Thirsty Thursday: Blood Orange Margarita Recipe


  • 3/4 cup tequila
  • 1/2 cup Blood Orange Liqueur
  • juice from 3 limes
  • 1/2 cup juice from blood oranges
  • 2 tablespoons agave nectar
  • ice

Optional: salt for rim


  1. Combine all ingredients except for the ice into a shaker. Shake it up really good and pour in a salt-rimmed glass over ice.

Thirsty Thursday: Mango Habanero Margarita Recipe


Habanero Infused Simple Syrup (makes 3/4 cups)
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 habanero halved
Chili Powder/Salt Rim
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 cup frozen mango cubes thawed (or fresh if you have it!)
  • 3 oz habanero simple syrup
  • 4 1/2 oz tequila
  • 1 1/2 oz triple sec
  • 3 oz freshly squeezed lime juice


Habanero Infused Simple Syrup
  1. Cook on low until the sugar is dissolved. Remove from heat and let the habanero steep for 15 minutes. Strain the mixture using a fine sieve into a lidded jar. Store in the fridge until ready for use.
Chili Powder/Salt Rim
  1. Mix together chili powder and salt together on a small plate, set aside.
  2. Wet the rim of your glasses (with water or use lime juice by rubbing a lime wedge along the rim) and then dip the rim in the chili powder/salt mixture.
  3. Fill the glasses with ice.
  1. Place thawed mango and habanero simple syrup in a Vitamix or high powdered blender.
  2. Blend until smooth and set aside.
  3. Fill a shaker with a few ice cubes (don’t use too many, as the margarita ingredients fill the shaker most of the way).
  4. Pour in mango/simple syrup mixture, tequila, triple sec, and lime juice.
  5. Shake until chilled.
  6. Pour evenly into two glasses and drink immediately!

Thirsty Thursday: Blueberry Basil Margarita


  • flaked sea salt
  • 150g | 5.3oz blueberries (fresh or frozen)
  • 2 measures (50ml | 1.7fl oz) tequila
  • 1 tbsp + 1 tsp triple sec (or Grand Marnier)
  • 1 tbsp lime juice
  • 1 tbsp agave nectar
  • 2 small basil leaves
  • basil leaves and lime wedges to garnish


  1. Cut a wedge of lime and wipe it around the edge of your glass – either a margarita glass or whatever you prefer. Dip the glass into a plate filled with sea salt and set aside.
  2. Put the blueberries (defrost them if frozen), agave nectar, basil leaves and lime juice in a cocktail shaker or glass and muddle them with a muddling spoon or the end of a rolling pin. Strain the blueberry pulp through a small sieve and press down with the back of a spoon to extract as much juice as possible from the berries.
  3. Put the tequila, triple sec and blueberry juice in cocktail shaker half filled with ice and shake for 30 seconds.
  4. Strain the cocktail into the prepared glass and add some cracked ice if you like. Garnish with a lime wedge and a small basil leaf.

Thirsty Thursday: Frozen Mango Margarita Recipe


  • 4 cups frozen unsweetened mango
  • 2 cups ice cubes
  • 1 cup silver tequila
  • ¾ cup fresh orange juice
  • ½ cup grand marnier
  • juices of 3 limes
  • 2 tablespoons agave nectar
  • garnish the rim with chili lime seasoning (optional)


  1. To a blender add, frozen mangos, ice cubes, tequila, orange juice, grand marnier, lime juice, and agave nectar. Blend until smooth and no chunks remain.
  2. To coat the rim of the glass. Add chili lime seasoning to a plate. Take a lime wedge and go around the rim to cover with lime juice then gently dab the lime rimmed glass in the seasoning. Pour mango margarita in glass and garnish with a lime. Serve!

Thirsty Thursday: Peach Blueberry Margarita Recipe


Peach Blueberry Puree

  • 1 peach pitted and sliced
  • 1/2 cup blueberries


  • 2/3 cup peach & blueberry puree
  • 4 oz silver tequila
  • 2 oz lime juice
  • 1 1/2 oz agave
  • Garnish: turbinado sugar for rim, peach slices


  1. To make the peach blueberry puree, add peach and blueberries to a blender. Puree until smooth.
  2. To make the margarita, shake peach blueberry puree, tequila, lime juice and agave together in a shaker.
  3. Rim two glasses with turbinado sugar and fill halfway with ice. Divide the margaritas evenly between the two glasses.
  4. Garnish with peach slices.

Thirsty Thursday: Strawberry Jalapeño Margarita Recipe

Summer is rapidly approaching, the weather is warming and it is about time for refreshing cocktails. That is where this Strawberry Jalapeño Margarita comes in. It’s sweet, spicy, refreshing and perfect for all of your summer happy hours.


  • 1 1/2 cups silver tequila
  • 1 jalapeño, sliced
  • 16 ounces fresh strawberries, stems removed
  • 1/2 cup fresh lime juice
  • 1/4 cup triple sec
  • 3 tablespoons simple syrup
  • ice


  1. Combine tequila and jalapeño slices together in a container. Let set at room temperature for 1 1/2 hours.
  2. Use a slotted spoon to remove the jalapeno slices from the tequila and discard.
  3. Combine jalapeño tequila, strawberries, lime juice, triple sec and simple syrup together in a blender. Blend until smooth.
  4. Place ice in serving glass and pour margaritas over the top. Garnish with lime.

