
Shake all ingredients with ice and double-strain into a rocks glass with ice. Garnish with a mint sprig.
Advertisem*nt - Continue Reading Below
The Mexican Pharaoh
Bartender: Kevin Denton
Bar Market: Pernod Ricard
Flavor Profile: Minty
2.5 oz. Avión Reposado
0.5 oz. Simple Syrup
Mint
Method:
Lightly muddle mint in a mixing glass, add the remainder of the ingredients and stir without ice. Strain over crushed ice, garnish with a mint sprig.
Touchstone Margarita
Bartender: Josh Mazza
Market: New York, New York
Bar Name: Trademark
Flavor Profile: Floral
2 oz Roca Patrón Silver Tequila (infused with Butterfly Pea Flower)
.5 oz Pamplemouse Rose Grapefruit Liqueur
.5 oz Pink Peppercorn and Lemongrass Syrup
.75 oz Salted Lime
Method:
Shake all but lime and strain into coup. Add lime when serving to create color-change. Garnish with orchid.
Happy Jack's Redemption Punch
Bartender: Michael Anderson
Market: Pittsburgh, Pennsylvania
Bar Name: Butcher and the Rye
Flavor Profile: Tropical
1 L Bols Genever
750 mL Dolin dry vermouth
1 whole, ripe pineapple
.75 qt. rosemary syrup*
1 qt. lime juice
4 oz. green chartreuse
2 oz. allspice dram
.5 oz. Angostura bitters
1 L hot jasmine green tea
4 whole oranges
Frambozen beer
3 oz. superfine white sugar
2 cups ice
Fresh mint
*Can also substitute with simple syrup
Method:
Peel the oranges, being sure to avoid the white, bitter pith. Combine the peels and the white sugar in a mixing bowl, either muddling them together or using your hands to cover the peels evenly with sugar. Cover the bowl with saran wrap and allow the sugar to extract oils from the peels for 2-4 hours. This is called 'oleo saccharum'. Utilize the hot tea to separate the oil and sugar from the peels. Strain the mixture of sugar and citrus oil into a large container with a chinois strainer. Using a large chef's knife to peel and core the pineapple. Cut the flesh into small cubes. Add the additional ingredients, sans Frambozen beer. Utilize a stick blender to emulsify the mixture and strain the punch again with a chinois. Pour the punch into a wine glass and top with Frambozen. Garnish with a mint sprig, as well as optional pineapple wedge/frond.