Recipes

4 Margarita Recipes to Enjoy this Summer

Recipes by Evelyn Chick. Follow her on Instagram.

Classic Margarita

Classic Margarita

Ingredients

  • 2 oz blanco tequila
  • 0.5 oz Cointreau
  • 0.25 oz rich syrup
  • 1 oz fresh lime juice
  • Salt rim, lime wheel

Directions

  1. Salt half the rim of a rocks glass, add ice and set aside.
  2. To a shaker, add blanco tequila, Cointreau, rich syrup, and lime juice.
  3. Fill with ice and shake hard for 10 to 12 seconds.
  4. Strain over fresh ice.
  5. Garnish with a lime wheel.

Note: if you want a spicy margarita, you can add some jalapeno slices when you’re shaking it. The seeds will add a good amount of spice or Thai chilies, even for some savory notes and also a spice tincture.

Nigori Sake Margarita

Nigori Sake Margarita

Try an unexpected spirit swap!

Ingredients

  • 1.5 oz Nigori Sake
  • 0.5 oz Cointreau Noir
  • 0.5oz Honey Syrup
  • 0.5 oz Reposado Tequila
  • 0.25 oz yuzu juice
  • 0.5 oz fresh lime
  • Garnish: shiso leaf

Directions

  1. Add all liquids to a shaker.
  2. Add ice, shake and fine strain over fresh ice into a rocks glass.
  3. Taste before serving. Nigori sake varies in sweetness, so you can add more honey if you like.
  4. Garnish with shiso leaf.
Margarita Spritz

Margarita Spritz

Ingredients

  • 1 oz Cointreau
  • 0.5 oz blanco tequila
  • 0.75 oz fresh lime juice
  • 0.5 oz coconut syrup (an easy steep of coconut shreds in water, bring it to a boil over medium heat and then add two parts of sugar)
  • Top with 3 oz soda water
  • Garnish: lime wheel, mint and coconut flakes

Directions

  1. Build over ice in a wine glass: Add Cointreau, tequila, lime juice, and coconut syrup.
  2. Stir briefly to combine.
  3. Top with soda water, then stir again.
  4. Garnish with lime wheel, mint and/or coconut flakes.

The ‘WOW’ Molecular Margarita Sphere

Ingredients

  • Classic margarita base (concentrated, lighter on dilution):
  • 1 oz blanco tequila
  • 0.5 oz Cointreau
  • 1 oz fresh lime juice
  • 0.5 oz agave or simple syrup
  • 3% calcium lactate by weight of the liquid (about 2 g per 100 g). Stir until fully dissolved, then chill.

Alginate bath: 5g sodium alginate per 1 L distilled water (0.5%). Blend with an immersion blender, then rest it in the refrigerator for a few hours so the air bubbles clear.

Directions

  1. In a freezer mold (of half sphere) - mix 10 servings of margarita and disperse in the mold. Freeze overnight until solid.
  2. Take the Alginate bath out, slowly use a slotted spoon to lower one of the frozen margarita half spheres into the bath.
  3. Leave 2 to 4 minutes for a liquid center. The chemicals will react and it will form a skin as the ‘bubble.’
  4. Lift with the slotted spoon, rinse in a clean water bath to stop the reaction.
  5. Serve immediately.
  6. Garnish with lime zest if desired.