22-02-2025
It's National Margarita Day! Try these fun mixologist-approved twists
The history of the margarita has remained a bit of a mystery. No one seems sure exactly who invented or named it, though traces of the sweet, sour and sometimes salty cocktail date back to Prohibition. What we do know: There's nothing quite like sipping one — ideally paired with some authentic tacos — to wash your cares away.
In honor of National Margarita Day (Feb. 22), we asked professional mixologists how they like to drink this beloved cocktail. From adding a touch of heat to experimenting with garnishes, their ideas will give your margaritas a whole new twist. We also included their favorite store-bought mixes and other must-haves to help you perfect your recipe — and have fun while you're at it.
But first, here's a basic margarita recipe from Jonathan Adler, beverage director at Shinji's in New York City: Start with 2 oz. high-quality, additive-free tequila (he likes Patrón Reposado, "which brings a subtle oakiness that adds depth"). Mix with ½ oz. Cointreau, ¼ oz. agave syrup "for just the right sweetness" and 1 oz. fresh lime juice. Shake it all up with ice for 10 to 15 seconds "to get that perfect balance of chill and dilution," then strain it into a rocks glass over fresh ice. "A salt rim is optional, but it ties everything together."
If you'd rather make it a mocktail, swap the tequila for a zero-proof alternative like Ritual Zero Proof Tequila or Lyre's Agave Blanco to get in on the fun without the buzz. (Here's our guide to the best nonalcoholic drinks of 2025.)
1. Add a kick.
To spice things up, Adler relies on a few drops of a homemade spicy tincture. "I make mine by infusing Patrón Silver with dried Thai chilis. Just blend four chiles with 200 ml. of the tequila, let it sit for a week, then strain it through a coffee filter. It's an easy way to control the heat level, drop by drop, without overpowering the other flavors."
For another (hot) take, Jesus Aguilar, bar manager of La Contenta Oeste in New York City, recommends infusing the tequila with dried morita chile (smoked baby jalapeño), which he says imparts a smoky and spicy flavor with hints of plum. "After infusing three whole morita chile peppers in a bottle of tequila for approximately three hours, remove the chiles and allow them to dry," he advises. "Once dried, grind the chiles and mix the chile powder with equal parts of kosher salt and sugar (we like Sugar in the Raw brand) to rim the glass."
Rob Floyd, celebrity mixologist for Princess Cruises, says one of his favorite drinks they serve on the ships is the Mayan Heat, "which brings together smooth tequila, fresh lime juice, agave, and just the right kick of jalapeño." To make it, you'll need 2 oz. Patrón Silver, ½ oz. lime juice, ½ oz. agave syrup, ¼ oz. triple sec and 1 slice of fresh jalapeño (plus one more for garnish). "Shake and strain all ingredients over fresh ice, then garnish with a fresh slice of jalapeño."
Marcelo Chasi, a former bartender at Flatiron Lounge in New York City who serves as an ambassador for Tequila Herradura, likes combining jalapeño and cucumber for a milder take. "Muddle a few slices of cucumber, two slices of jalapeño and some fresh lime juice," he advises. "Finish with agave nectar and you've made yourself a spicy cucumber margarita!"
And if you want a quick fix? "Either drop in a couple of dashes of your favorite hot sauce or a couple of jalapeño slices to the shaker," advises Caroline Pardilla, cocktail writer and author of "Margarita Time," a cocktail book coming out March 25. Then add the rest of the ingredients, give everything a good shake and you're good to go.
"I love to add color and flavor to my margaritas at home by swapping out the simple syrup for a cordial," shares mixologist and freelance beverage director Wyn Vida. "Lately, I've been playing with watermelon juice and finding ways to incorporate it into everything." She combines 2 oz. Dulce Vida 100 Proof Blanco, 1 oz. freshly squeezed lime juice, 3/4 oz. watermelon cordial (equal parts watermelon juice and sugar, stirred over low heat in a saucepan for a few minutes) and ¼ oz. Naranja Orange Liqueur. Shake for eight seconds and strain into a rocks glass over ice, with a Tajin and chamoy rim. "Garnish it with a Sour Patch Kids watermelon candy on a pick," she adds. "I guarantee your guests will be wowed by the color and nostalgia it brings them."
If you don't have time to make a cordial, "a fruity marg can be had by using fruit juice in the place of the triple sec," adds Pardilla. (Aside from watermelon, mango and pineapple are popular, vibrant juice options.)
Better yet, mix sweet and spicy, Aguilar says is the trick to his favorite margarita is a pineapple margarita, which will be offered as a special at La Contenta Oeste this National Margarita Day. "Combine four slices of fresh pineapple and five pieces of a small, flavorful chile called chiltepin, which gives an intense, fruity spiciness with earthy notes that pairs well with the sweetness and acidity of the pineapple."
Infuse the pineapple and chiltepin chiles together in a bottle of tequila for three hours. To rim the glass, remove the pineapple slices and chiles from the infused tequila, let them dry out, and then grind together and mix with equal parts of salt and sugar.
3. Make it bloom.
Botanicals offer another way to add color (plus sweet or herbal depth), and hibiscus tops the list among our experts for its rosy glow. Alessio Altomare, beverage manager at The Ritz-Carlton, Grand Cayman, snuck us a recipe for a hibiscus margarita he says will soon be served at the hotel: Combine in a shaker ¾ oz. hibiscus syrup, ½ oz. orange liqueur (Cointreau or Grand Marnier), 2 oz. tequila blanco and 1 oz. freshly squeezed lime juice. Fill with large ice cubes and shake well for 15 seconds before straining into a glass rimmed with pink Himalayan salt and filled with large rock ice.
Charli Gonzalez, a mixologist at STK Steakhouse, adds, "Sometimes I'll even mix a little dried hibiscus powder into my salt for a pop of color."
4. Caramelize it.
"Elevating a margarita is all about layering flavor and texture," says Gonzalez. "Infused syrups, like chile honey or hibiscus agave, bring a unique twist. If you're not making them at home, a splash of a quality hibiscus syrup or hot honey syrup works great — just mix well to blend the flavors."
Gonzalez also says roasting or smoking citrus adds a deep caramelized edge: "Just cut your limes or oranges in half and give them a quick sear or use a kitchen torch until lightly charred."
5. Amp up the orange flavor.
Federico Doldi, the former director of beverages and bar operations at the Gansevoort Hotel, suggests swapping the traditional margarita base for an equal blend of tequila blanco and Savoia, an Italian apertif with notes of bitter orange.
"The result is a refreshingly bright and refined new spin on the beloved original — smooth, zesty, and layered with complexity. Perfect for those looking to elevate their margarita experience with a modern yet elegant Italian touch."