Before You Order Up Today… Here’s Everything You Need To Know About The Margarita

The margarita is one of those cocktails whose popularity has been its downfall. At its core, it’s a respectable cocktail deserving of a place among the greats despite its relative youth. However, over the years the recipe has been reproduced, watered down and bastardized beyond the point of recognition with lesser ingredients being added for expediency and economics. (I’m looking at you, sour mix and triple sec.)

Similar to other popular cocktails, the history of the margarita is a tangle of tall tales and false claims. Let’s take a look at some of the most prevalent ones.

A daisy by any other name

The Daisy was a common, one-size-fits-all Prohibition-era cocktail combining a base spirit, juice, a sweetener and soda water. It’s suggested that smugglers running booze over the border with Mexico experimented with a tequila daisy one night, calling it a margarita, which is Spanish for daisy.

Fussy customer

Jump ahead to Tijuana circa 1938 and you’ll find Carlos “Danny” Herrera, who allegedly created the margarita at his restaurant, Rancho La Gloria, to accommodate guest Marjorie King, who was allergic to all alcohol except tequila. Using the original tequila shot (served with salt and a lime) as inspiration, Herrera recreated those flavors in a cocktail glass. Such innovation is worth remembering the next time those of us in the hospitality industry are asked to accommodate those food allergies we so often grumble about.

Diplomatic ties

Another legend places its creation at Hussong’s Cantina in Ensenada, Mexico, in 1941. The inventor here is bartender Don Carlos Orozco, who whipped up the cocktail one day for Margarita Henkel, the daughter of the then German ambassador.

Making it official

If you’re looking for an official origin, the Mexican news service Notimex credits Francisco “Pancho” Morales with its creation at Tommy’s Place Bar in El Paso-Juárez in 1942.

Sames’ claims

This tale kind of smacks of one-percenter entitlement. Margarita Sames was a Dallas socialite who claimed to have invented the margarita, which she humbly named after herself, for guests at a Christmas party at her Acapulco home in 1948. According to the story, guest and hotel magnate Tommy Hilton liked it so much he added it to bar menus at his properties. Despite this story gaining some traction thanks to being featured in Esquire magazine in 1953, it appears Sames actually claimed an existing recipe as her own. By 1948, the margarita was already known in bars around Mexico. Stateside, the first American importer of Jose Cuervo tequila had been advertising the cocktail using the tagline, “Margarita: it’s more than a girl’s name,” since 1945. Nice try, Marge.

Hold the brandy

Yet another story puts it in Galveston, Texas, in 1948 at the Balinese Room where barman Santos Cruz made the cocktail for singer Peggy (Margaret) Lee, who purportedly requested a variation on the sidecar using tequila instead of brandy.

Meanwhile, the frozen margarita, which is to the original cocktail what the Wendy’s Frosty is to ice cream, didn’t arrive on the scene until 1971, when Dallas, Texas, restaurateur Mariano Martinez decided to dump some tequila into an old soft serve machine — presumably after consuming too much tequila.

Margarita Recipe


  • 2 oz. silver tequila
  • 1 oz. Cointreau*
  • 1 oz. lime juice
  • 1/2 oz. agave nectar (optional)**
  • Kosher salt


  1. Combine ingredients in a shaker with ice and shake for 20 seconds. Strain over fresh ice or straight up into a salt-rimmed margarita glass (if available). Alternatively, serve it over ice in a tumbler, or up in cocktail or coupe glass. Garnish with a lime.
  2. Yes, Cointreau is pricier than generic triple sec, but the results are far superior.The addition of agave nectar — and omission of triple sec/Cointreau — technically makes it a Tommy’s Margarita (after the San Francisco Mexican restaurant of the same name). It’s strictly a matter of taste. Personally, I like to split the difference: reduce the Cointreau by half and add the agave.

A few words regarding sour mix: The pre-made ingredient almost ubiquitous in margaritas these days; it’s a common and, honestly not terrible, shortcut used by bars and restaurants. A quality house-made sour mix actually can be quite good.

Sunday Sip: Grilled Pineapple Margarita

Fruity, summery, and with just the slightly hint of char and smoke from the grill. You could do a lot worse in your search for a signature summer cocktail. But you can’t do much better.


  • 4.5 oz silver tequila
  • 12 oz homemade margarita mix
  • 3 oz orange liqueur
  • 2 Tbsp juices from grilled pineapple*
  • 1 1-inch thick slice of grilled fresh pineapple, plus more for garnish*
  • Crushed ice
  • Salt for rim (optional)
  • * The pineapple should be grilled and chilled so plan ahead. If you aren’t using a slice of leftover, already-chilled pineapple, give yourself an extra hour in prep time.


  1. To grill a pineapple, remove the husk, slice into ~1-inch thick rings, and place on a preheated grill.
  2. Cook ~4-5 minutes each side until nicely caramelized.
  3. Transfer the pineapple (and all accumulated juices) to a bowl and place in the fridge until cold.
  4. Add the tequila, margarita mix, liqueur, the pineapple juice from the bowl, and a slice of grilled pineapple to a blender.
  5. Blend on high for ~1 minutes until smooth.
  6. (You can strain here if light pulp bothers you – I did not.)
  7. Pour over crushed ice and garnish with small chunks of grilled pineapple, if desired.