If you happened to be in Mexico on Feb. 22, your timing was just right to say "Salud" with the country's iconic spirit on National Margarita Day. Yet, we at TravelPulse feel like we have the opportunity-nay, the mandate-to keep this holiday going all year long.
When it was first concocted in 1937, the Margarita consisted of tequila, triple sec and lemon or lime juice. It has progressed light years over the last eight decades, as these recipes demonstrate-especially the last two that double twist the tradition of tequila with Scorpion Mezcal instead.
1) Yakquila
Fiesta Americana Puerto Vallarta All Inclusive & Spa
Mixologist/Creator: A team of hotel chefs led by Executive Chef Luis Encinas
Ingredients
1.5 oz fresh yaka (jackfruit)
Cinnamon powder
Dash of green cardamom powder (to taste)
1 oz evaporated milk
Brown sugar
1.5 oz white tequila
.5 oz agave nectar
Ice
Preparation
Add yaka, tequila, agave nectar, cardamom, evaporated milk and ice to blender
Rim glass with cinnamon and Brown sugar
Serve frozen mixture and decorate with piece of jackfruit
2) Margarita Better Than Expected
Grand Solmar Land's End Resort & Spa, Cabo San Lucas
Mixologist: Gregorio Vazquez Reyes
Ingredients
2 oz Premium Silver Tequila El Brillante AZUL
1 oz Controy or orange liqueur
1 oz fresh lemon juice
.5 oz organic agave syrup
3 fresh cucumber slices
1 slice of serrano chili
1 little slice of sweet pina (approx 12grs)
Preparation
Muddle cucumber, pineapple and serrano chili in a cocktail glass with lime juice until all flavors and colors are released
Add remainder of ingredients
Add ice, close cocktail glass with a lid, shake to mix all the ingredients evenly
Pour the cocktail with a double cast on the rocks or into frosted glass with salt and Tajin new ice
Garnish with cucumber slice, whole serrano chili and short straw
3) Margarita Maya
JW Marriott Cancun Resort & Spa
Mixologist/Creator: Rene Flores, Food & Beverage Manager
Ingredients
.25 habanero without seeds
6 basil leaves
.25 diced cucumber
1.5 oz of silver tequila
1oz orange liqueur
1 oz lemon juice
1 oz syrup
Preparation
Mix habanero, basil, cucumber, syrup and lemon
Add tequila, orange liqueur and ice
Mix, shake and serve
4) Smoky Guajillo Rita
Grand Velas Los Cabos
Ingredients
1.5 oz smoked white tequila
.5 oz triple sec or Cointreau
3 grapefruit slices
.5 oz sprig of rosemary
.5 oz yellow lemon juice
.5 oz simple syrup infused with guajillo chili
1 tsp chappuline salt (grasshoppers roasted with chili, salt and lime, and then ground)
Preparation
Place ingredients and three to four ice cubes into cocktail shaker
Blend or shake until frosty
Rim glass with lime and salt
Top with Margarita mixture
Decorate with slice of lime and short straw
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5) Margarita Boutique
Live Aqua Boutique Resort Playa Del Carmen
Mixologist/Creator: Eduardo Garcia
Ingredients
1.5 oz Tequila Blanco 1800
1 oz orange liqueur
1 oz lime juice
1 oz natural syrup
1 oz tamarind extract
4 fermented lychees
1 cup cubed ice
Preparation
Decorate glass with chili powder and white sugar
Pour all ingredients into a blender and thoroughly blend
Pour into glass
6) Lemon and Cucumber Margarita
Zibu Restaurant, Acapulco
Mixologist/Creator: Barman Claudio Mejía Añorve
Ingredients
1.5 oz tequila reposado
.5 oz orange liqueur
5 slices of cucumber
.5 oz simple syrup
1.5 oz lime juice
Ice
Preparation
Cover rim of the glass in chili powder
Mix all ingredients in blender
Pour into glass
7) Classic MezcalRita
Courtesy: Scorpion Mezcal
Ingredients
1.5 oz Scorpion Mezcal Silver
1 oz Cointreau
1 oz fresh lime juice
Preparation
Rim Margarita glass with salt
Mix ingredients in shaker with ice
Strain into rimmed Margarita glass
8) Blue on Blue Scorpion Margarita
Courtesy: Scorpion Mezcal
Ingredients
.75 oz Scorpion Mezcal
.75 oz Blue Curacao
.25 oz lime juice
1.5 oz Sweet 'n' Sour Mix
Preparation
Rim Margarita glass with salt
Blend with ice and pour into chilled glass
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