Elevate Your Margarita!

Take your margarita to the next level with these recipes and vote for your favorite!

Acapulco, 1948. A lovely villa with a pool overlooking the Pacific. Challenged by her friends (who included John Wayne and hotelier Nick Hilton) to come up with a new cocktail, Dallas socialite Margarita Sames concocted a refreshing quaff using limes, local tequila and Cointreau. Hilton began serving the cocktail, now called Margarita, at the Acapulco Hilton. The rest is history.

Why not make some history of your own? Explore these 18 variations on the margarita featured at restaurants around Texas—then be your own mixologist at home.

El Jimador | CRISTINA’S | Dallas-Fort Worth | Est. 1989

  • El Jimador Reposado tequila
  • Fresh lime juice
  • Cointreau
  • Agave nectar

 

21 Exes Margarita | CURRA’S GRILL | Austin | Est. 1995

  • Casamigos Blanco tequila
  • Cointreau
  • Agave nectar
  • Fresh lime juice
  • Muddled fresh cucumber with fresh jalapeños

 

The Super Cyclone | CYCLONE ANAYA’S | Houston | Est. 1966

  • 1½ oz. 1800 Reposado tequila
  • 1 oz. Cointreau Noir
  • 1 oz. Lime juice
  • 3 oz. Cyclone Special Margarita Mix

 

Texas Top Shelf | EL REAL TEX-MEX | Houston | Est. 1936

  • Dulce Vida Blanco organic tequila
  • Cointreau
  • Fresh lime juice
  • Organic agave nectar

 

Mexican Martini | EMMA’S MEX GRILL | Pearland | Est. 2009

  • 1½ oz. Dulce Vida Mendieta Reserve (select Añejo exclusive to Emma’s)
  • 1½ oz. Lime juice
  • 1½ oz. Agave nectar
  • ¾ oz. Cointreau Noir
  • ½ oz. Jalapeño olive juice

 

La Flor | FLORES MEXICAN RESTAURANT | Austin | Est. 1992

  • 1½ oz. Cazadores Blanco tequila
  • ¾ oz. Cointreau
  • ½ oz. Fresh lime juice
  • Splash of orange juice

Fill the rest with house-made sweet-and-sour mix.

 

Zapatista Infusion Margarita | THE FRUTERIA | San Antonio | Est. 2012

  • 1½ oz. House Zapatista dried chile infusion
  • 1 oz. Cointreau
  • 2 oz. House specialty sweet-and-sour

Add ingredients to a shaker. Shake well. Pour over ice in a glass rimmed with hibiscus powder, sugar, and salt.

 

SoCo Rita | GUERO’S TACO BAR | Austin | Est. 1986

  • Cazadores Reposado tequila
  • Cointreau
  • Fresh-squeezed lime juice

 

Smokin’ Clementine | KOMALI | Dallas | Est. 2011

  • 1 oz. Herradura
  • Double Barrel Reposado tequila (designed for Komali)
  • 1 oz. Mestizo Mezcal Reposado
  • 1 oz. Habanero-and-jalapeño-infused tangerine puree
  • ½ oz. Cointreau
  • 2 oz. Fresh lime juice

 

Texas Ruby Red Rita | LUPE TORTILLA | Houston | Est. 1983

  • 1 oz. Lime juice
  • 2 oz. Texas Ruby Red grapefruit juice
  • ½ oz. Agave nectar  H 1 oz. Cointreau
  • 1½ oz. Dulce Vida Reposado organic tequila

 

The Final 1 | MARIANO’S LA HACIENDA | Dallas | Est. 1971

  • 2 oz. Limited Edition Herradura Reserva tequila (specially aged in a cognac cask)
  • 1 oz. Cointreau
  • 1 oz. Fresh-squeezed lime juice

Shake all ingredients vigorously with ice 20 times, and pour mixture, including ice, into a 14 oz. highball glass. Salted rim optional.

 

Matt’s Knockout Martini | MATT’S EL RANCHO | Austin | Est. 1952

  • 2½ oz. 100% Agave Milagro Reposado tequila
  • 1¼ oz. Cointreau
  • 2 oz. 100% Fresh lime juice
  • 1½ oz. Matt’s simple syrup (2 parts water and 1 part sugar)

 

Gill’s Margarita | MAUDIE’S TEX-MEX | Austin | Est. 1954

  • 1¼ oz. Don Julio Blanco tequila
  • 1¼ oz. Cointreau
  • 1¼ oz. Fresh lime juice

 

Avocado Margarita | MESO MAYA | Dallas | Est. 2011

  • 1½ oz. Herradura Silver tequila
  • ¾ oz. Cointreau
  • ¾ oz. Fresh-squeezed lime juice
  • 1 oz. Simple syrup
  • ¾ oz. Fresh-squeezed pineapple juice
  • 1½ oz. Avocado puree

Combine all ingredients in a shaker. Fill with ice, and shake vigorously for 10 seconds. Add fresh Tajín chile salt to the rim of a 12 oz. short margarita glass. Fill it with fresh ice, and strain the liquid into it. Garnish with a fresh pineapple wedge on the rim.

 

Hibiscus Margarita | MEXICAN SUGAR | Plano | Est. 2013

  • 1¼ oz. Espolón Reposado tequila
  • ¾ oz. Hibiscus water
  • ½ oz. Simple syrup
  • ½ oz. Lime juice
  • ½ oz. Cointreau
  • 1/3 oz. Velvet Falernum liqueur

Combine all ingredients, and shake with ice. Strain over fresh ice into a rocks glass half-rimmed with superfine sugar. Garnish with an edible orchid.

 

Hell Freezes Over | MI DIA FROM SCRATCH | Grapevine | Est. 2011

  • ¼ cucumber
  • 2 Lime wedges
  • 1/8  oz. Agave nectar
  • 2 Basil leaves
  • 1¼ oz. Green Hatch chile–infused Corzo Silver tequila
  • 1 oz. Cointreau

Shake. Micro-strain into a martini glass with dry ice and with green Hatch chile salt and pepper on the rim.

 

Perfect Margarita | THE OASIS ON LAKE TRAVIS | Austin | Est. 1982

  • Cazadores Reposado and Blanco tequilas
  • Cointreau
  • Sweet-and-sour mix
  • Lime juice
  • Splash of orange juice

 

Navigation Margarita | THE ORIGINAL NINFA’S ON NAVIGATION | Houston | Est.1973

  • Casamigos Blanco tequila
  • Cointreau
  • Fresh lime juice
  • Agave nectar