Recipes to celebrate International Margarita Day

22-Feb-2024 - Last updated on 22-Feb-2024 at 09:43 GMT

International Margarita Day: raise your glass and toast the classic cocktail with these recipes (Credit: Getty/Svetlana-Cherruty)

Celebrated on the 22 February every year, people around the world raise their Margarita glasses to toast the classic Tequila-based cocktail for International Margarita Day.

To mark International Margarita Day 2024 The Morning Advertiser (MA) has taken a look back at some of our favourite recipes from the Drinks Masterclass series as well as details on how to make a "quick and easy" Tommy's Margarita, the most common twist on the classic cocktail, from El Jimador Reposado Tequila.

El Jimador Reposado Tommy's Margarita:

El Jimador told the MA the Tequila category had experienced a "boom in popularity" in the last few years, with Tequila-based cocktails in particular having witnesses a "surge in demand".

A spokesperson for the brand added: "Despite the ongoing cost-of-living crisis Tequila remains on an upward trajectory - partly thanks to a new wave of Tequila connoisseurs seeking premium and super-premium brands.

"Approximately 12% of cocktails now feature Tequila as a base, with favourites like the Paloma and Margarita gaining traction across various outlets. The Margarita stands as the third best-selling cocktail, while the Paloma has rapidly climbed to reach the 13th position, according to the Drinks International Brand Cocktail Report, 2023."

For something different, operators could also garnish the cocktail with a lime wedge or add fresh fruit such as watermelon, strawberries or even a slice of chili for a little kick, the spokesperson advised.

In addition, El Jimador said the serve pairs well with Mexican dishes such as tacos, elotes and traditional guacamole and totopos recipes as well as grilled meats or vegetables.

Ingredients:

● 50ml El Jimador Reposado

● 20ml lime juice

● 20ml agave syrup

● Garnish with a lime wheel, wedge or salt rim.

Method:

Shake and strain in a tumbler over cubed ice

Present Company Mango Margarita:

Next up from the Drinks Masterclass, we have a fruity twist on the Margarita from Liverpool-based cocktail bar Present Company.

Allowing for a gross profit margin of around 71%, the serve costs £2.69 to create and retails at £11.

General manager Carey Hanlon told the MA the secrets behind the bar’s Mango Margarita serve, which it sold between 70 and 90 of each week last year.

She said: “Arguably the simplicity of flavours [make this cocktail stand out]; just from the name you understand what it will taste like.

“We’ve found that complicated flavours or obscure ingredients can lead people to stay in their comfort zone and order what they know, we’re trying to tempt people out of that.”

The general manager added a cost-effective way to enhance the serve was to use frozen mangoes.

Hanlon continued: “Fresh mangoes are undeniably delicious in this cocktail but we’ve found that ripeness and consistency can be an issue.

“To overcome this, we now buy frozen mango and defrost this before juicing as it provides a more consistent flavour, a better yield and is more cost- effective.”

Quarter Margarita by Stray:

Another Drinks Masterclass favourite, co-founder of Manchester cocktail bar Stray, Ben Reilly, details how to create the venues low ABV alternative to the classic serve, a Quarter Margarita.

Reilly said: “This recipe bridges the gap between non-alcoholic cocktails and full strength, meaning those who opt for a single spirit mixer might opt for this instead which can increase spend per head.

“It also allows consumers to get the enjoyment of drinking a Margarita without worrying about alcohol intake [and] is just as tasty as a full-strength Margarita.

“It’s often difficult to get the same level of flavour from 0% spirits, but this competes with the big boys.”

Filthy XIII Bananarita:

Lastly, we look back at the Bananarita cocktail recipe from Bristol-based bar, Filthy XIII.

Another fruity twist on the Margarita, the Bananarita is a short shaken cocktail that costs around £3 to create and retails for £8.30 at Filthy XIII.

Filthy XIII general manager Jemima Christie said the “approachable” nature of the Bananarita, which is around 15% ABV after shaking, makes it stand out against other items on the menu.

When it comes to diversifying the serve, Christie added operators could look to offer the Bananarita as a frozen cocktail.

She said: “It is also delicious served frozen if you have a blender. Just add around 10ml extra sweetness per drink (e.g., sugar syrup, agave, or banana liqueur), and add just enough crushed ice to the blender to cover the liquid.”