With a 1,500-square-foot patio, Tequila Park in N.Y.C.’s Hudson Hotel is an ideal spot to sip margaritas when the sun’s out! Or stay at home and stir up the restaurant’s spicy drink, made with just five ingredients.
1 yaoz. jalapeño-infused tequila (recommended: Tanteo)
5 muddled raspberries
yaoz. Grand Marnier
yaoz. lime juice
yaoz. agave syrup
In a cocktail shaker filled with ice, shake all ingredients. Strain and pour. Garnish with raspberries. Makes 1.
FROZEN PAPAYA MARGARITA
Diners come to Philadelphia restaurant El Rey for affordable Mexican street food and usually stay for one too many of the frozen margaritas, like this papaya version.
6 oz. blanco tequila
6 oz. papaya puree (you can substitute juice, but may need a bit more to taste)
2 oz. simple syrup
2 oz. freshly squeezed lime juice
2 oz. orange juice
3-4 cups ice
In a blender, combine all ingredients until smooth. Rim four glasses with salt or sugar. Pour margaritas and serve. Makes 4.
Sweet pineapple is the perfect complement to the spicy kick from chipotle and habañero peppers in this popular guac from Mexican mini-chain Mercadito.
4 avocados, sliced in half
2 cups pico de gallo
2 tbsp. finely chopped mint
2 tsp. chopped habañero peppers
1 tbsp. pureed chipotle peppers
Lemon juice, to taste
Salt to taste
2 cups pineapple, cut in small cubes
In a bowl, mix all ingredients except pineapple with a fork or whisk until guacamole is smooth. Mix in pineapple with a spatula, making sure not to mash the cubes. Serves 4.
MEXICAN FIRING SQUAD MARGARITA
Pomegranate molasses make this riff on a margarita, from the downstairs bar in the Andaz 5th Avenue Hotel, sweet but not cloying.
2 oz. blanco tequila
¾aoz. pomegranate molasses
Juice from one half of a fresh lime
2 dashes angostura bitters
Splash soda water
Layer ingredients into a rocks glass with ice. Stir well and garnish with a lime wedge. Makes 1.
The bartenders at L.A.’s Loteria Grill make one mean margarita. See for yourself by mixing up the restaurant’s ginger marg recipe.
2 oz. tequila
1 oz. agave nectar
2 oz. pressed ginger juice
1 oz. freshly squeezed lime juice
¾aoz. pineapple juice
In a cocktail shaker without ice, combine tequila, agave, ginger and lime. Shake. Add the pineapple juice, plus ice, and shake again. Strain into a rocks glass. Garnish with a lime wedge and candied ginger. Makes 1.
A riff on traditional guacamole, this dip from La Casita Mexicana in Bell, Calif. is creamier and less chunky than most recipes you’ll find. Scoop it with veggies or tortilla chips.
1 8-oz. package cream cheese
Several drops lime juice
2 tbsp. Mexican cream (or sour cream)
Salt and pepper, to taste
In a mixing bowl, mix avocado and cream cheese thoroughly. Add drops of lime juice, cream, salt and pepper, mixing until creamy. Serves 4.
RANCHO DELUXE MARGARITA
Smoky and sweet, this bright margarita is just right for summer sipping at rooftop lounge Drumbar in Chicago.
1 oz. tequila
1 oz. mezcal
1 oz. wine-based aperitif (recommended: Dubonnet Rouge)
¾aoz. freshly squeezed lime juice
uaoz. simple syrup
Mix all ingredients in a cocktail shaker filled with ice and shake vigorously. Strain into a rocks glass filled with ice. Garnish with a lime wheel, if desired. Makes 1.