12 Margarita Recipes to Toast National Margarita Day (2024)

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.