\n<\/p>\n
The beauty of the Margarita<\/a>, like many classic cocktails, is that its template lends itself well to experimentation. This is the premise of my book Margarita Time<\/a><\/em>, a collection of Margarita recipes from bartenders around the world. But as I approached each drink maker about their original recipe, I was also curious to know how they like to make a classic Marg. Turns out no two recipes were the same. Tequila brands differed, as did specs, sweeteners (like simple syrup versus agave syrup), and even the style of Margarita\u2014the traditional or a Tommy\u2019s<\/a>. Here are some of the ways these pros like to make their Margaritas.<\/p>\n Camacho doesn\u2019t drink cocktails often, but when he does, he opts for \u201cspecial ingredients,\u201d like a\u00f1ejo tequila, which gives \u201ca classic, simple cocktail a little bit more depth and body.\u201d For his Tommy\u2019s Margarita, he prefers 2 oz. of Tequila Ocho A\u00f1ejo \u201cif money wasn\u2019t a factor,\u201d 3\/4 oz. of fresh lime juice, 3\/4 oz. of 2:1 agave syrup, and 2 dashes of 10 percent saline solution.<\/p>\n For her Margarita, Marrero tailors the specs according to the type of tequila she wants to use. For 2 oz. of blanco tequila, she adds 3\/4 oz. of Cointreau, 1\/4 oz. of 1:1 agave syrup, 1 oz. fresh lime juice, and a tiny pinch of salt. If it\u2019s a reposado Marg, \u201cI drop the agave down to almost 1\/8 or a scant 1\/4 and overfill my 3\/4 Cointreau slightly,\u201d she adds.<\/p>\n The award-winning chef and philanthropist adds a vibrant, fruity kick by sweetening with 1\/2 oz. of pomegranate syrup, which he adds to his salt foam-topped Salt Air Margarita. To make the pomegranate syrup, add a 1\/2 cup of agave nectar to 1 1\/2 cups of pomegranate concentrate (like Pom) in a sealed container and shake or stir to combine.<\/p>\n Imbibe 75 Person to Watch, Reis<\/a> shakes up a Tommy\u2019s Margarita with 2 oz. of Cascahu\u00edn 48 Plata tequila, 1 oz. of fresh lime juice, and 3\/4 oz. of nogave syrup. \u201cI make \u2018nogave\u2019 instead because it\u2019s less processed and more sustainable and approximates the same flavor [as agave],\u201d he explains. To make it, he adds 1 1\/2 cups of hot water to a blender, turns it on to low, and slowly adds 2 cups of demerara sugar. When the sugar has completely dissolved, he adds 1 cup of honey and blends the mixture until smooth.<\/p>\n One reason Tyda loves making a Tommy\u2019s Margarita is because it\u2019s easy to remember the 3-2-1 specs of 3 parts tequila, 2 parts lime, and 1 part agave nectar. But he also appreciates how the cocktail spotlights the tequila. Currently, his favorite bottle is Cambio Blanco. \u201cIt\u2019s 92 proof, so the flavors are robust. But because the tequila is rested for two weeks in white Bordeaux and white burgundy barrels, it\u2019s rounded, floral, and textural,\u201d he says. \u201cIt makes a really elegant Margarita!\u201d For a little salty spice, Tyda rims the glass with Taj\u00edn.<\/p>\n Mistell calls the Margarita her \u201call-time favorite cocktail.\u201d She always has the classic, or a variation, on the menu of any bar where she works. Its thirst-quenching quality is aided by blanco tequila, which she says also complements the fresh citrus and orange liqueur.\u00a0Her specs are 2 oz. of blanco tequila; 3\/4 oz. of orange liqueur; 3\/4 oz. of fresh lime juice; 1\/4 oz. of 2:1 agave syrup; and a pinch of sea salt. She saves aged tequila for a Margarita where the flavors will better complement the oaky notes.