6 Kickass Recipes to Celebrate National Margarita Day


It’s National Margarita Day, and that means people everywhere will be breaking out their tall-stemmed, wide-bowled margarita glasses, pouring countless ounces of cheap sugary mix over ice, and pretending that the neon green liquid in their glass is a margarita and not just Ecto-Cooler’s weird older brother that the family never talks about.

Those cheap margaritas aren’t good enough for us here at The Manual, though, and they shouldn’t be good enough for you either (college is over, after all). This National Margarita Day, celebrate in style with these innovative and delicious takes on one of the most canonical cocktails out there.

Winter in Jalisco Margarita
(Created by Laura Newman, Cienfuegos/Mother of Pearl, NYC)

  • 1.5 oz Patrón Silver
  • .75 oz Patrón XO Cafe
  • .5 oz Patrón Citrónge Orange
  • .75 oz Fresh Lemon Juice
  • 1 barspoon (.125 oz) Toasted Sesame Oil

Method: Combine all ingredients in a cocktail shaker and shake with ice to chill. Strain over fresh ice into a double old fashioned glass. Garnish with a slice of fresh kumquat.

Smoked Mangonada Margarita
(Created by Stephen Halpin Parliament, Dallas)

  • 2 oz Patrón Reposado
  • .75 oz Smoked Patrón Citrónge Mango*
  • .75 oz Mango Puree*
  • .75 oz Fresh Lime Juice

Method: Combine all ingredients in a cocktail shaker and shake with ice to chill. Strain over fresh ice into into an ice-filled double old fashioned glass that has been rimmed with Tajin (a chili lime salt). Garnish with a slice of fresh mango.

*Smoked Patrón Citrónge Mango:

Method: Pour 6 oz of Patrón Citrónge Mango into a large empty bottle. Using a smoking gun, fill the bottle with smoke and swirl to combine for 20 seconds. It is now ready to be used as needed.

*Mango Puree:

Method: Peel and pit one ripe mango and cut into pieces. In a food processor, purée mango with 1.5 tablespoons sugar and 1 teaspoon fresh lemon juice until smooth.

Santera Margarita
Method: Combine all ingredients in a shaker. Add ice and shake vigorously. Serve in a cocktail glass. 
Chipotle Cocoa Margarita
  • 2 oz. Avión Añejo
  • 1/4 oz. Light Agave
  • 3 Slices of Orange
  • 1 Slice of Lemon
  • Unsweetened Cocoa Powder
  • Chipotle Powder
Method: Combine ingredients in a shaker with ice, and shake vigorously. Strain into a glass that has been rimmed with a mixture of cocoa powder and chipotle powder.

Spicy Sage Margarita

  • 2 oz. Avión Silver
  • ¾ oz. Jalapeño-Infused Elderflower Liqueur
  • ½ oz. Orange Juice
  • ¼ oz. Lemon Juice
  • ½ oz. Lime Juice
  • ¾ oz. Simple Syrup
  • 3 Sage Leaves
  • 1 Sage Leaf and Salt for garnish

Method: Muddle sage in a shaker. Add all ingredients. Shake. Double strain. Pour over ice in salt-rimmed glass. Garnish with sage leaf.

La Puebla Margarita
(Created by mixologist Jason Bran)

  • 1 1/2 oz Tequila Don Julio Reposado
  • 1 oz Fresh Grapefruit Juice
  • 1/4 oz Fresh Lime Juice
  • 3/4 oz Raspberry Agave Syrup*
  • Vanilla infused Maldon Sea Salt**
  • Top with Soda Water
  • Grapefruit Peel for Garnish

Method: Combine Tequila Don Julio Reposado, fresh grapefruit juice, fresh lime juice and raspberry agave syrup into a cocktail shaker with ice. Shake well. Strain contents into a rocks glass over ice. Top with soda water. Garnish with a pinch of vanilla infused Maldon sea salt and a grapefruit peel.

*Raspberry Agave Syrup

Method: Combine 16 oz filtered water, 16 oz agave and 16 oz fresh organic raspberries in a pot and heat on low until desired flavor is reached (about 30 minutes). Strain through a fine strainer and allow to cool. 

**Vanilla infused Maldon Sea Salt

Method: Mix 2 vanilla beans with 8.5 oz Maldon Sea Salt in an airtight container and let sit in a cool dry place for a minimum of three days.