How Drink Pros Make Their Margaritas

The beauty of the Margarita, like many classic cocktails, is that its template lends itself well to experimentation. This is the premise of my book Margarita Time, a collection of Margarita recipes from bartenders around the world. But as I approached each drink maker about their original recipe, I was also curious to know how they like to make a classic Marg. Turns out no two recipes were the same. Tequila brands differed, as did specs, sweeteners (like simple syrup versus agave syrup), and even the style of Margarita—the traditional or a Tommy’s. Here are some of the ways these pros like to make their Margaritas.

José Medina Camacho, beverage director and operating partner of Adiõs, Birmingham, Alabama

Camacho doesn’t drink cocktails often, but when he does, he opts for “special ingredients,” like añejo tequila, which gives “a classic, simple cocktail a little bit more depth and body.” For his Tommy’s Margarita, he prefers 2 oz. of Tequila Ocho Añejo “if money wasn’t a factor,” 3/4 oz. of fresh lime juice, 3/4 oz. of 2:1 agave syrup, and 2 dashes of 10 percent saline solution.

Lynnette Marrero, Speed Rack co-founder and co-author of A Quick Drink: Winning Cocktails for Every Mood, New York City

For her Margarita, Marrero tailors the specs according to the type of tequila she wants to use. For 2 oz. of blanco tequila, she adds 3/4 oz. of Cointreau, 1/4 oz. of 1:1 agave syrup, 1 oz. fresh lime juice, and a tiny pinch of salt. If it’s a reposado Marg, “I drop the agave down to almost 1/8 or a scant 1/4 and overfill my 3/4 Cointreau slightly,” she adds.

Chef José Andres, restaurateur and founder of World Central Kitchen, Washington, DC

The award-winning chef and philanthropist adds a vibrant, fruity kick by sweetening with 1/2 oz. of pomegranate syrup, which he adds to his salt foam-topped Salt Air Margarita. To make the pomegranate syrup, add a 1/2 cup of agave nectar to 1 1/2 cups of pomegranate concentrate (like Pom) in a sealed container and shake or stir to combine.

Max Reis, beverage director of Mirate, Los Angeles

Imbibe 75 Person to Watch, Reis shakes up a Tommy’s Margarita with 2 oz. of Cascahuín 48 Plata tequila, 1 oz. of fresh lime juice, and 3/4 oz. of nogave syrup. “I make ‘nogave’ instead because it’s less processed and more sustainable and approximates the same flavor [as agave],” he explains. To make it, he adds 1 1/2 cups of hot water to a blender, turns it on to low, and slowly adds 2 cups of demerara sugar. When the sugar has completely dissolved, he adds 1 cup of honey and blends the mixture until smooth.

David Tyda, owner of Barcoa Agaveria, Phoenix

One reason Tyda loves making a Tommy’s Margarita is because it’s easy to remember the 3-2-1 specs of 3 parts tequila, 2 parts lime, and 1 part agave nectar. But he also appreciates how the cocktail spotlights the tequila. Currently, his favorite bottle is Cambio Blanco. “It’s 92 proof, so the flavors are robust. But because the tequila is rested for two weeks in white Bordeaux and white burgundy barrels, it’s rounded, floral, and textural,” he says. “It makes a really elegant Margarita!” For a little salty spice, Tyda rims the glass with Tajín.

Emily Mistell, co-owner and bartender of Hey Love, Portland, Oregon

Mistell calls the Margarita her “all-time favorite cocktail.” She always has the classic, or a variation, on the menu of any bar where she works. Its thirst-quenching quality is aided by blanco tequila, which she says also complements the fresh citrus and orange liqueur. Her specs are 2 oz. of blanco tequila; 3/4 oz. of orange liqueur; 3/4 oz. of fresh lime juice; 1/4 oz. of 2:1 agave syrup; and a pinch of sea salt. She saves aged tequila for a Margarita where the flavors will better complement the oaky notes.

Justin Lavenue, owner and operator of The Roosevelt Room, Austin

For his Tommy’s, Lavenue adds 2 oz. of blanco tequila; 1 oz. of fresh lime juice; and a scant 1/2 oz. of agave nectar to a shaker with 3 ice cubes. He shakes for 5 seconds, then strains the cocktail over a large ice cube in a frozen double rocks glass with a half rim of coarse sea salt. To finish, he expresses lime oils over the glass and garnishes it with a lime wheel.

Christiaan Röllich, author of Bar Chef: Handcrafted Cocktails

Röllich doesn’t usually drink cocktails, but when making a Margarita for his wife, he uses what they have on hand at home. “In general, that means we don’t have fancy orange liqueur,” he says. “We have honey, maple, or sugar. We do have fruits, citrus, herbs, and other kinds of cooking stuff.” But his go-to recipe is more of a Texas Margarita, using orange juice with sugar versus orange liqueur. “I like to use reposado because of the flavor profile we are missing from the orange liqueur,” he adds.

Giovanni Martinez, bar director of Los Conejos, Albuquerque

To lengthen the Marg into an even more refreshing cocktail, especially during warm weather, Martinez tops his Margarita with Mexican lager. His Lagerita is made by adding 2 oz. of blanco tequila, 3/4 oz. of Cointreau, 1 oz. of fresh lime juice, and ice to a large beer glass with a salt rim, topped off with a pour of Carta Blanca.

Ignacio “Nacho” Jimenez, owner of Superbueno, New York City

Jimenez combines aspects of the classic and the Tommy’s by using 2 oz. of Lalo tequila for its citrus and pepper notes, 1 oz. of fresh lime juice, 3/4 oz. of Alma Finca, and a barspoon of agave syrup, which he says helps round out the brightness from the Mexican orange liqueur. “I enjoy drinking this version of a margarita as it’s citrus packed and really lets the tequila shine,” he says.

Cari Hah, bar consultant and partner of Bar Maritime, San Francisco

Nonnegotiables for Hah when making Margs are using Maldon salt on the glass rim and a hand juicer for fresh-squeezed lime juice. “I love a salt rim on my margarita so Maldon salt is a must,” she says. “The flaky and crunchy texture of the salt is a critical part of my drink enjoyment!” Meanwhile, the hand juicer expresses the peel into the juice when the fruit is squeezed, giving the Margarita a pop of citrus brightness.

Gabe Sanchez, cocktail expert of Midnight Rambler at The Joule, Dallas 

“When I make a Margarita for myself, it needs to have amazing reposado tequila, be easy to make, and lean a little on the sweet side,” states Sanchez. He achieves this by combining 1 1/2 oz. of reposado tequila, 3/4 oz. of fresh strained lime juice, 3/4 oz. of Cointreau, and 1/4 oz. of gomme syrup. Sanchez nixes the salt, but he suggests that the cocktail would be much improved by enjoying it “with your feet in the sand, looking at the waves.”