5 More Margaritas for National Margarita Day

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5 More Margaritas for National Margarita Day

Okay, we ran a story about different takes on the margarita yesterday, but listen, it’s officially National Margarita Day. And you can never have too much tequila, right? While everyone should know how to make a classic marg — if not, here’s my primer not celebrate with some tasty updates? Here are a few more margarita riffs to help you celebrate what might be the best fake national holiday of the year.

Watermelon Jalapeño Margarita
By Lilliana Vasquez

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Ingredients
1 1/2 oz. Don Julio Blanco tequila
4 oz. fresh watermelon juice
3/4 oz. fresh lime juice
1 tsp jalapeño simple syrup* (or add to taste)
1 thinly sliced jalapeño

Directions: Combine ingredients with 1 jalapeño slice into a cocktail shaker with ice, and shake. Strain contents over fresh ice into a chili lime salt rocks glass. Garnish with lime wheel.

  • Jalapeño simple syrup recipe: Combine 1 cup sugar and 1 cup water in a saucepan over medium-high heat. Stir until sugar dissolves. Add 1jalapeño (sliced lengthwise with half of the seeds and veins removed), and reduce heat to low. Simmer for 10-12 minutes. Remove saucepan from heat. Cover and allow jalapeños to steep for 10 minutes. Strain contents and let cool.

Blackberry Lime & Sage Margarita
Recipe by Suzanna Stein, Noodoso.com; photo by Suzanna Stein

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Ingredients
1 oz. blanco tequila
1 oz. Cointreau
2 oz. Izze Sparkling Blackberry
1 oz. fresh lime juice
3 sage leaves
4 blackberries

Directions: In a mixing tin, muddle blackberries and sage. Add ice, tequila, Cointreau, and lime juice. Shake and strain over fresh ice into a salt-rimmed rocks glass. Add Izze. Garnish with a couple blackberries and a sage leaf.


Three Day’s Drive from Bakersfield
Recipe and photo by Jim Sabataso, The Palms Restaurant

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Ingredients
1.5 oz. Don Julio blanco tequila
3/4 oz. fresh lime juice
1 oz. rosemary syrup*
1 pinch of kosher salt
1 bar spoon Campari

Directions: Combine ingredients (excluding Campari) with ice, and shake. Strain into a salt-rimmed rocks glass. Float the Campari on top. Garnish with a rosemary sprig and lime wedge.

  • Rosemary syrup recipe: Combine 1 cup sugar and 1 cup water in a saucepan over medium-high heat. Stir until sugar dissolves. Add 2 rosemary sprigs and reduce heat to low. Simmer for 10-12 minutes. Remove saucepan from heat. Cover and allow to steep for 10 minutes. Strain contents and let cool.

Fresa Fresa
Recipe and photo By Jim Sabataso, The Palms Restaurant

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Ingredients
2 oz. Don Julio Blanco tequila
1 oz. fresh lime juice
1/2 oz. agave syrup
1/2 oz. Cointreau
3 medium-size fresh strawberries

Directions: Muddle strawberries in a mixing tin. Add remaining ingredients with ice and shake. Strain over fresh ice in a salt-rimmed rocks glass. Garnish with a strawberry.


Misty Knight
Recipe and photo by Jim Sabataso, The Palms Restaurant

Misty.jpg

Ingredients
2 oz. Vida mezcal
1/2 oz. St. Germain
1/2 oz. fresh lemon juice
1/2 oz. maple syrup
3 dashes Peychaud’s bitters

Directions: Combine ingredients with ice, and shake. Strain over fresh ice into a tumbler glass. Garnish with a lemon peel.


Jim Sabataso is a writer, cocktail enthusiast, and bar director for The Palms Restaurant in Rutland, Vermont. Follow him on Twitter and Instagram @JimSabataso.

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