Margarita cocktail recipe

If there’s one cocktail that needs no introduction, it has to be the Margarita. The tequila-based tipple has been synonymous with good times since, well, forever. 

As with so many other great cocktails, there is a range of claims over its origins, most of which date back to the late 1930s and various locations across Mexico, and bars in Los Angeles and Texas.   

Whatever the case, the first-known mention of the Margarita cocktail came in 1953 when it was referenced in a Californian newspaper, and it’s safe to say that its popularity has only continued to grow exponentially. Even more so in recent years.

The Margarita has since inspired countless variations – from Spicy Pineapple and Frozen Strawberry versions to the classic Tommy’s, the Blood Orange Marg and so many more. But there's no beating the OG – just be sure to use quality tequila to let those classic flavours shine. Here, we’ve used Don Julio Blanco, which we love in a Marg for its fresh, clean agave characters that shine through. 

As always, there are plenty of ways to make this drink your own. If you’re not a big fan of a salt rim, try adding a pinch to the drink instead – it’s a key element to the flavours, so it's another great way to get it in there.  

Of all the variations of the Margarita, we think the Jalapeno Margarita might just shine the brightest. The key is to add a couple of slices of fresh jalapeño and muddle them in the cocktail shaker – seeds removed – before adding the rest of the ingredients. The more slices of jalapeño, the spicier the Margarita will be, so play around to discover your perfect mix.

If you don’t like spice, there are plenty of fruitier takes on the Margarita. Why not try your hand at a Passionfruit Marg? Or you can even make it non-alc with a zero*% version instead.