If tacos are your favorite food, then you must enjoy margaritas, too. In celebration of National Taco Day tomorrow, we’ve highlighted the best margarita recipes that are easy to recreate at home or at your next gathering!
Tequila Cazadores Ready-to-Serve Margarita
Tacos just taste better with a margarita in hand, and now you don’t even need a shaker with NEW ready-to-serve (RTS) bottled cocktails and award-winning ready-to-drink (RTD) canned cocktails. Tequila Cazadores stands out by using 100% Blue Weber Agave (not malt-based or agave blends like some brands) in both RTD canned cocktails and RTS bottled cocktails, and no artificial flavors. These offerings are perfectly mixed and ready to drink with zero effort required.
Recipe created by Cody Goldstein of Muddling Memories (New York, NY)
- 1 1/2 ounces Tequila Cazadores Blanco
- 2 ounces Chicory Cold Brew
- .50 ounce Heavy Cream or Coconut Cream (for non dairy guests)
- .50 ounce Averna Amaro
- .50 ounce Waffle Cone Syrup (vanilla, cinnamon, almond)
- Sea Salt
- Chocolate Fudge Shell Rim and Dry Roasted Peanuts
Add Tequila Cazadores Blanco, Chicory Cold Brew, Heavy Cream, Averna, Waffle Cone Syrup and Sea Salt into a shaker. Dry shake for 10 seconds then add 3 ice cubes and shake for another 5 seconds. Strain into a coupe glass that has been rimmed with fudge shell chocolate and rolled in dry roasted peanuts.
- 1 part Grand Marnier Cordon Rouge
- 1 part Tequila
- .5 part Fresh Lime Juice
- Ice cubes
- Lime Garnish
Fill a wide, shallow dish with 2-3 mm of fine salt. Cut a lime in half at the width and rub around half of the rim of a margarita glass. Cut a thin, crosswise slice from one of the lime halves for garnish. Holding glass upside down, dip wet half delicately into the salt. Shake Grand Marnier, tequila and lime juice with ice in a cocktail shaker. Strain into glass and apply lime garnish to the rim.
JR Maximalist Margarita
Recipe created in collaboration with celebrity stylist and fashion designer Jason Rembert and Xavier Herit, Grand Marnier Ambassador
- 1.5 oz Espolón Blanco Tequila
- 0.75 oz Grand Marnier Cordon Rouge
- 0.5 oz Passion Fruit Puree (Boiron)
- 0.5 oz Lime
- 0.5 oz Simple Syrup
- Black Salt
Shake all ingredients with ice. Strain and serve in a coupe glass with half rim of black salt. Garnish with half a passion fruit.
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