Because nothing beats the classic. Get the recipe for Classic Shaken Margaritas »
In 1971 Mariano Martinez figured out how to make frozen margaritas from a soft serve ice cream machine—the rest is history. Get the recipe for Frozen Margaritas »
Made with mezcal, grilled pineapple, jalapeño, and lime, this take on the classic margarita is smoky, sweet, and spicy, with an herbaceous kick from cilantro. Get the recipe for Mezcal and Pineapple Margarita »
A spicy ginger kick and the subtle, unmistakably grassy sweetness of kale elevates this vegetal variation on the margarita. Get the recipe for Savory Green Margarita »
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A jalapeño-infused, blood-colored tequila and beet cocktail, the Moradita (“Little Death”), is a fresh, nearly healthy-tasting drink with some real body and a balancing hint of elegant richness. Get the recipe for Jalapeño and Beet Margarita »
The prickly pear cactus thrives in the deserts of the American Southwest; its bulbous red fruit is prized for many Mexican and Tex-Mex preparations. This legendary margarita, which takes its distinctive flavor from the fruit, comes from bartender Ruben Bernal at Las Canarias restaurant in San Antonio, Texas. Get the recipe for Prickly Pear Margarita »
Jerusalem’s most vibrant watering hole is Yudale, where the bar offers sui generis drinks that include this delicious, tequila-based creation infused with rose petals and cumin. The name, which translates literally to The Peninsula, is an homage to the many journalists who tramp through town. Get the recipe for Margarita Al Jazeera »
Fresh blueberries give a delightful twist to this margarita. Get the recipe for Blueberry and Basil Margarita
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