In the words of margarita king himself, Jimmy Buffet: "It's 5 O'Clock Somewhere..."
It's a simple thing — limes, liquor, and salt. Yet, the margarita has the power to turn an otherwise ordinary evening into an occasion.
In our current climate, where staying home is not only encouraged but government-enforced, we could all do with turning yet another dull evening at home into something fun.
The thing with margaritas is there are about as many varieties as there are reasons to drink one. Do you want it frozen or on the rocks? Salt or sugar rim? Spicy or classic? Whatever your preference, there are endless ways to enjoy this strong, zesty drink at home.
But if you haven’t already been embracing the limes in lockdown, how about making it happen today, February 22, which is actual Margarita Day: an official, globally recognised time to honour a cocktail that truly is a holiday in a salted-rim glass. Yes, we know it’s a Monday. But at this point, why should a thing like the day of the week matter?
So, because it truly is 5 O'Clock somewhere today - we've rounded up the best margarita recipes out there.
- 1 lime
- Salt, to garnish
- 50ml tequila
- 20ml Triple Sec
- A slice of lime, to serve
- Cut the lime in half and run over the rim of a margarita glass. Dip the glass into salt to coat the rim.
- Juice the lime and add to a cocktail shaker with the tequila, Triple Sec and some ice. Shake the mixture, then strain into the martini glass.
- Serve with a slice of lime.
- 1 lime wedge
- 2 jalapeño coins, seeds removed
- 60 ml Blanco tequila
- 15 ml orange liqueur
- 30 ml lime juice, freshly squeezed
- 15 ml agave syrup
- Garnish: salt rim, jalapeño coin
- Rub the rim of a rocks glass with a lime wedge, dip the rim in salt to coat, and set aside.
- Add the jalapeño coins to a shaker and gently muddle.
- Add the Blanco tequila, orange liqueur, lime juice and agave syrup, plus ice, and shake until well-chilled.
- Strain into the prepared glass over fresh ice.
- Garnish with a jalapeño coin.
Recipe courtesy of The Bottle Club
- 30 ml Cointreau
- 60 ml Blanco tequila
- 30 ml fresh lime juice
- 5 ml simple syrup
- 7 ice cubes
- Add all ingredients to a high-powered blender and blend to combine.
- Pour into salt-rimmed Margarita glass. Garnish with lime wheel.
Recipe courtesy Cointreau
- 500g pack frozen watermelon balls (these can be made ahead of time by scooping out a fresh watermelon with an ice-cream scoop and popping in the freezer overnight)
- 100ml tequila
- 50ml triple sec
- 4 tsp icing sugar
- 2 tbsp lemon juice
- Put all the ingredients in a blender and blitz until smooth – it will be very thick and slushy but will gradually thin as the watermelon defrosts. Pour into a 1ltr bottle and chill for up to 1 day before serving.
- When ready to serve, thoroughly shake the bottle to mix then pour into glasses.
Recipe courtesy of Tesco
- 60 ml Roca Patrón Silver
- 30 ml white grape juice
- 22.5 ml Lime Juice
- 2 dashes Grapefruit bitters
- 3 Basil leaves
- Top with tonic water
- In a shaker add tequila, lime juice, white grape juice, basil, grapefruit bitters and ice.
- Shake vigorously for about 10 seconds to really break up the basil.
- Add about 2 oz tonic water directly into the tin to incorporate it into the whole cocktail and not just the surface.
- Strain into a collins glass with fresh ice.
- Garnish with a basil sprig.
- Add white grape halves, a slice of lime or lime wheel to further enhance the presentation.
Recipe courtesy of Patrón