In honor of Cinco de Mayo, we would like to share a few of our favorite margarita recipes, handcrafted by the SGA|NW team. Just like design, crafting cocktails requires creativity in pairing the right combination of ingredients to achieve the desired end result. We hope you enjoy as much as we enjoyed making (and drinking) them!
- 1-1/2 oz Espolòn Tequila Blanco
- 1 oz Cointreau
- 1 oz Cream of Coconut
- 1 oz Heavy Cream
- 2 oz Margarita Mix
- Fresh lime for garnish
Combine all items in shaker with crushed ice. Shake vigorously. Pour into margarita glass and garnish with lime slice or wedge.
Hannah’s Blood Orange Margarita
- 2 servings
- ½ cup Mongibello 100% Blood Orange Juice
- ½ cup Tequila (Camarena is the house brand of choice)
- ¼ cup Triple Sec
- Light Agave Nectar to taste
- Lime wedge
- Cayenne Pepper
- Slice your lime into wedges. Make a cut in the middle of your wedge and swoop that bad boy around the rim of your glass. Once sufficiently juiced up, tap the rim of your glass in a mixture of salt cayenne pepper. When adequately salted, add your lime wedge back to the rim.
- Take a cocktail shaker and fill it up with ice (about ¾ full). Add all your drink ingredients and shake it up! Or if you’re like me and realized your shaker is too small for this much liquid, just give it a quick stir. Who wants to be like James Bond anyways?
- You can add some extra ice to your glass, or not. I tend to nurse my drinks so I don’t add ice because it gets watered down. After you’ve made that important decision, pour your drinks and enjoy!
Gable’s Uber Margarita
- Crushed Ice
- 2 ounces Tequila
- 2 ounces Fresh Squeezed Lime Juice
- 2 ounces Triple Sec
Combine all the ingredients in a cocktail shaker and shake it up. Pour into a glass with a kosher salted rim, garnish with a lime and keep the Uber app ready for anyone who has two or more of these.
Sarah’s Jalapeno Pineapple Margarita
- 2 tbsp Margarita Salt
- 1 tbsp Chili Powder
- 3/4 oz Triple sec
- 5-6 chunks of Fresh Pineapple
- 1 Jalapeño round, thinly sliced (depending on your desired level of heat, you can add more jalapeno to taste)
- 1 1/2 oz Tequila
- 1/2 oz Fresh Lime Juice
- Garnish: Pineapple Chunk and Jalapeño Round
- Combine the salt and chili powder in a shallow dish. In a separate shallow dish, add warm water and dip the rim of the glass into the water. Gently rotate the rim into the salt and chili powder mix to coat the edge of the glass evenly.
- Add the triple sec, pineapple chunks and jalapeño round into a mixing tin and muddle thoroughly.
- Add the tequila and lime juice. Fill mixing tin with ice and shake.
- Double-strain over fresh ice into the rimmed glass.
- Garnish with pineapple chunk and jalapeño round.
Laura’s Cucumber Margarita
Chunk of Cucumber, diced
- 4-5 Basil Leaves, Small
- 2 Limes, Juiced
- 2 oz Tequila of Choice
- 1 oz Agave Nectar
- Rim Salt
Muddle, Shake, Pour, Garnish!
Kelly’s Pineapple Habanero Margarita
- 1 cup Tequila (Lunazul Resposado used here)
- ½ cup Orange Liqueur (Grand Marnier used here)
- 1 cup Fresh Squeezed Lime Juice
- 2 ½ cups Pineapple Juice
- 3 Habanero Chiles
- Place a small skillet over medium heat. Cut habaneros in half & remove seed. Place peppers in skillet to blister on both sides & turn off heat.
- Pour tequila, orange liqueur, lime juice and pineapple juice in pitcher. Stir well.
- Add blistered habaneros. Let them sit in margarita mixture anywhere from 12-45 minutes (the longer you soak, the spicier the drink). Remove habaneros when the level of spice is to your liking.
- When ready to serve, fill glass with ice, stir margarita mixture and pour over ice.
- Swipe Lime wedge around rim of glass and dip into a shallow dish or plate of Coarse Sea Salt sprinkled with paprika
- (could also mix some agave with a tablespoon of water to dip glass before dipping in salt if prefer a sweeter rim)
- Add pineapple slice, lime slice & half a habanero to rim of glass