To pay tribute to National Margarita Day, I have put together a list of my top five Margarita recipes – and not all of them are actually drinks.

As many well-known foods or drinks, different stories about the origin of the classic Margarita exist. Two of the most common claim it was either created in 1941 in Baja California by Carlos Orozco at the Hussong Cantina in Ensenade or in 1948 by bartender Santos Cruz who worked at the Balinese Room in Galveston, Texas. According to the first story, the drink was named after the daughter of a German ambassador, whilst according to the second, it got its name from Peggy Lee (Peggy being short for Margaret).

However, the origins of the drink might be much simpler (as is often the case). It might after all be the result of the American Prohibition; which caused many Americans to cross the border to Mexico for alcohol. A popular drink at the time was the Daisy (the English name for Margarita) and this drink was remade using tequila instead of brandy and renamed Margarita.

The International Bartenders Association (IBA) features the original Margarita recipe in their ‘contemporary classics section’ as an all day cocktail.

3.5 cl tequila
2 cl cointreau
1.5 cl freshly squeezed lime juice

Pour all ingredients into a shaker with ice. Shake well and strain into a cocktail glass rimed with salt.

Starting from the classic recipe, today there are almost unlimited variations. Read on to discover my top five Margarita recipes.

To start with, most of the recipes require simple syrup. This is an ingredient you can easily prepare at home. Just pour equal part of water and sugar in a saucepan. Bring to boil and continue until the liquid takes a syrupy consistence.


Blueberry Margarita

I think Strawberry Margarita must be one of the most favoured variations of the drink. You can, however, substitute strawberries with nearly every fruit to create a fruity version.

Blueberry Margarita

I particularly like this blueberry version.

90 g blueberries
1.5 cl fresh lime juice
6 cl reposado tequila
2 cl simple syrup

Put the blueberries and lime juice in a mixer and puree until smooth. Pour into a shaker and add tequila, simple syrup and a handful of ice. Shake well for about 15 seconds. Strain into a glass filled with ice.

Blueberry Margarita


Coconut Margarita

Coconut Margarita

I can’t resist a recipe that includes coconut. This particular one is adapted from the How Sweet Eats blog. It quickly became one of my favourites, in particular during summer.

2.5 cl silver tequila
3 cl cointreau
3 cl freshly squeezed orange juice
1.5 cl freshly squeezed lime juice
1 cl coconut water
1.5 cl coconut milk
1.5 cl simple syrup

Put tequila, cointreau, orange juice, lime juice, coconut water, coconut milk and simple syrup in a shaker. Shake well for about 30 seconds. Pour into a glass filled with ice and garnish with slices of orange and lime.


Pineapple Margarita

Pineapple Margarita

2.5 cl tequila
1.5 cl cointreau
2 cl pineapple juice
freshly squeezed juice of 2 limes
3 – 4 cubes of pineapple
1 – 2 slices of lime

Fill a cocktail glass with ice cubes than add the pineapple cubes and slices of lime.

In a shaker, mix tequila, cointreau, lime juice and pineapple juice and pour into the glass.


Cranberry Margarita

Cranberry Margarita

4 cl tequila
2 cl cointreau
3 cl lime juice
2 cl cranberry syrup

Fill a shaker with ice then pour tequila, cointreau, lime juice and cranberry syrup. Mix well for about 30 seconds then pour into a cocktail glass over ice.


Margarita Panna Cotta

The reason I love Panna Cotta (apart from the fact it is absolutely delicious) is that it is one of the easiest and quickest desserts to make and its variations are nearly endless.

Margarita Panna Cotta

For this Margarita Panna Cotta, I have used a classic Italian recipe and added the classic Margarita ingredients.

Serves 10:

1/2 litre milk
1/2 litre cooking cream (better even the original Italian panna)
160 g sugar
16 g gelatine
1 small glass of tequila
1/2 small glass of cointreau
juice of one fresh lime

Let the gelatine soak in cold water for about five minutes.

In the meantime, bring the milk to boil then add the slightly squeezed gelatine and stir until totally dissolved. Add the sugar and continue to stir until dissolved.

Remove from the heat then add the cooking cream. Stir carefully, then add the tequila, cointreau and lime juice. Stir again and pour into glasses.

Put in the fridge for at least four hours or overnight.


What are your favourite Margarita recipes?