Celebrate Cinco de Mayo and dream of your next Mexican vacation with these Margaritas.
For a Spin on the Classic
The Cabo Green Margarita is from Esperanza, an Auberge Resorts Collection resort in Los Cabos.
- 2 oz. silver tequila (100 percent blue agave)
- 1 oz. pineapple juice
- 4 cucumber slices
- 7 fresh cilantro leaves
- ½ oz. fresh-squeezed lime juice
- ½ oz. agave or simple syrup
- 1½ cucumber slices, for garnish
Muddle cucumber slices, cilantro leaves, and tequila in a cocktail shaker and strain into a separate glass. Rinse shaker. Add the infused tequila, pineapple and lime juices, and agave to the shaker, fill with ice, and shake ten seconds. Serve in a salt-rimmed margarita or whisky glass and garnish with cucumbers.
For the Brunch Crowd
This avocado-centric take on the classic margarita from Los Cabos’ One&Only Palmilla also features a splash of antioxidant-rich spinach juice (see note below).
- 2 oz. Tequila Casa Dragones
- 1 oz. Cointreau
- ½ agave syrup
- ¾ lemon juice
- avocado
- 2 ½ oz. spinach juice
- A pinch of salt and pepper
Puree five spinach leaves in seven tablespoons of water in a blender. Add all ingredients to a shaker, fill with ice, and shake for 20 seconds. Strain into a rocks glass filled with ice.
For the Very Dedicated
Ojai Valley Inn‘s signature margarita is made with pixie tangerines, an only-in-Ojai hybrid that blooms every spring. (Order pixie tangerine juice here. In a pinch, substitute with your own tangerine juice.)
- 1½ oz. Codigo Blanco Tequila
- 1 oz. Cointreau
- 2 oz. fresh-squeezed Pixie tangerine juice
- ½ oz. fresh-squeezed lemon juice
- ½ oz. fresh-squeezed lime juice
- Lime and tangerine wedges for garnish
Add all ingredients to a shaker full of ice. Shake vigorously. Wipe the rim of a rocks glass with a Pixie tangerine wedge, dip the glass into kosher salt, then fill with ice. The Strain cocktail into the glass and garnish with lime and Pixie tangerine wedges.