February 22nd is National Margarita Day, so here are eight unique twists on a classic recipe.
Doña Margarita
From the Hotel Barriere Le Carl Gustaf, St Barth’s, Gustavia
- 40 ml Fortaleza Blanco tequila
- .20 ml fresh lime
- .15 ml dry curaçao
- .60 ml contodo mix
Contodo: basil, mint, coriander, pineapple, agave, espelette pepper, salt
Garnish: Tajin rim, dry pineapple, fresh mint
Shake and double strain. Serve in a coupette cocktail glass with no ice. Garnish with a Tajin rim, dry pineapple and fresh mint.
Margarita Ceniza
From Thompson Zihuatanejo, Zihuatanejo, Mexico
- 2 oz. Tequila
- 1 oz. Cointreau
- ½ oz. Passion Fruit
- ½ oz.Pineapple juice
- 1 lime wedge for garnish
- ½ tbsp salt for rim
Run lime wedge around the outer rims of two rocks glasses and dip rims in salt. Set aside. In a cocktail shaker, combine tequila, Cointreau, passion fruit and pineapple juice. Fill with ice and shake until thoroughly chilled, about 15 seconds (the bottom of a metal shaker should frost over). Fill the glass with fresh ice and strain the margarita into glass. Garnish with lime wheel and serve.
Broken Funny Bone
From The Alida, Savannah, Ga.
- 1.5 oz Blanco Tequila
- .5 oz Apricot Liqueur
- .75 oz Mulled Wine Syrup
- .5 oz Lime juice
Shake and strain into rocks glass, garnish with dehydrated lime wheel.
Spicy Maui-Rita
From Hyatt Regency Maui (Hawaii) Resort and Spa
- 1 ½ oz 21 Seeds Cucumber Jalapeno Tequila
- ¾ oz Sombra Mezcal
- ½ ounce lime juice
- ½ oz lemon juice
- ½ ounce simple syrup or agave
Combine 1 ½ ounces 21 Seeds tequila, ½ ounce Sombra mezcal, ¾ ounce Cointreau, ½ ounce lime, ½ ounce lemon, and ½ ounce simple syrup or agave to a shaker tin; add ice and shake. Strain into a rocks glass with fresh ice, garnish with lime and lemon wedge.
The Lady in Black
From the Andaz Mayakoba Resort Riviera Maya, Playa del Carmen, Mexico
- 2 oz. Silver tequila
- ½ oz. lime juice
- ½ oz. lemon juice
- ½ oz. activated charcoal
- ½ oz. simple syrup
- ½ oz. smoked syrup infused with chili pepper
- 1 oz. soda water
Dissolve activated charcoal into the tequila. Combine with ice and remaining ingredients in shaker and shake for 30 seconds. Strain over ice in glass. Top with soda water and garnish with fresh chili and/or dehydrated blood orange.
Salt Air Margarita
From Atlantis Paradise Island’s Fish by Jose Andres, Nassau, Bahamas
Margarita
- ½ oz. fresh lime juice
- 1 Casa Noble oz. blanco tequila
- ½ oz. Combier orange liqueur
- Ice
Salt Air
- ½ oz. simple syrup
- 8 oz. water
- 4 oz. fresh lime juice
- 2 tablespoons salt
- 2 teaspoons simple syrup
Fill a cocktail shaker with ice. Add the tequila, Combier, simple syrup and lime juice and shake well. Strain into a chilled coupe. Combine all the ingredients for the Salt Air into a large bowl. Using an immersion blender, mix until bubbles form. Carefully spoon on top of the drink.
Sunshine Margarita
From the Hyatt Regency Aruba Resort Spa & Casino, Palm Beach, Aruba
- 1 oz tequila
- 2 oz margarita mix
- ½ oz Triple Sec
- Salt rim
- Mint leaves and flowers for garnish
Pour all ingredients into a shaker with ice and mix vigorously for 30 seconds. Pour into chilled glass with salted rim.
The Cactus Flower
From The Elms Hotel & Spa, Excelsior Springs, Mo.
- 1 ½ oz Casa Noble Tequila
- ½ oz agave syrup
- 1 oz lime juice
- ½ oz hibiscus syrup
- Firewater Bitters
- Club soda
Combine all ingredients in a shaker with ice. Shake well, until cold. Top with club soda and garnish with a lime wheel.