Nothing says fiesta like a frosty margarita. But did you know that this most Mexican of cocktails was actually created by accident when a bartender in Tijuana mistook the tequila bottle for gin and poured from the wrong bottle. The resulting lime-infused libation soon became one of the country’s most popular drinks. Today, the drink has its own holiday, National Margarita Day on February 22, and variations on the original can be sampled at resorts in Mexico’s top destinations.
Blue Margarita
This new take on an old favorite begins with an ounce and a half of Tequila Reposado, one ounce of Blue Curaćao liqueur added for color, and a dash of orange juice added to the traditional ounce of lime juice. It’s served in a tall martini glass with a salted rim and lime garnish. You can sample a Blue Margarita at the swim-up bar at the Fiesta Americana Condesa Cancun.
Margarita al Pastor
A visit to Puerto Vallarta provides a chance to try a slightly sweeter take on the margarita, as the bartenders at the Fiesta Americana resort forgo the lime juice in favor of an ounce of orange liqueur, and tablespoon of sugar, a handful of cilantro leaves and a dash of pineapple chipotle, blended with an ounce and half of mezcal, served in an old-fashioned glass with a chili-powdered rim and pineapple garnish. And in case you are wondering, mezcal is the more general name for a range of agave cactus-based liquors that includes tequila.
Coconut Margarita
An ounce and a half of white tequila pairs with a half ounce of Controy liqueur and two ounces of lime juice along with a half ounce of simple syrup in this tropical take on the margarita, but it is the dash of coconut cream and the coconut shavings that provide the creamy taste. You can taste it at the Fiesta Americana Villas Acapulco. It’s best when served in a welled Margarita glass with a cherry garnish.
Cadillac Margarita
As you might expect when ordering from the bar at the upscale Grand Fiesta Americana Coral Beach Cancun, this traditional take on the libation is elevated by premium ingredients. It begins with an ounce and a half of José Cuervo 1800 Tequila and an ounce of Grand Marnier liqueur, tempered by a half ounce of lime juice, prepared frozen or on the rocks served in an old-fashioned glass with a salted rim.
Lychee Margarita
Flavors from across the Pacific make their way into the margaritas poured at the Grand Fiesta Americana Los Cabos resort. The base flavors of mezcal and the orange accents of Controy liqueur are sweetened by the addition of 3 or 4 minced lychees and tweaked with a mint garnish. The recipe calls for an ounce and a half of mezcal, one ounce of Controy liqueur, one-ounce lime juice and 3-4 minced lychees.
Chac-Xil
Paying homage to Mexico’s Mayan heritage, this variation on the margarita starts with the expected ounce of white tequila, half ounce of Controy liqueur, and half ounce lime juice, then adds both sweetness and tang with a combination of one ounce sugar, one ounce tomato pulp and one strawberry, all blended and served frozen in a welled margarita glass. It can be enjoyed on the island of Cozumel at the Fiesta Americana oceanfront resort.
Margarita Anicarita
After playing 18 holes of golf at the Grand Solmar at Rancho San Lucas, players can relax with a refreshing Margarita Anicarita, which doubles down with two ounces of Tequila Don Julio Blanco, paired with an ounce of fresh grapefruit juice, a half ounce of Controy, an ounce of Pucker Watermelon Schnapps, and a hint of lemon juice.
Margarita Playa Grande
Hints of ginger and spice make this drink a favorite with guests at Playa Grande Resort & Grand Spa, which is one of the best places in Cabo San Lucas to linger over a cocktail on the beach. The recipe calls for an ounce and a half of Tequila Clase Azul, an ounce of lemon juice, a few springs of fresh mint, a dusting of serrano chili, and a full six ounces of ginger ale.
Margarita The Ridge
Tajin Clásico seasoning adds zing to a number of Mexican dishes, and it also adds an extra layer of flavor to margaritas served at The Ridge at Playa Grande, in Cabo San Lucas. The mix calls for an ounce and a half of Tequila Don Julio Anejo, an ounce of lemon juice, a generous ounce and a half of Controy, all blended with a few chunks of pineapple and a splash of Tajin sauce.
Shark-a-rita
Served at the Norman Estates at Rancho San Lucas, this amped-up take on the classic gets its bite from a generous three-ounce pouring of Tequila Blanco and an additional ounce of agave nectar liqueur. These potent potables are tempered by two ounces of freshly squeezed lime juice, two ounces of agave nectar, one-ounce seedless cucumber, coarse salt, thinly sliced cucumber, lime wedges and ice.
Sunset Mezcal-ita
To evoke the colors of a sunset across the Pacific, the bartenders at the Rancho San Lucas Los Cabos add a touch of grenadine and several cherry tomatoes to two ounces of Mezcal Amores Espadin. A touch of lime juice, a splash of bitters and a hint of Tajin seasoning round out the flavor combination, which is then enhanced with a garnish of fresh basil and cherry tomato.
RSL Margarita
Ordering this drink at Rancho San Lucas Los Cabos should qualify you for a serving of fruits and veggies. Two ounces of Tequila Don Julio 1942, and one ounce each of lime juice, Controy and Grand Marnier, are paired with four ounces of carrot juice, a lemon slice, an orange slice, Tajin sauce, rosemary, a habanero chili and a carrot stick.
Seadust Margarita
The mix served at the Seadust Cancun Family Resort is as refreshing as the ocean breezes that grace the shores of the Mexican Caribbean. Bartenders combine two ounces of Tequila Reposado with a dash of Blue Curaćao liqueur, an ounce and a half of Triple Sec, an ounce each of lime and pineapple juice, then blend in 10 small cubes of grilled pineapple, and four limes, served in a tall tumbler with a salt rim and pineapple and lime garnish.
