US-Margaritas

MARGARITAS

Pujol, Mexico City
#6 World'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
  • 2 oz. Casa Dragones Blanco
  • ¾ oz. Lemon juice
  • ½ oz. Agave honey
  • 3 fresh cut-crushed ginger slices
  • 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
  • 1 oz. Casa Dragones Blanco
  • 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
  • 2 oz. Casa Dragones Blanco
  • ¾ oz. Lemon Juice
  • ¾ oz. Honey Syrup

José Luis León, Beverage Director
Limantour (#6 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
  • 1 ½ oz. Casa Dragones Blanco
  • 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.

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