What’s the best tequila for a Margarita? Or the best mezcal, for that matter? How do you ensure that your frozen Marg is perfectly slushy and not
a watery mess? From the genius “juice shake” technique to innovative salt rims, here’s everything you need to construct the ultimate Margarita.
Style Out Your
Salt Rim
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The Genius of the
"Juice Shake"
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Master the Frozen Margarita
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While the Margarita remains overshadowed by the Paloma in its native Mexico, in the United States the simple sour has cemented itself in the cultural fabric, adopting distinctive hallmarks along the way. From Coronitas shoved into double-bowl glasses to olive brine–spiked renditions, here are some of the drink’s very American adaptations—for better or worse.
Hover over a drink to learn more.
First dispensed from a Dallas soft-serve machine in the 1970s, the frozen Margarita has since taken over menus across
the country.
Frozen Margarita
The classic Margarita paved the way for West Texas’ very own tequila drink to thrive.
Ranch Water
An Austin staple, this mashup of the dirty Martini and Margarita adds olive brine to the expected combination of tequila, Cointreau
and lime juice.
Mexican Martini
This low-cal alternative, plucked from reality TV, has become a call drink as iconic as it is reviled.
Skinny Margarita
TikTok is flush with mini bottles of booze shoved into cocktails. But even before the trend, cantinas and chain restaurants alike
were serving CoronaRitas featuring upturned bottles of beer as both garnish
and ingredient.
CoronaRita
RECIPE
RECIPE
Created in 2009, this orgeat-laced riff is a testament to how far the Margarita has traveled, from cantina culture to the craft cocktail circles of New York to contemporary menus as far afield as London and Australia.
Infante
RECIPE
RECIPE
Dallas restaurateur Mariano Martinez pulls the first slushy frozen Margarita from a machine, using a repurposed soft-serve ice cream maker.
1971
Created in 2009, this orgeat-laced riff is a testament to how far the Margarita has traveled, from cantina culture to the craft cocktail circles of New York to contemporary menus as far afield as London and Australia.
Infante
TikTok is flush with mini bottles of booze shoved into cocktails. But even before the trend, cantinas and chain restaurants alike were serving CoronaRitas featuring upturned bottles of beer as both garnish and ingredient.
CoronaRita
This low-cal alternative, plucked from reality TV, has become a call drink as iconic as it is reviled.
Skinny Margarita
An Austin staple, this mashup of the dirty Martini and Margarita adds olive brine to the expected combination of tequila, Cointreau and lime juice.
Mexican Martini
The classic Margarita paved the way for West Texas’ very own tequila drink to thrive.
Ranch Water
First dispensed from a Dallas soft-serve machine in the 1970s, the frozen Margarita has since taken over menus across the country.
Frozen Margarita