Want the best-tasting Marg? Start with your base. Four bartenders give us the inside scoop on which tequilas they’re shaking up and why.

Ah, the humble Margarita. Who knew that tequila shaken with lime and triple sec would end up being the best cocktail in the world (or at least the most popular)? While most bartenders agree that the OG recipe is king, there is some leeway when it comes to picking the best tequila for your Marg. After all, with only three ingredients in this recipe, your choice of spirit matters. So, to help us out, we canvassed a group of bartenders who know a thing or two about tequila – Shirley Yeung from Perth’s Foxtrot Unicorn, and from Sydney, Hickson House’s Raphael Redant, ex-Tio’s Alen Nikolovski, and James ‘Rusty’ Russell, formerly of Cantina OK! (and plenty of others). They’re here to help guide you on your Margarita journey, but first, a little about the origins of everyone’s favourite drink.

The Mexican daisy

In true cocktail fashion, the history of the Margarita is much disputed. Every man, woman and dog laid claim to its invention due to its swift and far-reaching popularity. In fact, so many believe they invented the Margarita (or at least say they did), this article would and could be a lot longer than we’re willing to make it. So, to sum up, it’s believed the Marg was first sipped around the 1930s to late 1940s and belongs to the Daisy style of the cocktail family, which, as a rule, is made up of spirit, lemon or lime juice, and liqueur (usually orange). It could’ve been invented by a socialite, a bartender or a restaurateur (all possible). And prior to being named the Margarita, it was called the Tequila Daisy, until the name Margarita (which is Spanish for Daisy) was cemented.

What tequila (or mezcal) should we be using in our Margs?

Here’s the thing – you can use all manner of tequilas (blanco, reposado or añejo), or even mezcal. It all comes down to budget and taste preference. If you can, go for something that’s made from 100% Blue Weber agave (it’ll say so on the bottle) – it’ll reap a higher quality cocktail. If you want to know what the pros use, just have a squiz at what our bartending friends recommend below.

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Shirley Yeung, Foxtrot Unicorn, Perth

Shirley’s Marg of choice is a Tommy’s (no triple sec, more tequila and a touch of agave syrup over ice), but she stresses that regardless of whether it's a Classic or Tommy’s, “tequila is the main hero”. She was kind enough to give us some suggestions for both a Tommy’s Marg and a classic, so pick your player.

First up, the classic Marg. “One of my favourite tequilas for a classic Marg is Fortaleza Reposado,” says Shirley. “It’s multi-generational, family owned and made from 100% stone-milled agave. The Reposado is rested for eight months in ex-bourbon barrels.” For Shirley, that vegetal sweetness from the reposado, plus the rested oak, makes the Marg super-well balanced. “With the fresh citrus and salt rim, it just brings the whole drink to life.”

When she makes a Tommy’s Margarita (her fave variation), however, she uses a smoky mix of both tequila and mezcal. “I love the combo of Olmeca Altos Plata Tequila and Del Maguey Vida Mezcal,” says Shirley. “The Altos Plata’s smooth agave sweetness blends so well with the smokiness of the Vida Mezcal.” When served over ice, both find a welcome place between the fresh lime and agave syrup.

Raphael Redant, Hickson House, Sydney

Similarly to Alen, Raph’s choice for a Marg is a blanco tequila. “A blanco tequila that is un-aged or aged for a short period (usually up to two months) and has a clean, crisp flavour profile,” Raph explains. Because of its sharpness, it really shines through in your classic Marg and adds a beautiful brightness. Also like Alen, he’s a fan of the Calle 23 Blanco, but offers up the Ocho Reposado Tequila and Tromba Blanco as two excellent additional choices.

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Alen Nikolovski, ex-Tio’s Cerveceria, Sydney

For Alen, the choice of tequila for a Marg is an easy one. “A blanco of some sort!” he insists. “When I’m drinking a Margarita, I’m there for the ride – a balanced sour flavour with a nice hint of orange from the Cointreau and then a fistful of tequila.” According to Alen (and much of the drinking population) the Margarita is the best cocktail in the world and commands a level of respect and love. His perfect Marg looks something like 40mL blanco tequila, 20mL Cointreau, and 30mL fresh squeezed lime juice with a salt rim. Two of his fave tequilas for the job include the Calle 23 Blanco (“affordable and very tasty”) and Herradura Reposado (if you’re feelin’ fancy).

James ‘Rusty’ Russell, ex-Cantina OK! Sydney

“Like most classics, the Margarita is formulated with minimal ingredients, so quality is crucial,” explains Rusty, formerly of Apollonia, Double Deuce, Cantina OK! and The Baxter Inn. James reckons 100% agave is an absolute must for Margarita mixin’, but if you want a really stellar Margarita, always use fresh lime – anything other than that will be duller in taste and not the fresh zingy Marg we know and love. “The next question surrounds the flavour of the agave plant itself,” says Rusty. “Patron Silver is a great go-to, it’s a very clean spirit. Or if you’re after something with more spice and tickle, then Tromba is your bestie!”