Among the most iconic beverages available today is the margarita. They may be fascinating libations, well created. They can also be sickly-sweet frozen sludge produced by a machine someone spent far too much for depending on an old song. ( Regarding margarita tunes, I like the one on their very-weird atmo-rock album Seraph…) from Mas Ysa.
One terrific one is spectacular; Nick Kokanas notes in his introduction to The Aviary Cocktail Book that his first outstanding cocktail was a basic margarita. I know a few folks who recently came upon great, basic margaritas they would not stop talking about. Made right, this is a great drink.
Usually, the margarita is not considered a winter cocktail. It is more related to lounging on a beach somewhere during summer dog days. However, with all the citrus included, it really fits pretty nicely with the season and is easy to riff on, therefore enhancing its seasonal character.
Nevermind, where I live in New York City, mercury still often below 60 degrees. Not to add our godforsaken down jackets, I (and others) are over winter. Drinks that will boost my mood and shock me out of my pandemic-enhanced cold-weather blues are ready for. And savoring a perfectly crafted margarita achieves exactly that and never disappoints: given their relative simplicity, there is very little going wrong here.
And truth be told, this jewel of a drink should not be limited to beach trips, Cinco de Mayo festivities, or the warmer months of the year. Readers, there is not a seasonal drink here. This mix will satisfy you all year long. (The way a martini or Bloody Mary may.)
My friend-cum-personal bartender created many magarita versions for me even in the depths of winter: smokey mezcal ones in December, honeybell-and-jalapeño margaritas in January, and even very spicy multi-citrus ones in February.
From Atlanta's Jarrett Holborough to Los Angeles's Hilary Chadwick to New Orleans's Chris Zulueta and beyond, I asked eight of the country's finest spirits experts to share the margarita recipes they have been creating for themselves for additional inspiration.
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HacienDA de Lavender
Using Tequila Herradura reposado, I modified the traditional tequila drink for my cocktail Hacienda de Lavender to include herbs, savory, springtime overtones. The end effect was a careful variation on the traditional Margarita. —Jarrett Holborough, Atlanta, Georgia bar guy and spirits educator at 12 Cocktail Bar
Ingredients:
- Two ounces of Tequila Herradura reposessed
- One ounce of lime juice
- One pound lavender syrup
- ¼oz orange juice
- Salinity Pinch
- Method: Load everything into a shaker. Add ice; shake; pour over ice into a rocks glass. Present with two lavender sprigs as a garnish.
Marking the market for Sparkling Farmers
For day drinking, this is the ideal margarita. Rosemary balances the brilliant, sweet notes of farm-fresh blood oranges; the Ferrand Dry Curaçao gives a long-lasting finish. This produces the most reviving drink topped with bubbles. Visiting the Santa Monica farmers' market and enjoying Schaefer Farms' amazing citrus assortment originally motivated me to create this cocktail. Sweet with just the correct level of acidity, blood oranges are simple to enjoy all day. Hilary Chadwick is A.O.C. (Los Angeles, California) bartender and spirits expert.
Ingredients:
- Two pieces El Tesoro blanco
- ¾ part freshly squeezed orange juice.
- ½ fresh-squeezed lime juice
- ½ part Dry Curaçao from Ferrand
- ½ simple syrup made from rosemary
Chico Topo
To one cup of water, add four to five fresh rosemary sprigs and boil them slowly. Under low heat, simmer for four to five minutes. Take off of the stove and let cool. Add one cup sugar and swirl until blended after the rosemary water reaches room temperature.
Method: Load shaker with contents; top with ice. For a sparkling farmers' market margarita, strain into your preferred glass and top with Topo Chico. Present with fresh rosemary sprig and a blood orange wheel as a garnish.
Colada-rita
"Your imagination runs to cool sips of icy margaritas or piña coladas when you fantasize about leisurely summer days drenched in sunshine. But when you can use the greatest features of both, why limit your options to one? Discovering the union of two classic cocktails has a certain mystical quality. Using Camarena Silver's trademark grassy overtones will give the fresh tropical tastes of this drink a unique earthy-spiciness. It also makes one fantasize about Puerto Vallarta beaches, sunlight, and saltwater living. Christopher Chamberlain, manager of beverage development at E&J Gallo Spirits
Parts: Ingredients
- One and half ounces of Camarena Silver
- 0.5oz. dried curaçao
- One ounces fresh lime juice
- 0.75 oz. coconut syrup Coco Reàl cream
- One 25-ounce pineapple juice container
Directions: To mix and chill, toss everything into a cocktail shaker topped with a little pebble ice and aggressively shake together. Strain concoction into glass then top with new pebble ice. Add pineapple frond as a garnish.
Tante Tequila Habanero-passionfruit Margarita
To be somewhat unique, we developed the habanero-passionfruit Margarita. There is nothing that shouts "beach" more than a hot Tanteo margarita at GuacAmigos on the shore. Chris Taylor works at GuacAmigos in Newport Beach, California.
Ingredients:
- Two ounces of Tenteo habanero tequila
- One ounces Cointreau
- ½ ounce of passion fruit purée
- ½ ounces of lime juice
- Method: Shaker with ice combine elements. Shake well; pour into an ice-filled rocks glass.
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