National Margarita Day - My Favorite Margarita Recipes

Dynie Sanderson - NapaFoodGalTravels

Whether it is National Margarita Day, Cinco de Mayo, National Tequila Day, National Cocktail Day, Your Birthday or Someone else’s Birthday, just about any day is a good day for a Margarita. Here are a few Margarita Recipes to get your spirit moving!

History of the Margarita

Where did the Margarita originate? Over the years many have taken claim to the creation of the infamous tequila drink – “The Margarita.” The cocktail the “Daisy” was a similar drink made with brandy instead of Tequila. Though during prohibition people traveled over the border and picked up tequila which was substituted for the brandy. Daisy in Spanish is Margarita.

In 1937, there was a recipe for a “Picador” using the same mix of tequila, triple sec and lime juice in a cocktail book. There are others that claim that Dallas socialite Margarita Sames created the drink for her guests at her Acapulco vacation home in 1948. The first known published recipe was in the December 1953 issue of Esquire. Though in 1945, the first importer of Jose Cuervo promoted the slogan – “Margarita: it’s more than a girl’s name.”

Mexican laws specifically designate that tequila can only be produced in the state of Jalisco along with limited municipalities in the states of Guanajuato, Michoacán, Nayarit and Tamaulipas. Tequila is recognized as an origin product of Mexico in more than 40 countries and it is protected through NAFTA in Canada and the USA.

· Blanco Tequila (“white”) is unaged Tequila and bottle and stored immediately after distillation or aged less than two months in neutral oak or stainless steel. It is the harsher of the 100% agave tequilas with the old flavors of the distilled agave up front

· Reposado (“rested”) is aged a minimum of two months buy no more than a year in oak barrels. Reposado and Anejo are smoother, more subtle and less complex.

· Anejo (“aged” or “Vintage”) aged a minimum of one year but less than three years in oak barrels. The more that it is aged the more the tequila takes on the flavors of the wood while the harshness of the alcohol mellows.

· Extra Anejo (“extra aged” or “ultra-aged”) This is a newer category of Tequila and was established in 2006 – The extra Anejo is aged a minimum of three years in oak barrels

Nowadays, there are so many creators and mixologists with different versions and flavors of the Margarita. In essence, all of us who have concocted our own Margarita recipes can take our own five minutes of claim to fame too. Here are a few of some of my favorite twists on the colorful Margarita, some with my own input and diversions to the recipe. It’s your turn to take it and run with it!

It’s Margarita-Thirty!! Cheers!

The Traditional Margarita

Makes 1 Margarita – increase ingredients as needed depending on the number of Margaritas you are preparing.

· 1.5 OZ blanco tequila

· 1 oz Cointreau or triple sec

· 3.4 oz fresh lime juice

Fill a Cocktail shaker with ice along with the tequila, Cointreau and fresh lime juice. Shake well, then strain in to a chilled glass or serve on the rocks.

Another Spin on the Traditional Rita - The San Antonio Margarita

Recipe Inspired by well-known Texan Josie Davidson whose father received this recipe from Mario Cantu, owner of Mario’s, an old line Mexican Restaurant in San Antonio. This famed Margarita recipe was passed on to the New York Times in 2015. It’s a five-star winner with 818 five star ratings!

· 1 cup plus a splash of tequila

· 1 cup plus a splash of orange liquor

· 1 cup plus a splash of freshly squeezed lime juice

Combine all of the liquids in a pitcher with 6 ounces of water and stir to combine. Place in the refrigerator to chill. Then serve over ice in glasses with salted rims. Garnish with a wedge of lime.

24 Karat Gold Margarita by Loews Miami Beach Hotel

It seems like ages ago, but just like yesterday that we traveled across the country to Loews Miami Beach Hotel. It was only a few months ago in February that we were invited to participate in the exquisite festivities held at the hotel for the South Beach Wine and Food Festival in South Beach. During our visit, we had the distinct pleasure of joining Steve Turk – Food and Beverage Director for Loews, Linda Villafane – Director of Public Relations for Loews Miami Beach and Contributing Food Writer for Forbes in the hotels spectacular lounge, Bar Collins, for a pre-celebration toast. We were all dressed to the nines, looking like royalty for the evening’s formal festivities celebrating SOBEWFF. This set the perfect stage and the perfect opportunity to toast with the bar’s famous in-house Margarita, the “24 Karat Rita.”

These brilliantly decorated tumblers arrived at our table glowing of effervescent sparkles adorning the glass rims and the floating lime wheels. Almost to pretty to drink, but feeling decadent and adventurous, we all cheered and jumped right into these jeweled libations.

