Margaritas are the most popular cocktail in America, so of course you can reliably find them at just about any bar or restaurant—especially in Los Angeles. But Daisy, in Sherman Oaks, expands the possibilities of what the well-known, well-loved cocktail can be. Beverage director Max Reis, best known for his imaginative work at Mírate, treats the Margarita as both template and playground. He hones classics to perfection, offering ample room for customization—you can order your Margarita with tequila or mezcal; damiana or naranja; regular or picante; up or on the rocks; standard, Cadillac or Tommy’s-style—while showing off his range with novel riffs.
Consider the Creamsicle Margarita, a remarkably balanced take on the ice pop, served up, bracingly cold and pleasantly potent. Or the popular Salsa Verde Margarita, which comes from the savory Salsa Bar section of the menu and combines charred tomatillo, cilantro macho and green chile to complement a smoky mezcal base. The Guacamole Frozen Margarita, another example of Daisy’s ability to translate staples of Mexican fare into dangerously drinkable cocktails, is creamy, umami and surprisingly elegant.
Daisy confidently conjugates agave spirits into inventive but approachable drinks, conveying Reis’ deep knowledge of classic Mexican ingredients and his distinctly artistic approach to bartending. Each of the bar’s cocktails feels singular, special and worthy of more than one round.
Creamsicle Margarita
This mashup of the frozen treat and the Mexican classic pops thanks to tangerine cordial and bitter orange perfume.
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On weekends, Daisy transforms into a Michelada bar for brunch “para curar la cruda”—to cure hangovers.
It’s worth snagging a dinner reservation at Daisy. The decadent, molten queso fundido and the tuna tostada, which is topped with creamy chintextle aioli and avocado, are two of the superb bar snacks.
Daisy's Dirty Shirley Margarita pairs tart cherry with two Mexican liqueurs, Granada Vallet and Sonajero Ponche.
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