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JIMMY BUFFETT CERTAINLY knows a good thing when he drinks it. The Margarita has quietly, steadily become an international phenomenon and according to the readers of Gourmet magazine, it is now the most frequently requested cocktail in the United States.
As is the case with the Martini, every great bar needs to perfect the recipe for a truly sensational Margarita. It’s simply too popular a cocktail not to. Perhaps a fresh, homemade mix will define your Margarita, or the combination of a super-premium tequila and ultra-sophisticated modifier, like Grand Marnier Cuvée du Cent Cinquantenaire. Regardless of the particulars, perfecting the Margarita is a requisite step to attracting a following.
A large portion of credit for the Margarita’s extraordinary popularity can be attributed to advances in blender technology. Today’s machines are capable of thoroughly crushing ice into minute particles, thereby homogenizing the ice with the drink ingredients. The result are Margaritas that won’t separate as often happens with drinks made in underpowered or poorly maintained blenders. Separating is an all too common occurrence where the crushed ice rises to the top of the drink and the other ingredients sink to the bottom.
Armed with a Vita-Mix blender, you can puree any fresh fruit to enhance the flavor of your specialty Margaritas. The partial shopping list includes jellied cranberry sauce, prickly pear marmalade, canned Bartlett pears, applesauce, and blueberries. You’ll also need to 
pick up some prickly pear juice, mangoes, pineapples, strawberries, raspberries, bananas and a pomegranate or two.
Examples in nature abound. The RASPBERRY MARGARITA is a delicious and remarkably creative concoction. It’s made with a blend of Cuervo Especial tequila, Grand Marnier, Chambord, fresh lime sour mix and raspberries. Instead of blending the Chambord into the Margarita, however, create a MELTDOWN MARGARITA by serving the Chambord on the side, and letting your guests pour the liqueur themselves. The liqueur will slowly wind its way down through the drink adding the marvelous flavor of raspberries and creating a striking presentation.
The BLUE MOON MARGARITA is made with añejo tequila, blue Curaçao, lime juice and lemon sorbet. Another blended Margarita worth promoting is the GIGGLING MARGARITA, a flavorful concoction made with tequila, Disaronno Amaretto, blue Curaçao and fresh pineapple.
Where’s it written that you can only use one style or brand of tequila in your signature Margaritas? The objective behind splitting the tequila base in the drink is to give it more character by pairing two or more complementary styles of tequila.
For example, the THREE AMIGOS MARGARITA is made with equal parts of Sauza Conmemorativo Añejo and Hornitos Reposado tequilas, and finished with a float of Sauza Tres Generaciones Añejo. Each tequila contributes greatly to the cocktail’s flavor and alluring presentation. Another recipe that illustrates the technique is the EL CONQUISTADOR MARGARITA, which thrives on a split base of El Tesoro Silver and Añejo tequilas.
Make every Margarita you serve a blended work of art. Involve your staff and clientele in the process of devising a signature Margarita or two. Promote it as a special event. Once the winners have been selected, don’t keep their recipes a secret. Great Margaritas are meant to be shared.
"And Soon it Will Render…"
THERE IS SOMETHING DELICIOUSLY entertaining about drinking frozen Margaritas. For one thing, they’re fun drinks to slurp, which in this case is an excusable breach of etiquette. They also come with their own soundtrack. It’s hard to sip one without simultaneously humming the Margaritaville tune.
The slushy bottom line is that blended Margaritas are like recess in a glass. Combine that with their good looks and great taste and you’ve got a warm weather bonanza. —RP
CRANBERRY MARGARITA
House specialty glass, chilled
Rim glass with sugar
Pour into an iced blender canister
1 3/4 oz. Patrón Silver Tequila
3/4 oz. Grand Marnier Liqueur
1/4 cup jellied cranberry sauce
1 1/2 oz. cranberry juice
1 3/4 oz. fresh lime sour mix
Blend thoroughly
Garnish with a lime wedge
MANGORITA
House specialty glass, chilled
Rim glass with sugar
Pour into an iced blender canister
1 1/4 oz. Sauza Hornitos Reposado Tequila
3/4 oz. Mount Gay Mango Rum
1/2 cup mango cubes
3/4 oz. fresh lime juice
2 oz. sweet ‘n’ sour
Blend thoroughly
Garnish with a lime wedge
MARGARITA AZUL
House specialty glass, ice
Rim glass with salt (optional)
Pour into an iced blender canister
1 1/4 oz. Sauza Hornitos Tequila
1/2 oz. Disaronno Amaretto Liqueur
1/2 oz. Blue Curaçao
1/4 oz. fresh lime juice
1 1/2 oz. sweet ‘n’ sour
Blend thoroughly
Garnish with a lime wedge
MELTDOWN MARGARITA
House specialty glass, chilled
Rim glass with salt (optional)
Pour into an iced blender canister
1 1/4 oz. Sauza Blanco Tequila
3/4 oz. Grand Marnier Liqueur
1/2 oz. Rose’s Lime Juice
1/2 oz. cranberry juice
1 1/2 oz. pureed fresh raspberries
2 oz. sweet ‘n’ sour
Blend thoroughly
Float 3/4 oz. Chambord Liqueur
Garnish with a lime wedge
STINGER MARGARITA
House specialty glass, chilled
Rim glass with sugar
Pour into an iced blender canister
1 oz. Scorpion 5-Year Old Añejo Mezcal
1 oz. Partida Añejo Tequila
3/4 oz. Cointreau
1 oz. agave syrup
1 1/2 oz. fresh lime sour mix
Blend thoroughly
Garnish with a lime wedge