Their specific recipe remains a bit of a secret. We do know it includes a generous pour of Roca Patron Silver over crushed ice, with fresh lime juice, a bit of Cointreau, adorned with edible 24k gold leaf and lime zest! Bravo Bar Collins – you definitely knocked it out of the park!

Black Grape and Chili Margarita – Courtesy Food and Wine

Serves - 2

· 1 tsp Chili powder

· 1 tsp kosher salt

· 1 teaspoon sugar

· 2 oz fresh lime juice

· Lime wedges for garnish

· Ice

· 4 oz concord grape juice

· 3 oz Reposado Tequila

· 1.5 ox triple sec

· Serrano chili pepper with seeds thinly sliced

· Black Grapes for garnish

Mix the chili powder with the salt and sugar. Moisten the rim of the two glasses with a lime wedge and dip the glasses into the coast around the rim.

Fill a cocktail shaker with ice. Add the grape juice, tequila, lime juice, triple sec and 4 slices of serrano Chilies and then strain into the two glasses. Garnish with sliced serrano’s, lime wedges and grapes to serve.

Blue Margarita

If you are dreaming of the Azur waters of Mexico or the Caribbean and can’t get there right now, this refreshing Blue Margarita will definitely take you there. Take a sip, close your eyes and just imagine being there! I do it every time, and if it’s a little too chilly outside, I just turn on my favorite travel video of the beaches of Mexico and it takes me right back!

Serves 4-6

· 1 cup of tequila, preferably Reposado

· 1/3 cup of Curacao (Blue)

· 1/3 Cup of Cointreau or Triple Sec (orange flavored liquor)

· 2/3 cup fresh lime juice (about 8 limes)

· Limes wedges for garnish

Combine the tequila, Curacao, triple sec, and lime juice in a large pitcher with crushed ice or you can pour it on the rocks in to tumbler glasses or decorative glasses for a straight up Margarita.

According to master mixologist Dale DeGroff, a drink called the Tequila Daisy was served at Tijuana’s Agua Caliente racetrack in the 1920s. It was made with lemon juice, tequila and a sweet ingredient—the template for a Margarita.

The Jalapeno Basil Lime Frozen Margarita

This recipe is inspired from the recipe created by the Vancouver duo – The Food Gays. I just love the Jalapeno kick and the twist with the basil added.

· ¼ cup basil

· ½ cup jalapeno with seeds

· 6 oz of barrel aged tequila – or a good Reposado

· 3 oz triple sec

· Juice from 4 limes

· 2 Tablespoons of honey or agave syrup

· 2-3 cups ice

· Salt for the rim

· Lime wedges for the garnish

Muddle the basil and jalapeno together, then add the tequila. Let it infuse for 24 hours in the refrigerator. The next day strain and just keep the liquid, discard the basil and jalapeno. In a blender add the tequila mix the triple sec, the lime juice, the honey and ice, then blend until smooth. Pour into your salt rimmed glasses and garnish with lime wedges.

Spicy Margarita Punch - Serves 10

It’s the combination of the cucumber, jalapeno, cilantro and mint that takes the flavors of this Margarita off the charts. This is a perfect libation to pre-make ahead of time for your Cinco de Mayo celebration.

· 1 large or 2 medium cucumbers

· 2 jalapenos thinly sliced – one for the mixture and one for the garnish

· ¼ up of de-stemmed cilantro

· ¼ cup of mint

· One bottle of Silver Tequila – 750 mills

· 2 cups fresh lime juice

· 1 cup of agave nectar

· ½ cup fresh orange juice

· Ice, lime wedges, and salt for serving

In a large bowl or punch bowl if you intend to use one, muddle (mash) the cucumber with the jalapeno, cilantro, and mint. Add the tequila, lime juice, agave, orange juice and stir well. Refrigerate for at least an hour or you can keep if overnight if you are making it ahead of time.

Strain the liquids from the mixture and discard the solids. Keep it in the punch bowl or put the mixture into a large service pitcher along with some ice. Serve into salted rimmed glasses and garnish with thinly sliced cucumber, jalapeno slices, and limes wedges.

The Mayan Mule

Well what can I say about this one except you just have to try it!

Serving Size per glass 1

A South of the Border Twist on the Moscow Mule

· 1.5 ounces of aged gold tequila preferably a Reposado

· ½ ounce lime juice

· 3-4 ounces of ginger beer

· 2 dashes Angostura bitters

· Sliced lime in to a wheel to garnish

· Mint sprig to garnish

Combine the tequila and lime juice in a tall glass.

