Buzz
A traditional margarita is a quintessential summer drink. It balances tartness, alcohol, and just the right amount of sweetness—a cocktail that’s hard to beat. But, of course, I can’t leave perfection untouched. I’m always tweaking, adjusting, and changing things up, because I can’t stand experiencing the same thing twice—or worse, getting bored.
It’s probably frustrating to live with me—I’ll never cook the same spaghetti sauce twice!—but my tendency to avoid monotony makes me perfect for this task, though perhaps not so great in relationships. Here are three ways to shake up the classic margarita for those like me who just can't resist a twist.
Try salting your drink itself, not just the rim of the glass.
Picture serving someone a fried egg with salt around the edge of the plate, or a cup of coffee with sugar on the mug's rim. No one would go for that.
While a salt rim on a margarita may look appealing, it’s not the most effective way to season your drink. Salt complements fruity, summery cocktails—even those that aren't margaritas—but having to lick your glass before every sip is awkward and inefficient. Instead, just add the salt directly into the drink.
A small pinch of salt is usually enough for one drink, but if you want to get more precise, you can use a saline solution of 50 grams of salt (Eater suggests Maldon) mixed with 200 grams of boiling water. This allows you to add it drop by drop for an even distribution. You’ll enjoy the benefits of a salted rim without the inconvenience of licking the glass.
Add a touch of spice to the mix.
Some people enjoy a spicy margarita, and I get it. There's something thrilling and bold about combining capsaicin with alcohol.
There are several ways to add some spice to your cocktail. You can muddle pepper slices in your shaker, create a chili-infused syrup, or grate a jalapeño and swirl the microplane around your glass (or pitcher). This will infuse your drink with the spicy, aromatic oils along with small flecks of pepper, allowing you to control the heat. Grate a little for a mild kick or a lot for more heat—then just swirl, and you're done. (Just don’t forget to wash your hands afterward—no pepper oils near your eyes!)
Try a simple swap.
The margarita is a classic sour with only a few ingredients, typically three or four. While the recipe is pretty much optimized, small changes can bring new life to a seemingly perfect drink.
Switching out tequila for smoky mezcal is the most common adjustment, one I prefer during colder months. For a more summery twist, I like to experiment with the liqueur and citrus—replacing Cointreau with Luxardo Maraschino liqueur and lime juice with lemon. Luxardo offers a lovely dry, almond-like cherry flavor, which I adore, but as I’ve said before, feel free to get creative.
Banana liqueur, limoncello (paired with lime juice for double citrus), or even a fruit brandy are all great alternatives. While lime is always a good choice, lemon, Meyer lemon, or grapefruit (when matched with the right liqueur) can also create a delightful flavor combination.
When experimenting, it's best not to alter more than one or two elements at a time, or your taste buds might become confused. (Ideally, you'd only change one thing at a time, but since this isn't formal science, we’ll allow for a couple of adjustments.)