<\/p>\n For his Tommy\u2019s, Lavenue adds 2 oz. of blanco tequila; 1 oz. of fresh lime juice; and a scant 1\/2 oz. of agave nectar to a shaker with 3 ice cubes. He shakes for 5 seconds, then strains the cocktail over a large ice cube in a frozen double rocks glass with a half rim of coarse sea salt. To finish, he expresses lime oils over the glass and garnishes it with a lime wheel.<\/p>\n R\u00f6llich doesn\u2019t usually drink cocktails, but when making a Margarita for his wife, he uses what they have on hand at home. \u201cIn general, that means we don\u2019t have fancy orange liqueur,\u201d he says. \u201cWe have honey,\u00a0maple, or sugar. We do have fruits, citrus, herbs, and other kinds of cooking stuff.\u201d But his go-to recipe is more of a Texas Margarita, using orange juice with sugar versus orange liqueur. \u201cI like to use reposado because of the flavor profile we are missing from the orange liqueur,\u201d he adds.<\/p>\n To lengthen the Marg into an even more refreshing cocktail, especially during warm weather, Martinez tops his Margarita with Mexican lager. His Lagerita is made by adding 2 oz. of blanco tequila, 3\/4 oz. of Cointreau, 1 oz. of fresh lime juice, and ice to a large beer glass with a salt rim, topped off with a pour of Carta Blanca.<\/p>\n Jimenez combines aspects of the classic and the Tommy\u2019s by using 2 oz. of Lalo tequila for its citrus and pepper notes, 1 oz. of fresh lime juice, 3\/4 oz. of Alma Finca, and a barspoon of agave syrup, which he says helps round out the brightness from the Mexican orange liqueur. \u201cI enjoy drinking this version of a margarita as it\u2019s citrus packed and really lets the tequila shine,\u201d he says.<\/p>\n Nonnegotiables for Hah when making Margs are using Maldon salt on the glass rim and a hand juicer for fresh-squeezed lime juice. \u201cI love a salt rim on my margarita so Maldon salt is a must,\u201d she says. \u201cThe flaky and crunchy texture of the salt is a critical part of my drink enjoyment!\u201d Meanwhile, the hand juicer expresses the peel into the juice when the fruit is squeezed, giving the Margarita a pop of citrus brightness.<\/p>\n \u201cWhen I make a Margarita for myself, it needs to have amazing reposado tequila, be easy to make, and lean a little on the sweet side,\u201d states Sanchez. He achieves this by combining 1 1\/2 oz. of reposado tequila, 3\/4 oz. of fresh strained lime juice, 3\/4 oz. of Cointreau, and 1\/4 oz. of gomme syrup<\/a>. Sanchez nixes the salt, but he suggests that the cocktail would be much improved by enjoying it \u201cwith your feet in the sand, looking at the waves.\u201d<\/p>\n<\/p><\/div>\nJos\u00e9 Medina Camacho, beverage director and operating partner of Adi\u00f5s<\/a>, Birmingham, Alabama<\/h5>\n
Lynnette Marrero, Speed Rack co-founder<\/a> and co-author of A Quick Drink: Winning Cocktails for Every Mood<\/a><\/em>, New York City<\/h5>\n
Chef Jos\u00e9 Andres, restaurateur and founder of World Central Kitchen<\/a>, Washington, DC<\/h5>\n
Max Reis, beverage director of Mirate<\/a>, Los Angeles<\/h5>\n
David Tyda, owner of Barcoa Agaveria<\/a>, Phoenix<\/h5>\n
Emily Mistell, co-owner and bartender of Hey Love<\/a>, Portland, Oregon<\/h5>\n
Justin Lavenue, owner and operator of The Roosevelt Room<\/a>, Austin<\/h5>\n
Christiaan R\u00f6llich, author of\u00a0Bar Chef: Handcrafted Cocktails<\/a><\/em><\/h5>\n
Giovanni Martinez, bar director of Los Conejos<\/a>, Albuquerque<\/h5>\n
Ignacio \u201cNacho\u201d Jimenez, owner of Superbueno<\/a>, New York City<\/h5>\n
Cari Hah, bar consultant and partner of Bar Maritime<\/a>, San Francisco<\/h5>\n
Gabe Sanchez, cocktail expert of Midnight Rambler at The Joule<\/a>, Dallas\u00a0<\/h5>\n