Add Ice.

Add the ginger beer and Angostura bitters and stir.

Garnish with the lime wheel and sprig of mint.

The “DanaRita”

A recipe created and made for many years by my husband Dana which is a Margarita that has become legendary amongst our family and friends. It is one of the most requested and popular libations when we all congregate. “Dana, can you make me one of your DanaRitas?”

Dana’s Inspiration – Simplicity – Make people smile, feel smart and witty and dance in public.

Key observations to making a really stellar margarita – A quality margarita is not green or slushy. Look for a golden color and pour over ice cubes.

Preferences – Salt on the rim (optional but traditional for sure); any size glass but tall one is preferable. And for the tequila – Reposado is preferred which is more flavorful and has that rich golden color from the toast of the barrel aging.

· 50/50 ratio of tequila to everything else

· Everything Else – Orange flavor liquor (Cointreau, Grand Marnier or just fresh squeezed oranges)

· Fresh Squeezed Lime – Lots of it

· Splash of Sparkling water to give it a little zest

· Ice

Using an 8 ounce glass, salted rim or not, squeeze a whole lime into the glass, squeeze a half orange (about 2 oz juice)

Add 2 ounces tequila, then add about 1 ounce of sparkling water. Add ice then a splash of Cointreau or Grand Marnier on the top.

Mango Coconut Chili Margarita

If you are lucky enough to be spending the Cinco de Mayo celebration someplace tropical you may want to make this spin on the traditional margarita. I am sure you will find plenty of fresh mangos and coconuts in abundance. Just the thought of it makes we want to beam up some place tropical right now, sit under a palm tree listening to waves crashing and warm ocean breezed blowing across my body while relaxing to the soft sounds in the distance to a steel drum band. Can I go now please?

Almost the next best thing to being in the tropics right now is indulging in this delightful tropical tequila libation.

2 -3 servings

· 1 ripe mango (1 cup cubed or if you can’t find it fresh, a bag of frozen mango, or mango sorbet as a last resort)

· 1 cup of Orange juice – fresh squeezed preferred

· 1 cup of Fresh Coconut Water or Store-bought Coconut water

· A few Chunks of Fresh Coconut or a small scoop coconut sorbet or coconut flavor rum – your preference

· Several Medium Sized Limes

· 3 ounces of Silver Tequila or Reposado

· 1.5 ounces of Cointreau or Triple Sec Orange Liqueur

· A dash of hot sauce – your preference or not, some like it hot!

· 1-3 Tablespoons of Agave Nectar (depending on how sweet you like it)

· ¼ Cup Lime Juice

· Lime Wedges for Garnish

· Chili Powder and Sea Salt mixed for rimming the glass. I also like to use Tajin Clasico con Limon

Put all of the ingredients into a blender and mix until creamy. Be sure to taste it so that you can adjust it whether you want to add more Tequila, Orange Liqueur or Agave Nectar. If you like the spice of it, add in a bit more chili powder or hot sauce.

Brave Bull

After a long day of Cinco de Mayo festivities or any fiesta activities, it’s time to relax before siesta in the evening with a Brave Bull. It is sometimes referred to as a Mexican Black Russian. It is a cocktail that was introduced in a 1960’s action movie and it truly lives up to it name. This is a unique and quirky combination of Kahlua and Tequila Blanco, but you can use your tequila of preference. This is my husband’s go to late night libation and his preference on tequila is to use one of his favorite Reposado tequilas we usually have on hand. Sometimes we add in a little milk or cream, somewhat like a White Russian or you could call it a Brave White Bull!

Recipe is easy – it is one part Kahlua and 2 parts tequila over ice. Though can also do 50/50 on the mixture too!

Which one of these Margaritas are your favorites? Please post your comments and photos of your own versions of the famed Margarita!

Article by Dynie Sanderson - NapaFoodGalTravels

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Greetings and Welcome to NapaFoodGalTravels! My name is Dynie Sanderson and I am merely a “Wanderous” gal who just loves to travel and happens to live amongst the breathtaking rolling vineyards of the lush Napa Valley. The rest of the time I am in constant search of new sights, new sounds, and new flavors in this amazing world we live in. I welcome you to join me on my journey as I venture to the next spot on my list of Dynie’s Delicious Destinations. You will find great information on wine destinations around the US and the world, food and wine events, delicious recipes, road trips, day trips, Chef Profiles, what to do and where to go! Thanks for stopping by! See you again soon! Cheers and Happy Travels! come visit me at

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