The cocktail renaissance rescued many classic drinks from obsolescence by simply updating them with fresh juices and quality ingredients. But aside from ingredients, the Margarita<\/a> was also in need of a reputational glow-up. Low-quality tequila, bottled lime juice, cloying mixes, and the notorious hangovers that followed did the cocktail no favors. But in recent years, the tequila classic has been rediscovered from a new lens. As we featured in our July\/August 2026 issue<\/a> (and I\u2019ve covered in my book Margarita Time<\/a><\/em>), bartenders around the world are increasingly using the Margarita template as a jumping-off point to put their own stamps<\/a> on the classic.<\/p>\n One such drinkmaker continues to innovate as he explores the future of the Margarita: Max Reis of Daisy Margarita Bar<\/a> and Imbibe 75er Mirate<\/a>, both of which are on North America\u2019s 50 Best Bars list 2026<\/a>. Reis opened Daisy to expand perceptions of the cocktail, featuring variations such as a frozen guacamole Margarita, a canned Margarita highball, and the Mazap\u00e1n Infante<\/a>. These unique Margs are meant to be sipped and savored. While Reis uses next-level techniques, such as clarification and forced carbonation, we asked him to share some simplified tips for creating signature Margaritas at home.\u00a0<\/p>\n Max Reis: I always look for a blanco with distinct characteristics that can shine through a sea of citrus. For me, those flavors generally revolve around a bright minerality that cuts through the cocktail almost like botanicals do in gin. Another great way to get the tequila to shine is by bumping up the ABV. That doesn\u2019t just mean the old 55-percent Tapat\u00edo<\/a> it used to\u2014there are now a plethora of options in different proof ranges, with 44\u201346 percent being one of my favorite sweet spots. I\u2019ll even blend two tequilas, like Don Fulano Blanco<\/a> at 40 percent and Don Fulano Fuerte<\/a> at 50 percent, in different ratios to hit the target ABV I\u2019m looking for.<\/p>\n Outside of things like ABV, I always look for transparency on the bottle. The more information listed, the better. You might not be able to taste the tequila before buying it, but transparency is usually a good indicator that you\u2019re drinking a well-made product\u2014and to me, that\u2019s the most important part.<\/p>\n We use El G\u00fcel Triple Sec<\/a> for a classic Margarita (if we\u2019re not using Damiana<\/a>, which we also offer). El G\u00fcel comes from \u00c1lamo Temapache, Veracruz\u2014Mexico\u2019s self-proclaimed \u201corange capital of the world.\u201d We experimented with blending it alongside other Mexican orange liqueurs like Naranja<\/a> and Flor de Azar<\/a> to create more depth and a more unique offering, but we ultimately found that straight El G\u00fcel was the winner. It has the perfect balance of juicy brightness with just enough bitterness from the peel to pair beautifully with a classic Margarita build.<\/p>\n Flavored syrups<\/a> are, to no surprise, one of the most effective ways to add flavor to a Margarita. One of my favorite techniques is boosting subtle flavors with a syrup that\u2019s one part sugar to two parts juice. I\u2019m always shocked more people don\u2019t use that build when a flavor starts getting lost. We also use a lot of fruit brandies to reinforce the desired flavor.<\/p>\n Stay focused and build your flavors in layers. If a desired flavor isn\u2019t coming through enough, don\u2019t give up. Add another expression of that same flavor.\u00a0If mango pur\u00e9e tastes like candied mango, try adding something that tastes like the skin, or even unripe mango. Make it taste more like that ingredient than that ingredient normally tastes.<\/p>\nImbibe: How do you choose your tequila for Margaritas? What should people at home look for?<\/h5>\n
In your bar programs, you spotlight Mexican spirits. Since you don\u2019t stock bottles such as Cointreau, what orange liqueurs do you use? What do they do for the Margarita?<\/h5>\n
What are some ways you like to add other flavors to your Margarita riffs?<\/h5>\n
What advice do you have for home bartenders trying to make their own signature Margaritas?<\/h5>\n
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