13 margarita recipes from the L.A. Times Test Kitchen

(Ken Hively / Los Angeles Times)

Feb. 21, 2013 6:27 PM PT

Share via
- Email
- Facebook
- X
- LinkedIn
- Threads
- Reddit
- WhatsApp

From the classic cocktail to guava-, blood orange- and cilantro-based variations, we offer 13 ways to celebrate National Margarita Day, or any day for that matter. Cheers!

The margarita is one of the favorite drinks at Malo’s.

(Carlos Chavez / Los Angeles Times)

Recipe: El Coyote margarita

(Con Keyes / Los Angeles Times)

The Angelina cocktail served at Mas Malo in Los Angeles.

(Glenn Koenig / Los Angeles Times)

Blood orange margaritas from Marix.

(Pornchai Mittongare / For The Times)

This margarita-martini hybrid mingles spicy jalapeno-infused tequila with sticky sweet triple sec, fresh-squeezed orange juice, lime juice and salty olive juice for an oddly refreshing liquor-forward drink. Click here for the recipe. (Anne Cusack / Los Angeles Times)

A horseradish and pomegranate margarita.

(Lawrence K. Ho / Los Angeles Times)

This decadent margarita is finished with a dusting of gold leaf. Click here for the recipe. (Glenn Koenig / Los Angeles Times)

Recipe: Ruby red grapefruit margarita

(Beatrice de Gea / Los Angeles Times)

This margarita is made with Casa Vieja tequila, a “kosher for Passover” tequila. Click here for the recipe. (Carlos Chavez / Los Angeles Times)

Recipe: A guava margarita.

(Beatrice de Gea / Los Angeles Times)

Cilantro margarita from Las Brisas del Valle

Las Brisas del Valle’s margarita gets its unique flavors from fresh cilantro and limoncello, the blended drink frozen until slushy before serving. Click here for the recipe. (Daniel Hennesey / For The Times)

Frozen limeade adds necessary tartness while creating a smooth, even consistency in this slushy creation. Click here for the recipe. (Ken Hively / Los Angeles Times)

Food