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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Margaritas Recipe

Margaritas Recipe

Name: El Chaparro Mexican Bar & Grill - Springs MARGARITAS Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 oz blanco tequila; 1 oz fresh lime juice; 1 oz orange liqueur (Cointreau or triple sec); 0.5 tbs agave syrup (optional, for balance); 1 tsp coarse salt (for rim); 1 each lime wheel or wedge (garnish); 6 ice cubes ice (shaking); 2 oz blanco tequila; 1 oz fresh lime juice; 1 oz orange liqueur; 0.75 cups strawberries (fresh or thawed frozen, hulled); 0.5 tbs simple syrup or agave syrup; 1 cup ice (blending); 1 each lime wheel (garnish); 1 tsp coarse sugar or salt (optional rim); 2 oz blanco tequila; 1 oz fresh lime juice; 0.75 oz orange liqueur; 3 slices jalapeño slices (seeded for less heat); 0.5 tbs agave syrup; 6 ice cubes ice (shaking); 1 tsp salt and chili powder mix (rim); 1 each jalapeño slice or lime wheel (garnish)

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time10m

Serves1

Make Margaritas Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Classic Margarita (per 1 cocktail)

2 oz blanco tequila

1 oz Fresh lime juice

1 oz orange liqueur (Cointreau or triple sec)

1/2 tbs agave syrup (optional, for balance)

1 tsp coarse salt (for rim)

1 each lime wheel or wedge (garnish)

6 ice cubes ice (shaking)

Frozen Strawberry Margarita (per 1 cocktail)

2 oz blanco tequila

1 oz Fresh lime juice

1 oz orange liqueur

3/4 cups strawberries (fresh or thawed frozen, hulled)

1/2 tbs simple syrup or agave syrup

1 cup ice (blending)

1 each lime wheel (garnish)

1 tsp coarse sugar or salt (optional rim)

Spicy Jalapeño Margarita (per 1 cocktail)

2 oz blanco tequila

1 oz Fresh lime juice

3/4 oz orange liqueur

3 slices jalapeño slices (seeded for less heat)

1/2 tbs agave syrup

6 ice cubes ice (shaking)

1 tsp salt and chili powder mix (rim)

1 each jalapeño slice or lime wheel (garnish)

Method

Classic Margarita (shaken, on the rocks)

Prepare glass

Rub a lime wedge around the rim of a rocks or coupe glass. Dip the rim into coarse salt placed on a small plate to coat. Set glass aside.

Shake

In a cocktail shaker, combine 2 oz blanco tequila, 1 oz fresh lime juice, 1 oz orange liqueur and 0.5 tbs agave syrup (if using). Add about 6 ice cubes. Secure the lid and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the mixture is well chilled.

Strain and serve

Fill the prepared glass with fresh ice if serving on the rocks. Double-strain (to remove any pulp) the contents of the shaker into the glass. Garnish with a lime wheel or wedge on the rim. Serve immediately.

Frozen Strawberry Margarita (blended)

Prepare rim (optional)

Rub a lime wedge around the rim of a margarita or coupe glass and dip into coarse sugar or salt as preferred. Set aside.

Blend

In a high-speed blender combine 2 oz blanco tequila, 1 oz fresh lime juice, 1 oz orange liqueur, 0.75 cups hulled strawberries and 0.5 tbs simple or agave syrup. Add 1 cup ice and blend on high until smooth and slushy, about 30–45 seconds. Pause and scrape down sides if needed; adjust thickness by adding more ice (for thicker) or 0.25 oz water or extra lime juice (for thinner).

Serve

Pour the frozen mixture into the prepared glass. Garnish with a lime wheel. Serve with a straw immediately.

Spicy Jalapeño Margarita (muddled, shaken)

Prepare rim

Mix equal parts coarse salt and chili powder on a small plate. Rub a lime wedge around the glass rim and dip into the spice mix to coat. Set aside.

Muddle jalapeño

In a cocktail shaker, add 3 jalapeño slices (seeded if you prefer less heat) and 0.5 tbs agave syrup. Gently muddle 6–8 times to release oils—do not over-muddle into a paste unless you want intense heat.

Shake

Add 2 oz blanco tequila, 1 oz fresh lime juice and 0.75 oz orange liqueur to the shaker. Add about 6 ice cubes, secure lid and shake vigorously for 12–15 seconds until well chilled.

Strain and serve

Double-strain into the prepared glass over fresh ice to remove jalapeño solids (use a fine mesh strainer if available). Garnish with a jalapeño slice or lime wheel. Serve immediately.