Whether they’re on the rocks or frozen, margaritas make the perfect accompaniment for steamy summer days. And while there’s nothing wrong with a classic recipe—traditionally agreed upon to include tequila, triple sec or Cointreau, fresh lime juice, and a salt rim—many variations of this crowd-pleasing libation have popped up over the years.
Some of the best today being created by mixologists around the world utilize fresh seasonal ingredients over the sugary purees of early 2000s margarita past. Check out some of our favorite summer marg recipes—with a healthy dose of fruit like watermelon, berries, and tropical pineapple—to slurp down for the rest of summer 2019 right here (and yes, according to science, cucumber is indeed a fruit!):
1. Casa Noble Margarita Punch
- 1.5 ounces Casa Noble Crystal Tequila
- 0.5 ounce lime juice
- 1 ounce pineapple juice
- 0.75 ounces simple syrup
- Soda water
- Dash bitters
- Pineapple wedge
1. Place Casa Noble, lime juice, pineapple juice, and simple syrup into shaker with ice.
2. Shake until chilled. Strain into glass; top with soda and bitters. Garnish with a pineapple wedge.
Copper Pineapple Tumber with Straw, $34.95 from Amazon
A festive way to sip all your summer drinks.
Related Reading: Pineapple Cocktails That Go Way Past Piñada Coladas
2. Blueberry Margarita by HelloFresh’s Head Chef Claudia Sidoti
- 1 cup fresh blueberries, extra for garnish
- 1 ounce lime Juice
- 2 ounces Tequila
- 1 ounce Grand Marnier
- Lime Wedge, for rim
- Salt, for rim
1. Muddle blueberries and lime juice in a cocktail shaker.
2. Add tequila, Grand Marnier, and ice, then shake well to combine.
3. Before pouring, coat rim of glass with a lime wedge, then dip in salt and rotate until fully coated.
4. Strain cocktail into glass with ice and garnish with extra blueberries.
Related Reading: When Should You Shake vs Stir a Cocktail?
3. Ginger Watermelon Margarita from The Springs in Brooklyn, NY
- 2 parts Milagro blanco tequila
- 4 parts watermelon juice
- .075 ounce lemon juice
0.5 ounce ginger syrup (2 parts sugar to 1 part fresh ginger juice, stirred together at room temperature until sugar dissolves)
Related Reading: How to Made a Vodka Watermelon
4. Chowhound’s Cucumber Margarita
- 1 medium English cucumber (about 1 pound), peeled and coarsely chopped
- 8 ounces silver (blanco), 100 percent agave tequila
- 4 ounces light agave nectar
- 4 ounces freshly squeezed lime juice (from about 8 medium limes)
- 4 ounces Yellow Chartreuse
- 4 lime wedges, for garnish
1. Juice cucumber (blend until liquid, stopping and pressing down on solids as needed, then strain through fine mesh strainer set over 2-cup measuring cup). Reserve 8 ounces for drinks and refrigerate the rest.
2. Combine 8 ounces cucumber juice, tequila, agave nectar, lime juice, and Chartreuse in a 1-quart container and stir to combine. This is your margarita mix.
3. Place 7 ounces of margarita mix in a cocktail shaker; fill halfway with ice and shake til outside of tin is frosty, about 30 seconds. Pour into chilled glasses and garnish with lime wedge (makes 4 drinks).
Related Reading: 17 Cool Cucumber Recipes for Hot Summer Days
5. Chowhound’s Frozen Ginger Peach Margarita
- 1 1/4 pounds frozen sliced peaches
- 10 ounces reposado tequila, such as El Espolòn or Cazadores
- 4 ounces Domaine de Canton ginger liqueur
- 3 ounces freshly squeezed lime juice (from about 6 medium limes)
- 2 ounces peach liqueur
- 2 ounces Simple Syrup
- 3 cups ice
1. Place all ingredients except ice in a blender and blend on high until smooth.
2. Add ice, pushing it into the bottom of the pitcher, and blend on high until smooth. Serve immediately.
6. La Fresa Margarita from El Naranjo Restaurant in Austin, TX
- 1.5 ounces Cimarron Silver Tequila
- 2 whole muddled strawberries
- 0.5 ounce agave nectar
- 1 ounce lime juice
1. Muddle strawberries at the bottom of a glass.
2. Combine all other ingredients, stir, and strain over ice.
7. Meximelon Margarita by Marcel Vigneron of Wolf Dining Los Angeles
- 4 ounces fresh watermelon
- 3/4 ounce fresh lime
- 1/2 ounce agave
- 1 1/2 ounce tequila or mezcal (or 50/50)
- Salted Rimmed Collins glass
- Mint Sprig and Watermelon Triangle Garnish
1. Shake all ingredients and strain.
8. Boracho Amigo at The Skylark in New York City
- grilled pineapple
- 1.5 ounces Mezcal Repo
- 1 ounce Tanteo
- .5 ounce lime juice
- .5 ounce pineapple juice
- .5 ounce agave
- Skewered pineapple and jalapeño
1. Muddle two grilled pineapple chunks in a tin, combine and shake all ingredients.
2. Strain into a Tampico salted rocks glass with ice and garnish with skewered pineapple and jalapeno.
Related Reading: Why You Should Be Grilling Summer Fruit
9. Cenote Tequila Passionate Rita
- 1 ½ ounces Cenote Blanco Tequila
- ½ ounce Cointreau
- Drops of habanero or chili sauce (to taste)
- ½ fresh maracuja pulp scooped
- ½ fresh lime squeezed
- ½ ounce passion fruit syrup
1. Shake and strain into a rocks glass. Garnish with a sea salt and chili crust
10. Dragon Fruit Margarita by The Social Sipper
- Lime juice and pink Himalayan salt, for rim
- 1/2 ounce red dragon fruit
- 1 ounce lime juice
- 1 ounce orange liqueur
- 2 ounces tequila
1. Use lime juice to salt the rim of your glass.
2. Muddle dragon fruit and lime juice in a cocktail shaker. Then, add tequila, triple sec and ice to the shaker. Shake for 30 seconds and strain into a glass over ice.
Related Reading: What to Do with Dragon Fruit
11. The Citric Margarita from Haven Riviera Cancun Resort & Spa
- 2 ounces lemon shrub (see below for recipe)
- 1 1/2 ounces Tequila Reposado or Sotol
- 1 Branch of Cilantro (Coriander)
- Red Pepper Slice
- 3 Large Ice Cubes (Crushed)
- Lemon juice and salt for rimming glass
1. Shake lemon shrub and tequila in a shaker.
2. Dip rim of glass in lemon juice then into salt. Add ice, pour in drink, and garnish with cilantro and red pepper.
- 3 ounces fresh ginger slices
- 1/2 quart water
- 1 cup sugar
- pinch of salt
- 2 ounces lemon juice
- 1 ounce apple cider vinegar
1. Make ginger syrup: bring ginger, sugar, water, and salt to boil in saucepan, then lower heat to simmer and cook 45 minutes. Let cool. Keep up to one week in refrigerator.
2. Make the shrub: mix the cooled ginger syrup with lemon juice and apple cider vinegar.