The fantastic thing about the Margarita, like many traditional cocktails, is that its template lends itself properly to experimentation. That is the premise of my e-book Margarita Time, a set of Margarita recipes from bartenders all over the world. However as I approached every drink maker about their authentic recipe, I used to be additionally curious to know the way they prefer to make a traditional Marg. Seems no two recipes have been the identical. Tequila manufacturers differed, as did specs, sweeteners (like easy syrup versus agave syrup), and even the model of Margarita—the normal or a Tommy’s. Listed below are a few of the methods these professionals prefer to make their Margaritas.

José Medina Camacho, beverage director and working associate of Adiõs, Birmingham, Alabama

Camacho doesn’t drink cocktails usually, however when he does, he opts for “particular substances,” like añejo tequila, which provides “a traditional, easy cocktail slightly bit extra depth and physique.” For his Tommy’s Margarita, he prefers 2 oz. of Tequila Ocho Añejo “if cash wasn’t an element,” 3/4 oz. of recent lime juice, 3/4 oz. of two:1 agave syrup, and a pair of dashes of 10 p.c saline resolution.

Lynnette Marrero, Pace Rack co-founder and co-author of A Fast Drink: Successful Cocktails for Each Temper, New York Metropolis

For her Margarita, Marrero tailors the specs in line with the kind of tequila she needs to make use of. For two oz. of blanco tequila, she provides 3/4 oz. of Cointreau, 1/4 oz. of 1:1 agave syrup, 1 oz. recent lime juice, and a tiny pinch of salt. If it’s a reposado Marg, “I drop the agave all the way down to virtually 1/8 or a scant 1/4 and overfill my 3/4 Cointreau barely,” she provides.

Chef José Andres, restaurateur and founding father of World Central Kitchen, Washington, DC

The award-winning chef and philanthropist provides a vibrant, fruity kick by sweetening with 1/2 oz. of pomegranate syrup, which he provides 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 focus (like Pom) in a sealed container and shake or stir to mix.

Max Reis, beverage director of Mirate, Los Angeles

Imbibe 75 Individual to Watch, Reis shakes up a Tommy’s Margarita with 2 oz. of Cascahuín 48 Plata tequila, 1 oz. of recent lime juice, and three/4 oz. of nogave syrup. “I make ‘nogave’ as a substitute as a result of it’s much less processed and extra sustainable and approximates the identical taste [as agave],” he explains. To make it, he provides 1 1/2 cups of scorching water to a blender, turns it on to low, and slowly provides 2 cups of demerara sugar. When the sugar has fully dissolved, he provides 1 cup of honey and blends the combination till clean.

David Tyda, proprietor of Barcoa Agaveria, Phoenix

One cause Tyda loves making a Tommy’s Margarita is as a result of it’s simple to recollect the 3-2-1 specs of three components tequila, 2 components lime, and 1 half agave nectar. However he additionally appreciates how the cocktail spotlights the tequila. At the moment, his favourite bottle is Cambio Blanco. “It’s 92 proof, so the flavors are strong. However as a result of the tequila is rested for 2 weeks in white Bordeaux and white burgundy barrels, it’s rounded, floral, and textural,” he says. “It makes a extremely elegant Margarita!” For slightly salty spice, Tyda rims the glass with Tajín.

Emily Mistell, co-owner and bartender of Hey Love, Portland, Oregon

Mistell calls the Margarita her “all-time favourite cocktail.” She all the time has the traditional, or a variation, on the menu of any bar the place she works. Its thirst-quenching high quality is aided by blanco tequila, which she says additionally enhances the recent citrus and orange liqueur. Her specs are 2 oz. of blanco tequila; 3/4 oz. of orange liqueur; 3/4 oz. of recent lime juice; 1/4 oz. of two:1 agave syrup; and a pinch of sea salt. She saves aged tequila for a Margarita the place the flavors will higher complement the oaky notes.

Justin Lavenue, proprietor and operator of The Roosevelt Room, Austin

For his Tommy’s, Lavenue provides 2 oz. of blanco tequila; 1 oz. of recent lime juice; and a scant 1/2 oz. of agave nectar to a shaker with 3 ice cubes. He shakes for five seconds, then strains the cocktail over a big ice dice in a frozen double rocks glass with a half rim of coarse sea salt. To complete, he expresses lime oils over the glass and garnishes it with a lime wheel.

Christiaan Röllich, creator of Bar Chef: Handcrafted Cocktails

Röllich doesn’t normally drink cocktails, however when making a Margarita for his spouse, he makes use of what they’ve available at residence. “On the whole, meaning we don’t have fancy orange liqueur,” he says. “We now have honey, maple, or sugar. We do have fruits, citrus, herbs, and different kinds of cooking stuff.” However his go-to recipe is extra of a Texas Margarita, utilizing orange juice with sugar versus orange liqueur. “I like to make use of reposado due to the flavour profile we’re lacking from the orange liqueur,” he provides.

Giovanni Martinez, bar director of Los Conejos, Albuquerque

To elongate the Marg into an much more refreshing cocktail, particularly throughout heat climate, Martinez tops his Margarita with Mexican lager. His Lagerita is made by including 2 oz. of blanco tequila, 3/4 oz. of Cointreau, 1 oz. of recent lime juice, and ice to a big beer glass with a salt rim, topped off with a pour of Carta Blanca.

Ignacio “Nacho” Jimenez, proprietor of Superbueno, New York Metropolis

Jimenez combines features of the traditional and the Tommy’s through the use of 2 oz. of Lalo tequila for its citrus and pepper notes, 1 oz. of recent lime juice, 3/4 oz. of Alma Finca, and a barspoon of agave syrup, which he says helps spherical out the brightness from the Mexican orange liqueur. “I take pleasure in consuming this model of a margarita because it’s citrus packed and actually lets the tequila shine,” he says.

Cari Hah, bar marketing consultant and associate of Bar Maritime, San Francisco

Nonnegotiables for Hah when making Margs are utilizing Maldon salt on the glass rim and a hand juicer for fresh-squeezed lime juice. “I like a salt rim on my margarita so Maldon salt is a should,” she says. “The flaky and crunchy texture of the salt is a important a part of my drink enjoyment!” In the meantime, the hand juicer expresses the peel into the juice when the fruit is squeezed, giving the Margarita a pop of citrus brightness.

Gabe Sanchez, cocktail skilled of Midnight Rambler at The Joule, Dallas 

“After I make a Margarita for myself, it must have wonderful reposado tequila, be simple to make, and lean slightly on the candy facet,” states Sanchez. He achieves this by combining 1 1/2 oz. of reposado tequila, 3/4 oz. of recent strained lime juice, 3/4 oz. of Cointreau, and 1/4 oz. of gomme syrup. Sanchez nixes the salt, however he means that the cocktail could be a lot improved by having fun with it “along with your toes within the sand, trying on the waves.”