Try our classic formula or put a twist on Mexico’s tastiest cocktail.
This tangy drink provides a lift at the end of a warm summer day. Sip it while relaxing on the porch or by the water while the sun is setting.
- Recipe: Pomegranate Margarita
1½ parts CORZO Reposado
1 tablespoon red pepper jelly
½ part Agave Nectar
1 part fresh lime juice
Unsweetened chocolate powder mixed with ancho chili powder; 2 parts chocolate powder to 1 part chili powder to dust the rim of the glass.
1. Prepare the rim of the glass with a dusting of the chocolate-chili mixture by wetting the rim with an orange slice.
2. Fill the glass with cracked ice.
3. Assemble the ingredients in the glass half of a Boston shaker, and shake very well with ice.
4. Strain into the prepared glass. Serve immediately.
Recipe developer Dale Degroff (reprinted with permission)
Photographer Jennifer Davick
Tart Key limes make this cocktail delicious and authentic. Of course you can substitute the more common Persian limes you always find in stores, just be sure to use fresh juice.
- Recipe: Key Lime Margarita
To make this festive cocktail, follow these simple steps.
1. Puree thawed frozen strawberries.
2. Blend 2 tablespoons each of the strawberry puree, dark rum, coconut milk, pineapple juice, fresh lime juice, and ½ cup crushed ice in a blender until smooth.
3. Pour 2 to 4 tablespoons HPNOTIQ into a glass, and top with 2 to 4 tablespoons of the strawberry mixture.
Howard L. Puckett
Inspired by tropical breezes, this fruity version is infused with Caribbean flavors. Serve it alongside food that doesn’t take itself too seriously. For the best flavor and texture, chill the ingredients before preparing.
Recipe: Mango Margarita
2 parts CORZO
Anejo 1 part agave nectar
Juice and zest of 1 lime
Zest of ½ lemon
1. Build in a 16-ounce pint glass.
2. Shake vigorously with fresh ice until metal part of shaker is frosted.
3. Strain into a kosher salt- and freshly cracked pepper-rimmed martini glass.
4. Float a sprig of fresh rosemary on top.
Recipe developer Adam Segar (reprinted with permission)
Put a twist on tradition with the fresh taste of cucumbers. We suggest using reposado, one of the four categories of tequila. It’s aged in wood barrels that lend a mellow character to the liquor.
- Recipe: Cucumber Margarita
Howard L. Puckett
Photo: Johnny Miller; Styling: Erin Swift; Recipe: Julia Rutland
No fiesta is complete without rounds of Frozen Margaritas. We freeze our Margaritas in an electric ice cream maker for extra slushiness.
- Recipe: Frozen Margarita
Photo: Jennifer Davick
Why we like it: It's packed with raspberries and will be sure to keep you cool poolside.
- Recipe: Frosty Raspberry-Lime Margarita
Photographer: Jennifer Davick
Jalapeño peppers give this margarita a kick. For a spicy garnish, combine salt and chili powder in a saucer. Dip rims of glasses in lime juice or water, and dip in salt mixture to coat.
- Recipe: Watermelon-Jalapeno Margarita