On warm summer nights, nothing cuts through the heat like a refreshing margarita. While the classic is always a crowd-pleaser, the basic recipe can serve as a canvas for playful and unexpected variations on the drink. We've rounded up some of our favorite reinterpretations of the margarita.
There are really two classic margaritas. The original, which dates back to sometime in the early 20th century, was a shaken cocktail of tequila, triple sec, lime juice, and sugar. The second classic margarita came later. In 1971, Dallas restaurateur Mariano Martinez modified a soft-serve ice cream machine to dish out a slushie version of the drink and the frozen margarita was born.
Those two versions, shaken and frozen, yield all sorts of variations. To make a party-friendly frozen margarita, simply blend a can of frozen limeade with tequila, triple sec, agave nectar, and ice. For a beautiful pink frozen margarita, try infusing your tequila with prickly pears and muddling the fruit into the drink.
Another vibrantly pink margarita variation is the Moradita, colored with beet purée and kicked up with a jalapeño-infused tequila. Jalapeño is also featured in our mezcalita de piña, a smoky, sweet, and spicy drink made with mezcal, cilantro, and grilled pineapple. For something cooler, blueberries and basil make for a fresh, lively combination. Or try using ginger-kale juice to make a boozy-but-refreshing green juice margarita.
Find all of these drinks and more in our collection of 14 margarita variation recipes.
There is perhaps no cocktail better suited to summer than the classic margarita: tequila, lime juice, Cointreau, and simple syrup, shaken and poured over ice.
In 1971 Mariano Martinez figured out how to make frozen margaritas from a soft serve ice cream machine; the rest is history.
Jerusalem’s most vibrant watering hole is Yudale, where the bar offers sui generis drinks that include this delicious, tequila-based creation infused with rose petals and cumin. The name is an homage to the many journalists who tramp through town. Get the recipe for Margarita Al Jazeera »
This legendary margarita comes from bartender Ruben Bernal at Las Carnarias restaurant in San Antonio.
Made with mezcal, grilled pineapple, jalapeño, and lime, this festive take on the classic margarita is smoky, sweet, and spicy, with an herbaceous kick from cilantro. Get the recipe for Mezcalita de Piña »
A spicy ginger kick and the subtle, unmistakably grassy sweetness of kale elevates this vegetal variation on the margarita, from the New York City bar The Wayland.
Domaine de Canton, an aromatic, small-batch ginger liqueur made in France, adds spicy notes to a fruity twist on the classic margarita.
One of the most popular snacks on the streets of Mexico is fresh fruit dusted with chile powder. The flavors and aromas of that snack are brought back in this tequila-based drink. Get the recipe for The Borderline Escape »
Matt’s El Rancho in Austin combines two festive drinks in its sangria margarita.
A jalapeño-infused, blood-colored tequila and beet cocktail, the Moradita (“Little Death”), is a fresh, nearly healthy-tasting drink with some real body and a balancing hint of elegant richness.
Homemade sour mix adds fresh tang to a sweet combination of vodka and Kahlua.
Ginger simple syrup adds a bit of Asian-inspired flavor to these mouth-puckering Jell-O shots that turn the classic margarita on its head.