Margarita Flight Recipe

Prepare glass

Chill four small margarita glasses or rocks glasses in the freezer for 10 minutes. Rub a lime wedge around the rim of each glass and dip rims into salt, Tajín, or sugar as desired. Set glasses aside.

Build base in shaker

In a cocktail shaker, combine 1.5 oz blanco tequila, 0.5 oz triple sec, 0.75 oz fresh lime juice, and 0.25 oz simple syrup. Add 1 cup of ice (or enough to fill shaker halfway).

Add chosen flavor

For each flavored margarita, add the appropriate flavor add-in (see flavor-specific directions below). If making the Classic, add nothing extra; for Coconut add cream of coconut; for Pineapple add 1 oz pineapple juice; for any purée add the listed ounce amount; for Jalapeño, add 2 thin slices (muddled) — see jalapeño note.

Shake

Secure the shaker lid and shake vigorously for 10–15 seconds until the shaker feels cold and slightly frosted.

Strain and serve

Strain each margarita into its prepared chilled glass over fresh ice (preferably one large cube or a few cubes). Garnish according to the flavor and serve immediately.

Classic

No additional flavoring. After shaking the base, strain into the rimmed glass and garnish with a lime wheel.

Mango

Add 1 oz mango purée to the shaker with the base ingredients. If using fresh mango, purée and strain if necessary to remove fibers. Shake well and garnish with a mango slice.

Passion Fruit

Add 0.75 oz passion fruit purée or 1–2 tsp strained passion fruit pulp to the shaker. If using whole seeds/pulp, you may double-strain into the glass to remove seeds. Garnish with a half passion fruit shell or lime.

Peach

Add 1 oz peach purée (or 0.5 oz peach schnapps plus 0.5 oz purée) to the shaker. For best results, use ripe peaches puréed and lightly sweetened. Garnish with a thin peach slice.

Coconut

Add 0.75 oz cream of coconut to the shaker (reduce simple syrup to 0.15 oz if you prefer less sweetness). Shake longer to emulsify. Garnish with a toasted coconut flake or lime wheel.

Strawberry

Add 1 oz strawberry purée (or 3–4 macerated sliced strawberries lightly crushed). If using whole berries, double-strain to remove seeds. Garnish with a halved strawberry on the rim.

Pineapple

Add 1 oz fresh pineapple juice (or 0.75–1 oz purée for more body) to the shaker. Garnish with a pineapple wedge or chunk.

Jalapeño (spicy)

Muddle 2 thin jalapeño slices in the bottom of the shaker lightly before adding the base ingredients (remove seeds for less heat). For more controlled heat, muddle with 0.25 oz of simple syrup first. Taste and adjust — you can discard the jalapeño slices after shaking if you prefer milder spice. Garnish with a jalapeño wheel.

Mixed Berry

Add 1 oz mixed berry purée (blend blueberries, raspberries, blackberries). If using frozen berries, thaw and strain if needed. Double-strain if you prefer a smooth texture. Garnish with a skewer of mixed berries.

If you are preparing a flight (four small margaritas), you can prepare four separate shakers or batch the base (multiply base ingredients by four) and divide into four smaller shakers or a pitcher. Add each flavor add-in to the appropriate portion and shake with ice individually to preserve freshness and texture.

Serve the flight on a wooden paddle or tray with labels for each flavor. Provide small tasting notes (e.g., 'Classic — bright lime', 'Mango — lush & sweet', 'Jalapeño — spicy bite') and a small water glass to cleanse the palate between samples.