Margaritas

Though its origin is largely speculative, legend has it that this well-loved cocktail originated in Ensenada, Mexico in the 1940s, created for and named after an ambassador’s daughter. Originally made with tequila, triple sec and lime juice, this traditional version is still delicious, but we like to put our own spin on classic margaritas. Try a fruity blend with blood orange, pomegranate or blueberry, or opt for something savory like a jalapeno-basil frozen margarita. Whether you like your margaritas on the rocks or straight up, we have a recipe for every (and any) occasion. Check out F&W’s guide and take a trip to Margaritaville without even leaving the house.

Most Recent

Charred Citrus Margaritas

I’ve been celebrating Cinco de Mayo since college, and trust me—there are awkward photos floating around the Midwest to prove it. No, I was not honoring the date’s actual significance, Mexico’s 1862 victory over French forces in the Battle of Puebla. Like most coeds, I was embracing an opportunity to have a party (“bring chips!”) and make blender drinks with frozen limeade. But what these festive gatherings lacked in historic context, they made up for in enthusiasm and my adoration for all things Mexico. Blame it on nostalgia or my abiding love for a mariachi music, but I still find myself yearning for an agave elixir in early May. But aside from a few trusted exceptions, it’s hard to find margaritas done right (most are made with premade mixers and heavy-handed with simple syrup), so I prefer to make them at home where I can geek out on ingredients (a favorite new mezcal or great-looking satsumas) and change up the cocktail recipe to suit my whims (watermelon? spicy salt rim? a splash of Ancho Reyes?). When I want to add a whiff of smoke and flavors as sultry as the Frida soundtrack, I make margaritas with grapefruit, oranges, and tangerines that have been charred on the grill. The intense heat of the grates caramelizes the fruits’ natural sugars and creates complex, bittersweet notes—and a more intriguing cocktail. The smallest pinch of fine sea salt perks up the flavor of the charred fruit, and freshly squeezed lime juice adds essential brightness. I adore the steely flavor of blanco tequila, but grilled juices can hold their own with the rounder flavors of reposado tequila or smoky mezcal. I’m happy to say I’ve left frozen limeade in the rearview mirror—along with other questionable habits from my early twenties.
Read More

Blackberry-Mint Margarita

The Hungry Cat • Hollywood Many of the fruits used in the Hungry Cat's cocktails are stored in steamer-clam buckets atop the bar—a nod to the seafood-heavy menu, and to chef David Lentz's Chesapeake Bay area upbringing. Plus: Ultimate Cocktail Guide
Read More

More Margaritas

Blood Orange Margaritas

Chef Dean Fearing calls this drink, which is a best seller at his wife Lynae's popular Dallas restaurant Shinsei, "the fall margarita." The sweet-tart blood orange flavor intensifies the margarita-ness of it.    More Margaritas  
Read More

Tangerine Margaritas

Tangerine juice adds a citrusy sweetness to this margarita without adding sugar.    More Tequila Cocktail Recipes  
Read More