MARGARITAS
Pujol, Mexico City
#60 World's 50 Best Restaurants, #27 Latin America's 50 best restaurants
GINGER MARGARITA
Mexico City’s renowned restaurant, Pujol, brightens the classic margarita with a dash of ginger, bringing out the citrus and agave notes in Casa Dragones Blanco.
Recipe
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2 oz. Casa Dragones Blanco
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¾ oz. Lemon juice
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½ oz. Agave honey
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3 fresh cut-crushed ginger slices
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Hibiscus salt
Rim a rocks glass with hibiscus salt. Muddle the fresh ginger slices with the lemon juice and honey in a cocktail shaker, then add the remaining ingredients and shake with ice. Strain into the ice-filled, rimmed rocks glass.
YANA VOLFSON
MIXOLOGIST & TEQUILA EXPERT
MARGARITA ROYALE
Yana Volfson crafts a festive take on a classic Margarita by adding champagne to her perfectly balanced cocktail.
Recipe
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1 oz. Casa Dragones Blanco
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¾ oz. Giffard Triple Sec -
¾ oz. Lime Juice -
2½ oz. Champagne
Combine all ingredients except for champagne in a cocktail shaker. Shake with ice, strain into a Nick & Nora glass and top with champagne.
JIM MEEHAN
JAMES BEARD FOUNDATION WINNER, AUTHOR, MIXOLOGIST
STUMBLEBEE
Jim Meehan adds a honey syrup base and a black peppercorn rim to create a sweet and spicy profile for his refreshingly simple cocktail.
Recipe
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2 oz. Casa Dragones Blanco
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¾ oz. Lemon Juice -
¾ oz. Honey Syrup
Shake with ice and fine strain into a salt & black peppercorn rimmed rocks glass. Garnish with a lemon wheel.
José Luis León, Beverage Director
Limantour (#32 World's 50 Best Bars), Xaman and Baltra Bar
MARGARITA AL PASTOR
José Luis León crafts a creative spin on the Margarita with authentic taco flavors blended with traditional ingredients, for a cocktail reminiscent of drinking tequila and eating tacos at the same time.
Recipe
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1 ½ oz. Casa Dragones Blanco
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⅔ oz. Cointreau -
½ oz. Lime Juice -
1 ½ oz. Taco Mix* -
1 Pineapple triangle
Rim a rocks glass with salt. Shake all ingredients with ice. Double strain into a rocks glass with ice. Garnish with a pineapple triangle.
*For a homemade taco mix, add 1 ½ oz pineapple juice, ⅔ oz. water, 3 gr. fresh coriander, 3 gr. mint, 3 gr. basil, and ½ oz agave syrup with serrano chile.