Celebrate National Margarita Day with Your Favorite Bar Friends

It’s that time of year again — National Margarita Day and its the perfect excuse to celebrate one of the world’s most beloved cocktails. From classic lime to creative twists, the margarita has become a canvas for bartenders to showcase flavor, skill, and personality behind the bar.

At BARTENDER® Magazine, we love highlighting industry favorites from top bartenders across the country. Whether you’re a fan of a classic tequila, a smoky mezcal twist, or a fruit-forward variation, these margaritas prove there’s no wrong way to celebrate — as long as the quality and creativity are top-notch.

This National Margarita Day, we’re shining a spotlight on our bar friends’ signature margaritas, showcasing creativity from across the industry. From bright, citrusy variations to bold and spicy riffs, these cocktails are guaranteed to inspire your menu and delight your guests.

---

Corn Margarita

Available at Casa Salles, Tequila, MX
A twist on one of the world’s top cocktails, the Margarita.

2 oz El Tequileño Platinum
1 oz Freshly squeezed lime juice
.5 oz agave syrup
1oz Nixta Corn Liqueur
Glass: Coupe

Garnish: Flame charred baby corn
Method: Add all ingredients to a cocktail shaker over cubed ice. Shake until ice cold. Fine strain into a cocktail coupe. Garnish with a flame charred baby corn.

---

Hibiscus Margarita
Available at: Sloane’s 

Photo credit: Shawn McCarney

2oz Chrome Horse
0.75oz Hibiscus syrup
0.75oz Lime
0.5oz Ginger syrup
0.25oz Aperol

Glassware: Rocks
Garnish: Wash line ½ inch from rim, grated hazelnut
Ice: Cubed
Method: Build in tin, shake, and double strain.

---

Tuesday Margarita
Available at Hello Hello 
Created by Luis Hernandez, Director of Food & Beverage

2 oz Almave Blanco 
.75 oz Lime Juice
.75 oz Guava Syrup 

Ice: Kold Draft
Glassware: Rocks 
Garnish: Citrus Salt Rim
Shaken, double strain

---

Breakfast Margarita
Available at: SUPERBUENO 

Created by: Ignacio ‘Nacho’ Jimenez, Owner of SUPERBUENO
Photo credit: Gonzalo Loayza

1.75 oz Blanco tequila
0.5 oz Agave syrup
1 oz Lime Juice
0.5 oz Grand Marnier
0.25 oz Mole orange marmalade (*recipe below)

Glassware: Rocks
Garnish: Ancho salt rim, orange zest
Method: Add all of the ingredients to a shaker with ice and shake to chill. Fine strain into a glass over fresh ice 

*Mole Jam Infusion

13 oz Bonne maman orange jam
2 Ancho chiles, toasted without seeds or veins
1 Pasilla chiles, toasted without seeds or veins
1 Pieces dried raisin prune, chopped
2 Pieces dried figs, chopped
2 g Toasted black pepper
2 Pieces of cloves
2 Pieces of star anise
5 g Roasted cocoa nib
20 g Fried plantain, sliced
2 g Mexican cinnamon

Method: Combine all ingredients in a pot. Cook over medium heat for 40 minutes. Carefully remove the white foam from the top. After 40 minutes, stir and watch closely for the next 5 to 10 minutes until thickened. Don’t let it burn or wander away during this time. Use a plastic spoon to check for doneness. Once this is done, run it through a food mill to remove all the solids. Let cool and use.

For simplified version: remove the raisin prunes, figs, and plantain if you want less ingredients.

---

Jolene
Available at: Desert 5 Spot DC 

Photo credit: Richard Stow

2 oz Codigo Blanco
0.5 oz Lime juice
0.75 oz Agave
1 oz Watermelon strawberry syrup

Glassware: Cactus glass
Garnish: Triangle sliced watermelon

---

Margarita al Pastor
Available at: Licorería Limantour (CDMX, Mexico)

50 ml Tequila Mijenta blanco
20 ml Orange liqueur
50 Taco mix (pineapple, cilantro, agave, serrano chile and basil)
25 ml Lime juice
Cilantro salt rim

Glassware: Old fashioned glass
Method: Shake

---

Tommy’s Margarita
Available at: Despacho Margarita (CDMX, Mexico)

Don Julio Ceniza
Fresh lime juice 
Agave honey 
Lime slice (garnish) 

Glassware: Old fashioned glass 
Garnish: Lime slice 
Method: Shaken with ice and served over ice in an old fashioned glass 

---

Yuzu Mugirita

Available at Sip & Guzzle (New York, NY)

Equal Parts: The SG Shochu MUGI and Yuzu Marg Mix added to a mixing glass.  

Add ice, shake and strain over a large ice cube in a rocks glass rimmed with Plum Salt.

Yuzu Marg Mix:

720ml Yuzu JuiceLight 
485ml Agave Nectar 
20 pc Shiso Leaves

Add ingredients to a container and briefly blend (we use a hand blender, but you can use a traditional blender as well. Just don’t over blend the shiso leaves).  Fine strain and bottle.

---

Do you have a favorite margarita at a bar? Let us know in our Instagram Comments!