Mexican Garden
2 parts Milagro Silver
1 part fresh lime juice
0.5 part light agave nectar
2 parts pineapple juice
Garnish: 1 pineapple leaf, 1 lime wheel, 1 cilantro leaf

Combine all ingredients in a cocktail shaker and add ice. Shake, strain, and pour over fresh ice into a rocks glass and garnish.

The Milagro Blood Orange Margarita
1.5 parts Milagro Silver
0.75 part Solerno Blood Orange Liqueur
1 part fresh lime juice
0.75 part agave nectar
Garnish: Salt rim. Orange or lime wheel.

Pour all ingredients in a shaker with ice. Shake and strain over fresh ice into a salt rimmed rocks glass. Garnish with orange or lime wheel.

Agua Verde (Avocado Margarita)
1.5 parts Milagro Silver
0.25 part avocado
1 part fresh lime juice
0.75 part agave nectar
3 slices cucumber
Garnish: lime wheel

Combine ingredients and blend with one cup of ice. Pour into a rocks glass. Garnish with lime wheel.

Red Belly Margarita
2 parts Milagro Silver
1 part fresh lime juice
0.75 part agave nectar
0.25 red bell pepper
2 slices Serrano pepper
Garnish: Cracked black pepper and sea salt rim.

Muddle red bell pepper and Serrano in a shaker. Add remaining ingredients and ice and shake vigorously. Strain over fresh ice into a rocks glass rimmed with black pepper and salt mix.

Spicy Milagro Margarita
1.5 parts Milagro Silver
0.75 part Ancho Reyes
1 part fresh lime juice
0.5 part agave nectar or simple syrup
Garnish: lime juice and salt rim. Lime wheel.

Using a lime wedge, wet the rim of an Old Fashioned glass, salt it, and set aside. Combine all ingredients in a cocktail shaker. Add ice, shake, and double strain over fresh ice. Garnish with lime wheel.

Sauza Classic Margarita
1 ½ parts Sauza® Signature Blue Silver 100% Agave Tequila
1 part lime juice
½ parts DeKuyper® Triple Sec Liqueur
½ parts simple syrup

Add ingredients to an ice-filled shaker. Shake and strain over ice into a margarita glass. Garnish with a lime wedge on the rim and serve. Salt is optional.

Traditional Margarita (Cocktail courtesy of Paul Martin’s American Grill)
2 ounces tequila
½ ounce fresh squeezed lime juice
1 ounce housemade sweet and sour
½ ounce agave
Garnished with a lime wedge

Shake Peligroso Blanco Tequila, agave nectar, fresh made lime juice, and housemade sweet and sour. Served on the rocks with a salted rim and lime wedge.

Lavender Paloma
2 parts Milagro Silver
1 part Fresh Grapefruit Juice
½ part Lavender and Vanilla Syrup
½ part Fresh Lime Juice
Top with Dry Lavender Soda
Garnish: Grapefruit Peel, Lavender, and Kosher salt

In a shaker filled with ice, pour the Milagro, grapefruit juice, syrup and lime juice, and shake vigorously. Strain into a Collins glass filled with ice. Top with dry lavender soda, and garnish.

 

 

Blueberry Margarita
1/2 parts Sauza® Signature Blue Silver 100% Agave Tequila
1/4 part JDK & Sons™ O3 Premium Orange Liqueur
1/4 pint blueberries
1/4 part agave nectar (or 1/2 teaspoon sugar)
Juice of 3/4 lime

Wash blueberries, reserving a few for garnish. In a shaker, muddle together blueberries and agave or sugar. Strain through a sieve into a Mason Jar over ice, rimmed with sugar or salt. Add the remaining ingredients and enjoy! 

Spicy Grapefruit Margarita (Cocktail courtesy of Anchor Design District Pool & Bar)
1 oz Tequila Blanco (Patron Silver)
½ oz Agave Syrup
½ Fresh Grapefruit Juice
½ oz Lime Juice
2 Slices Fresh Jalapeno
2 oz Margarita Mix

This Spicy Grapefruit Margarita is the perfect recipe for an at home margarita, especially if enjoyed by the pool.

Platinum & Gold Margarita (Cocktail courtesy of GRACE)
Gran Patrón Platinum
100-Year Grand Marnier
Lemon & Lime
Agave Nectar
Gold Flakes

Sauza Bloody Maria
3 parts Sauza® Signature Blue Reposado
100% Agave Tequila
6 parts tomato juice
½ parts lime juice
1 dash celery salt
1 dash black ground pepper1 dash Tabasco sauce
½ teaspoon Horseradish sauce
2 dashes Worcestershire sauce

Add tequila into tall glass with ice. Fill remainder of the glass with juices, add remaining ingredients. Garnish with a celery stick.

