Of all the cocktails you can shake, margaritas are definitely among the most glamorous. A combination of sweet and sour, they instantly call to mind memories of hot evenings by the pool. Of course, there are many degrees of delish and we wanted to find the best of the best. If you’re a traditionalist, you’ll love the first two recipes for their perfect simplicity. But, if you’re more interested in making something modern, the last three will have you planning a party.
This margarita recipe from The Food Network had 46 5-star reviews when we last checked. Aside from the usual ingredients, it includes a dash of Simple Syrup to sweeten it up. Good ways to change it: Use Cointreau or Grand Marnier for the orange liqueur; add jalapenos. Also you could try adding a homemade Italian basil simple syrup, which is easy to make.
Ice, ice, baby
This frozen margarita recipe from Saveur magazine makes us long for dinner outdoors on the patio! The editors recommend using Herradura Silver Tequila and frozen limeade. A good way to change it: Sub out the Tequila for less expensive Triple Sec.
The editors of Epicurious.com say Eben Freeman, a bartender at Tailor Restaurant in New York City, developed this version of the margarita. It incorporates Reposado tequila, which is aged in oak and adds a smoky flavor. So far it’s gotten 3.4 out of 4 “forks” based on 18 reviews. Good ways to change it: Add a tablespoon of Grand Marnier “to make it a Cadillac,” as one reviewer says, or substitute the sugar with agave syrup
Bring out the beer
This beer margarita recipe from Food.com has garnered 42 5-star reviews so far. It includes limeade, Tequila and yes, beer. Good ways to change it: Substitute the limeade with 7-Up, suggests one reviewer; or switch out half of that 7-Up with water to make it less sweet.
It’s all about the grapefruit
Ina Garten posted this recipe on Food Network, and since then it’s received a 5-star status from 27 reviewers. The special ingredient is ruby red grapefruit juice. Good ways to change it: Add half of a fresh-squeezed grapefruit, and consider adding sea salt.