Margarita Recipe
(SPICY, MANGO, RASPBERRY) Indulge in the zesty perfection of our classic Margarita, where tequila, lime, and triple sec create a refreshing balance. For a bold twist, try our spicy version with a kick of heat, the sweet tropical allure of mango, or the tart burst of raspberry.
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Ingredients
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Base Margarita (per batch of 4 cocktails)
Spicy Variation (makes 4 spicy Margaritas)
Mango Variation (makes 4 mango Margaritas)
Raspberry Variation (makes 4 raspberry Margaritas)
Garnish & Serving
Method
Base Margarita (makes 4 cocktails)
Mix base
In a cocktail shaker, add 8 oz blanco tequila, 4 oz fresh lime juice, 2 oz triple sec, and 1 oz simple syrup. Fill the shaker 2/3 full with ice.
Shake
Secure the shaker lid and shake vigorously for 12–15 seconds until the exterior of the shaker feels very cold and slightly frosted.
Spicy Variation
Infuse and taste
For a jalapeño-forward spice: add 6 jalapeño slices (seeds removed for less heat) to the shaker with the base ingredients and muddle gently once or twice to release oils. Proceed with shaking. If you prefer a gentler background heat, muddle jalapeño in the bottom of the shaker and let sit with the tequila for 2–5 minutes before adding other ingredients and ice.
Adjust sweetness & rim
Taste a small pour; if heat masks the sweetness, add 0.5 oz extra simple syrup and shake again with fresh ice. Rim glasses with chili-lime salt for extra flavor and serve with a jalapeño slice garnish.
Mango Variation
Prepare mango puree
In a blender, combine 1.5 cups chopped ripe mango and 0.5 cups mango puree (or an additional 0.5 cup chopped mango). Blend until very smooth. If using frozen mango, let thaw slightly for easier blending.
Combine & strain
Add 3/4 of the mango puree (about 1 cup) to the shaker in place of 0.5–0.75 oz of the simple syrup and part of the lime (taste to balance). Add base tequila (8 oz), lime juice (4 oz), and triple sec (2 oz). Fill shaker with ice and shake vigorously 12–15 seconds. Double-strain into glasses over fresh ice to remove pulp. Garnish with mango slice or lime wheel.
Sweetness adjustment
If the mango is tart, add up to 0.5 oz extra simple syrup to balance. For a frozen mango slushy, combine mango puree, tequila, triple sec, lime juice, and ice in a blender and blend until slushy; serve in salt-rimmed glasses.
Raspberry Variation
Muddle raspberries
Place 1 cup raspberries in the shaker and muddle gently to release juices. If using raspberry syrup, add 0.5 oz raspberry simple syrup along with the base ingredients.
Mix & strain
Add tequila (8 oz), lime juice (4 oz), triple sec (2 oz), and 1 oz simple syrup to the muddled raspberries. Add ice and shake vigorously 12–15 seconds. Double-strain through a fine mesh into prepared glasses to remove seeds. Garnish with whole raspberries or lime wheel.
Garnish & Serve
Serve immediately while cold. Offer lime wedges, additional jalapeño slices (for spicy), mango slices (for mango), or whole raspberries (for raspberry) as garnishes. Adjust rimming (salt, sugar, Tajín, or chili-lime salt) according to variation.