February 22nd is National Margarita Day. While drinking a margarita in the middle of winter might seem a little out of the ordinary, the “holiday” always happens in February each year. Here’s a weird German puppet explaining why:
While they definitely have a rep for being a great summer cocktail, margaritas are worth enjoying year round. In honor of National Margarita Day, we’ve rounded up a handful of great margarita recipes that riff off that traditional basic lime and tequila concoction.
Give one a try today and celebrate the margarita!
Blood Arroyo
Ingredients
1 1/2 oz. Sombra Mezcal
1 oz. grapefruit juice
1/2 oz. lime juice
1/2 oz. rosemary simple syrup
Salt (if desired)
Directions: Combine Sombra, grapefruit juice, lime juice and rosemary syrup in a shaker with ice, and shake vigorously. Salt the rim of a rocks glass. Strain cocktail over ice in rocks glass. Garnish with grapefruit wedge and rosemary sprig.
Rosemary simple syrup
Combine equal parts sugar and water in a sauce pan. Add two sprigs of rosemary and simmer until sugar has dissolved. Allow to chill.
Strawberry Kiwi Margarita
Available at Rocco’s Tacos in Florida and New York
Ingredients
2 oz. Blue Nectar Silver
1 oz. Lime
3/4 oz. Agave
1/4 oz. Strawberry Liqueur (there are a wide number of them)
2 muddled strawberries
1/2 kiwi, peeled and muddled
Directions: Muddle kiwi and strawberry together and combine all ingredients. Shake and strain, garnish with a strawberry and kiwi slice.
Blue-Cumber Lime Margarita
By Jeremy Seaver of Tio’s Mexican Cafe in Ann Arbor, MI
Ingredients
1 1/2 oz. Blue Nectar Silver
1 inch of cucumber
3/4 oz. Cointreau
1 1/2 oz. lime juice
1 1/2 oz. lime simple syrup
Directions: Muddle cucumber with Blue Nectar Tequila. Add remaining ingredients and shake over ice. Strain into rocks glass. Garnish with cucumber slice.
Lime simple syrup
Combine 2 cups of water, 1.5 cups of sugar, and zest of 1 lime in a saucepan. Simmer until the sugar dissolves and allow to chill.
Noble-Rita
Ingredients
2 oz. Casa Noble Crystal Tequila
1 oz. agave nectar
1 oz. lime juice Lime wheel
Directions: Place ingredients, except lime wheel, into shaker with ice. Shake until chilled. Strain into glass (salt rim optional). Garnish with lime wheel.
Spicy Buck
Ingredients:
2 oz. Casa Noble Reposado Tequila
2 thin slices jalapeño
1 Tbsp sliced ginger
1 oz. lemon
0.75 oz. simple syrup
Ginger ale or ginger beer
Dash Peychauds bitters
Lime wheel
Directions: Muddle jalapeño, ginger, lemon, and simple syrup in a shaker; add ice. Shake until chilled. Strain into glass over ice, top with ginger ale or ginger beer; add bitters. Garnish with lime wheel.
Mrs. Margarita
Ingredients
2 parts Tres Agaves Blanco Tequila
1 part Tres Agaves Agave Nectar
1 part fresh-squeezed lime juice
Lime wheel or wedge, for garnish (optional)
Directions: Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a glass filled with fresh ice. Salted rim and garnish, if desired.
Margarita Caliente
Ingredients
1 ½ parts Tres Agaves Reposado Tequila
1 part fresh lime juice
¾ parts Cointreau
¼ part jalapeño infused Tres Agaves agave syrup*
3 dashes Sriracha
Lime wedge for garnish
Directions: Combine all ingredients in a cocktail shaker with ice, shake and strain into a rocks or margarita glass over ice, garnish with lime wedge.
Jalapeño agave syrup:
2 cups Tres Agaves Agave Nectar
1 jalapeño, cut lengthwise, seeds removed (2 if you’re feeling bold!)
Over medium heat simmer agave nectar. Add jalapeño and let simmer at least one hour (then rest overnight for maximum flavor), strain through a mesh sieve and store in refrigerator.
Smokin’ Volcano Margarita
Ingredients
2 parts Tres Agaves Añejo Tequila
¾ parts fresh lime juice
¼ part smoky simple syrup*
Lava salt and dried red chili pepper for garnish
Directions: Shake all ingredients with ice and strain over fresh ice in rocks glass. Garnish rim with lava salt and add dried chili pepper.
*Smoky simple syrup
Pour equal parts sugar and water into a saucepan with one dried chili pepper. Simmer until sugar is dissolved. Remove from heat and let the mixture cool. Remove chili pepper and set syrup aside.