Tequila & Sunshine: The Ultimate Summer Margarita Guide

By Jennifer Brian / Photos by Jennifer Brian and Jesse Kriech Higdon

Oh, the glorious growing season of summer! The farmers’ market season is my favorite time of summer. Just browsing the booths to see what's fresh every week brings so many ideas for yummy cocktails and dishes. Simplicity is what we are looking for, and the ingredients during the growing season are always the stars of the show.

One of my quintessential summer cocktails is the margarita. The great thing about classic cocktails is that you can make so many variations with little effort. Margaritas are a crowd pleaser for a reason. The translation of Margarita in Spanish is “Daisy.” A daisy is comprised of a sour, a spirit, citrus, a sweetener, water (from ice dilution), and sometimes curacao. While bourbon is my first love, tequila runs a close second.

Distilled from the Blue Weber agave plant, Tequila is a region-specific product of Mexico. According to the Normas Oficial Mexicana of Tequila (NOM), the regulations governing the production of tequila, 51% of the sugar used must come from the Blue Weber agave. Additionally, the agave must be grown on a registered plantation and processed, fermented, distilled, and aged by an authorized producer in one of 180 municipalities located in five states: Jalisco, Nayarit, Guanajuato, Michoacán, and Tamaulipas. In fact, bottling is the only activity permitted outside one of these approved areas.

Tequila does not have to be 100% blue agave, but that is 100% what I recommend. You do not want any additives in your tequila. There are three main types of tequila. Blanco tequila (silver) is made by adding only has water to it to dilute it to the desired proof and then bottling it. Reposado (“rested”) has been aged in oak barrels for at least two months, and Añejo (“old”), which has been aged in oak barrels for at least one to three years.

This trio of margarita variations can be made quickly and batch beautifully. Let me know which one is your favorite!

The Margarita

Glass: Rocks glass

Served: On the rocks

Yield: 1 drink

2 oz Blanco tequila

1 oz lime juice

1 oz orange curacao or other orange liqueur such as Cointreau or Grand Marnier

Prepare your glass by rimming it with a mixture of 1 cup of sugar and 1 Tbsp of kosher salt. Run a lime wedge around the rim of the glass, then dip the glass into the salt/sugar mixture. Add ingredients to a cocktail shaker with ice. Shake until very cold. Strain into your prepared rocks glass with fresh ice. Garnish with a wedge of lime.

Watermelon Margarita

Glass: Rocks glass

Served: On the rocks

Yield: 1 drink

2 oz Blanco Tequila

1 cup cubed seedless watermelon

1 oz Make & Muddle 2 Pepper Agave or 1 oz Simple Syrup or 1 oz orange curacao or liqueur

.5 oz lime juice

.5 oz water

Add watermelon to a blender or food processor and process until very smooth. Strain solids out and use the remaining watermelon juice in the recipe. You should have approximately .5 cups of juice. You can also take 4 or 5 cubes of watermelon and muddle it in the bottom of the cocktail shaker before adding the ingredients if you would rather not use the blender. Add ingredients to a cocktail shaker with ice and shake until very cold. Prepare your glass by rimming it with a mixture of 1 cup of sugar and 1 Tbsp of kosher salt. Run a lime wedge around the rim of the glass, then dip the glass into the salt/sugar mixture. Strain onto fresh ice in your favorite prepared rocks glass. Garnish with a watermelon cube and a sprig of fresh mint on a pick.

Strawberry Margarita

Glass: Rocks glass

Served: On the rocks

Yield: 1 drink

2.0 oz Reposado Tequila

1.5 oz Make & Muddle Strawberry Basil Solution or *Strawberry syrup

.5 oz lime juice

Shake and strain into a glass over fresh ice. You can also take 3 or 4 fresh strawberries and muddle them in the bottom of the cocktail shaker before adding the ingredients if you would rather not make the syrup. Garnish with a fresh basil leaf and a strawberry pick.

*Strawberry Syrup

1 quart of fresh or frozen strawberries, stems removed and halved. Place strawberries, 2 cups of sugar, and one cup of water into a saucepan and bring to a boil. Cut the heat to low and simmer until strawberries are falling apart. You can also add a handful of fresh basil or rosemary when simmering the syrup for an added pop of fresh herbs. Cool, then strain through a fine-mesh strainer. Store in an airtight container for up to 30 days.