Top 5 Tasty Margarita Recipes

Recipes - Uncategorized

Top 5 Tasty Margarita Recipes

Jul 1, 2015 //

What genius invented the margarita anyhow? Well, it's debatable. The top contender for the invention of the margarita goes to Carlos “Danny” Herrera, a Tijuana restaurateur in 1938. Legend has it that Herrera created the cocktail for a patron who was allergic to all spirits, with the exception of tequila.

The Smithsonian Institute pays homage to the margarita with its very own margarita machine on display, invented in 1971 by Mariano Martinez.

No matter the cocktail’s origins, one thing's certain, it has stood the test of time and has withstood multiple re-masterings, reinventions, and reimaginings. But one thing's for certain, a simple, unadulterated margarita (made with great tequila) cannot be any better!

1. Margarita Mix Recipe

Every story has its prelude and this one is the mix. While some purists snub their nose at the very thought of using a mix as a base, most of us are more familiar with the margarita mix as a base for the drink, so we've got to include a recipe for that.

Basic Margarita Mix

  • 2 ounce fresh lime juice (bottle lime juice works too)
  • 1 ounce simple syrup (see recipe below
  • 1/2 to 1 ounce orange liqueur (pick your poison: Curaçao, Triple sec, Cointreau, anything orange!)

Simple Syrup

Place 1 part sugar to 2 parts water in a small saucepan. Cook over low heat, stirring until sugar dissolves or, heat in microwave in micro safe container. Let cool and use now or enjoy for up to 1 month if stored in a tightly sealed container. (You can use this in your sweet tea as well!)

2. Classic Margarita Recipe

If you decide to stick with the basic margarity, we recommend buying the highest quality tequila you can afford. (Here’s nice guide to the best tequilas under $25 dollars.) Buying tequila in itself may prove to be a challenge as there is silver, gold, reposado, Añejo/extra Añejo, plus all manner of liqueurs, cremes, infusions, flavored and more. Our suggestion? Read up tequilas online or enlist the knowledge of your local liquor store manager.

Tommy’s Simply Tequila Margarita

  • 2 ounces 100% agave tequila
  • 1 ounce fresh lime juice
  • 1/2 ounce agave nectar (at most supermarkets in the baking aisle or in speciality stores)

Shake (don' stir) ingredients with ice and strain into a cocktail glass. Imbibe with pleasure.

3. Frozen Margarita Recipe

There are two types of margarita drinkers—the straight up and the frozen. If you love yours to be the consistency of a smoothie, here's the recipe for you.

In a blender, add the following:

  • 3 ounces of your tequila of choice
  • 1 ounce Triple Sec
  • 1 ounce Grand Marnier (or any orange liqueur)
  • 1 ounce Rose’s Lime Juice
  • Juice of 1 fresh lime
  • Load up with ice

Blend all the ingredients until you have a frothy, slushy mixture. Add additional ice to create your desired thickness. Coat the rim of your ‘rita glass then dip in fine sea salt that has been poured onto a plate, or, buy a container of margarita salt.

4. Mango Margarita Recipe

Ree Drummond, “The Pioneer Woman” is an awesome chef, cookbook writer and rancher! It figures she would be the one to turn to for such a funky ‘rita and make it turn out right. See the recipe at her site and create it in the way that only Ree can describe.

5. Peach Margarita Recipe

I’ll send you to Food for this recipe, created by another favoryte chef, Bobby Flay. This ‘rita calls for the elusive white peach, sometimes difficult to obtain. Why white peaches? One website, The, says they “have a delicate, floral sweetness” different from the intense “peachiness” of the yellow variety. This is probably why Bobby uses them, to add a sweetness without overpowering the tequila. Check out the recipe in its entirety at Food

No matter how you like you 'rita: frozen or unfrozen, fruity or classic, one thing is certain, this drink is a classic that has withstood the test of time and is likely to keep stand for hundreds of years to come (no matter what new flavor is invented!


Debra Ferris

Debra Ferris (Debbe) is a freelance writer living and working from the Wheatheart of the United States, Perryton TX. Perryton is a land of plenty, wheat and corn crops and YES, oil and cattle! Debbe writes for a worldwide audience to include Chemwatch, Australia, DZineIt, New York, Tenders UK, and Jagt-Jakt, Denmark, just to name a few. A veteran of the USAF (medic), Debbe has 10 years of extensive medical knowledge to bring to the table for her readership. Her passions are fly fishing, hunting with her husband and 2 dogs and snow skiing. Debbe also understands problems related to fibromyalgia and spinal arthritis as she suffers from both and has extensive resources for these conditions.

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