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3 Margarita Recipes from New York's Top Bartenders

collage of margaritas

Jump start your Cinco de Mayo with these clever concoctions. 

Marisol by Shawn Chen, RedFarm


1.75 oz Sombra Mezcal 
.3 oz ITALICUS Rosolio di Bergamotto 
.3 oz Suze Gentien 
.5 oz Oleo-Saccharum with vanilla bean 
.75 oz Lemon Juice 
.5 oz Pineapple Juice 
Pinch sea salt 

Method: Build in shaking tin. Add all the ingredients into a shaking tin, shake and double strain into a small goblet glass. Garnish with lemon sea salt flake and smoked paprika powder. 

Inspiration: I don’t want to waste any of the zest from the lemon and orange I use in cocktails, so we peel the leftover zest from fruits we use to juice and create sustainable Oleo Saccharum. I wanted the drink to have earth-healthy taste to it, since I'm reusing the zests in my Oleo Saccharum, so I highlighted notes of citrus and botanicals. With that in mind and with spring around the corner and summer beyond that, I wanted to create a drink with a tropical, natural feel that higlighted the fresh citrus flavors.


Hell on Wheels by Miguel Aranda, Boticarios

Photo Credit: Matt Taylor-Gross

2 oz Sombra Mezcal
.5 oz ITALICUS Rosolio di Bergamotto
.33 oz fresh lime juice
.5 oz agave syrup
Several dashes habanero tincture

Method: Place all the ingredients into a shaker, add ice and shake well. Strain into a hollowed-out red bell pepper and garnish with a habanero pepper.

Inspiration: Why is Mezcal better than Tequila in this Margarita? Sombra Mezcal distills Espadin agave for their Mezcal, which yields a lovely green vegetal aroma and flavor note that blends very well with all types of herbs, fruits and vegetables.

Llamarita by Lynnette Marrero

gay games paris
1.5 oz panca infused Reposado Tequila 
.75 oz Orgeat*
.75 oz Lime juice 
.5 oz Mezcal
.75 oz avocado purée

Recipe: Combine all ingredients in a shaker and strain into ice filled glass with a sea salt/Cinnamon rim

Inspiration: Using the panca pepper from Peru and our house quinoa orgeat, the Llamarita is a culinary cocktail that takes the margarita to a new place. The avocados are used cross culturally in both cuisines, as is cinnamon. The mouth feel and texture is sublime with a hint of nutty sweetness from the orgeat.


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