Hibiscus Margarita
(Cocktail courtesy of Mexican Sugar)
1.5 oz tequila
¾ oz hibiscus water
½ oz simple syrup
½ oz lime juice
½ oz Cointreau
1/3 oz Velvet Falernum

Combine all ingredients and shake with ice. Strain over fresh ice into a rocks glass half-rimmed with superfine sugar. Garnish with an edible orchid.

Paloma
2 ounces Milagro Silver
6 ounces grapefruit soda
Grapefruit juice ice cubes
0.5 ounce lemon juice
Salt

Combine ingredients as follows: pour tequila over grapefruit ice cubes, incorporate lemon juice and top with grapefruit soda. Stir twice. Serve in an extra-large tumbler with a salted rim and grapefruit slice garnish. 

Q Ginger Beer Margarita
3 oz Q Ginger Beer
1.5 oz reposado tequila
0.5 oz Cointreau
1 oz fresh lime juice
0.5 oz organic agave nectar
Coarse salt for lining rim
Lime wedge, for garnish

Line a small serving glass with fresh lime juice and dip in coarse salt. Add tequila, Cointreau, agave nectar and lime juice to a large glass or cocktail shaker with 1/2 cup of ice and stir vigorously. Pour liquid into a serving glass with a few ice cubes. Top with Q Ginger Beer and stir gently. Garnish with a lime wedge.

Chayarita
2 ounces Milagro Silver
4 ounces sparkling water
3 grams fresh mint leaves
3 grams fresh Chaya leaves
1 ounce fresh squeezed lemon juice
12 grams sugar cane
2 ounces simple syrup

In a blender, mix 4 ounces ice cubes with tequila, mint leaves and Chaya leaves. Increase blended speed and add lemon juice and simple syrup. Serve in a highball glass and garnish with a slice of lemon, sugar cane and mint leaves. 

Garden Margarita
1.5 ounces infused lemongrass Milagro Silver
1 ounce Fresh Lime Juice
¾ ounce Cointreau
¾ ounce Agave Nectar

On the rocks: Pour all ingredients in a shaker and add enough ice to reach ¾ of the shaker. Shake well and serve in a rocks glass with chili powder and/or salt on the rim, and decorate with a slice of lime.

Frozen: Pour all the ingredients in a blender and add approximately 8 ounces of ice cubes. Blend until frozen. Serve in a margarita glass with chili powder and/or salt on the rim and decorate with a slice of lime.

 

Salpicon de Mango (Mango Splash) (Created by Esteban Ordonez, NYC)
1.5 oz Patrón Citrónge Mango Liqueur
1 oz Patrón Silver Tequila
3/4 oz Lime Juice (or the juice of a medium-sized lime)
3/4 oz Simple Syrup
3/4 oz Orange Juice
Long Splash Chilled Club Soda

Fill a large rocks glass or double old fashioned glass with ice. Combine all ingredients over the ice, adding the club soda in the end gently. Stir to mix all ingredients and garnish with a lime wheel and mint sprig if desired.

Sparkling Paloma
6 oz Q Grapefruit
2 oz tequila
Juice of half a lime
Lime wedge, for garnish

Fill a highball glass with ice, squeeze in the half of lime, pour in the tequila, top with the Q Grapefruit and garnish with the lime. If you want to get extra fancy, add a dash of orange bitters or rim the glass with salt.

Mango Ginger Margarita
1 ½ oz. Patrón Silver tequila
1 oz. Patrón Citrónge Mango Liqueur
1 oz. Fresh sour
1 oz. Lime juice
1 oz. Agave nectar
3 quarter size ginger coins

Shake all ingredients with ice and strain in rocks glass with fresh ice. Garnish with a lime wheel.

Black Diamond Margarita
2 oz Maestro® Dobel Diamante™ Tequila
1/2 oz fresh lime juice
1/2 oz agave nectar
black salt for glass rim.

Combine ingredients in a shaker with ice. Black salt rim a rocks or margarita glass. Shake and strain over fresh ice into the glass.

The “Roca como Flor” (By Jaren Rivas of Fink Table & Tap, Miami)
2 oz Roca Patrón Silver
1 oz Fresh Pink Grapefruit Juice
1 oz Hibiscus & Tea Syrup
Soda Water

Shake and strain into a Collins glass and serve with crushed ice. Top with a splash of soda and garnish with a quarter wheel of grapefruit and dried hibiscus flower.

DRY Tequila Fizz
2 oz. tequila
1 oz. fresh lemon juice
2 dashes of egg whites
splash of grenadine
Ginger DRY

Add first four ingredients to ice-filled cocktail shaker. Shake 5 – 7 seconds. Strain into Collins glass half-filled with ice. Top with Ginger DRY Soda and stir lightly. Garnish with a lemon slice.

The Mighty Aztec
1 1/2 oz. Anejo Tequila
3/4 oz. Aperol
3/4 oz. lemon juice
1/2 oz. agave
Rainier Cherry DRY

Add first four ingredients and ice to a cocktail shaker and shake. Strain into bucket glass half-filled with ice. Top with Rainier Cherry DRY, then garnish with a generous lemon twist.