The Margarita has been the best-selling cocktail in the United States for at least a decade and many bartenders attribute its popularity to its simple and delicious nature. “The Margarita is refreshing, easy, and uncomplicated for the most part—you can easily make it at home with minimal ingredients but also get one excellently crafted when you go out,” says Janice Bailon, bar manager at Leyenda in Brooklyn, New York. “It’s accessible at many places and feels unpretentious.”

Mariena Mercer Boarini, master mixologist for the Wynn Las Vegas, agrees that the drink is approachable to a wide range of consumers. “Where some cocktails, such as classics or more modern sweet cocktails, can be polarizing in the lexicon of drinkers, everyone is unified that Margaritas are delicious,” she asserts. The Margarita is indeed widely recognizable and enjoyed by most, which Garth Poe, beverage director of Little Coyote and Easy Bistro & Bar in Chattanooga, Tennessee, says opens up conversations with guests to try variations on the original recipe. “It’s a great jumping off point for people who usually stick to what they know but are looking to be a little adventurous,” he says.

Nicholas Lazaroff, bartender at Amaya Modern Mexican at The Cosmopolitan of Las Vegas, points out that for as long as the Margarita has existed, bartenders have been riffing on the recipe. “As Tequila grew in popularity in the U.S. between the 1930s and 1950s, bartenders began crafting countless variations of the classic recipe,” he says. “The Margarita is timeless yet constantly reinvents itself—it’s a canvas that allows for experimentation while staying true to the core essence of the cocktail. Whether simple and elegant or bold and boundary-pushing, the Margarita can adapt, making it just as at-home at a beachside cantina in Tulum, Mexico as it is at a chic cocktail bar in Las Vegas.”

Tommy’s Influence

While the Margarita’s exact origins are uncertain, it’s widely accepted that the original recipe was likely from the 1930s and riffed on the classic Daisy—“margarita” is Spanish for daisy, after all—and included Tequila, triple sec (often Cointreau orange liqueur specifically), and lime juice. “The origin story of the Margarita has multiple claims, whether attributed to bartenders from Mexico or those that settled in Texas,” Leyenda’s Bailon notes. “When it comes to changes of recipe, we see the biggest evolution of the Margarita come to us via the Tommy’s variation in the ’90s, taking an agave-forward approach to the drink.”

The variation she refers to comes from Julio Bermejo, who at his family’s restaurant Tommy’s in San Francisco in 1990 crafted the Tommy’s Margarita, where instead of triple sec, he chose agave nectar—then a largely unknown ingredient—plus freshly squeezed lime juice and 100% agave Tequila (as opposed to lower quality mixto Tequila). Today the Tommy’s Margarita is preferred over the classic at many bars. At For The Record in San Francisco, where Bailon used to be bar manager, she created the Lovely Day ($13), which is at its base a Tommy’s Margarita but with added floral and bitter elements: It features Teremana Blanco Tequila, lime juice, and agave, plus Combier Rose and Luxardo Bitter Bianco liqueurs.

“Not only has there been a shift in the last decade of exclusively using high-quality 100% agave Tequila, but you see a shift to the Tommy’s style of Margarita with a more spirited pour of Tequila without a modifier,” notes the Wynn’s Mercer Boarini. “Rims have also evolved from a typical salt, with flavors like chile, lemon, herbs, and more. In our beverage kitchen we produce many different salts, such as mango chile salt, habanero honey salt, hoja santa salt, and herb salt.” At the Wynn’s Casa Playa restaurant, her Margarita de la Casa ($21) follows the Tommy’s recipe, featuring El Tesoro Blanco Tequila, lime juice, and agave, served in a glass rimmed with mango chile salt. Her Side Hustle ($20), meanwhile, blends El Tesoro Blanco Tequila, Nixta Licor de Elote corn liqueur, lime juice, habanero-infused agave, and a dash of charred sweet corn, served in a glass rimmed with mango chile salt as well as the Mexican condiment chamoy.

The house Margarita at Alta Calidad in Brooklyn, New York, called the Margarita Calidad ($15) by beverage director Marco Munoz, is similarly a take on the Tommy’s, comprising Pueblo Viejo Blanco Tequila, fresh lime juice, and agave syrup. “Using a Tequila with no additives is super important, and obviously fresh citrus—getting the purest form of the agave plant is vital to Margarita-style drinks,” notes general manager Matty Mayz. At Little Coyote, the Top Shelf Margarita ($21) is a blend of both the original Margarita recipe and the Tommy’s, mixing Ocho Plata Tequila, Pierre Ferrand Dry Curaçao, lime juice, and agave. “I think the Margarita is in its purity era,” Poe notes. “Sour mixes and cheap, sweet alternatives are a thing of the past. People want pure ingredients like fresh lime juice and additive-free Tequila.”

Amaya’s Lazaroff also notes the new era in which the Margarita appears to be. “The craft cocktail movement has transformed the Margarita from a simple classic to an artful expression of flavor and technique,” he says. “Bartenders are elevating the experience with premium Tequilas, artisanal liqueurs, and freshly pressed juices, creating a more refined, nuanced drink. Agave-forward spirits, house-made syrups, and exotic infusions—like smoked pineapple or hibiscus—bring a fresh perspective to this beloved cocktail.” At Amaya, general manager Andre Teixeira’s Agua De Vida ($19) features 818 Blanco Tequila, Cointreau, lime juice, and Dress The Drink Passionfruit Basil syrup and Lavender syrup. “Experimenting with Mexican fruits like guava, tamarind, and passion fruit, and combining them with herbs like hoja santa, epazote, or fresh eucalyptus create cocktails that take guests right to the heart of Tulum,” Lazaroff adds.

Spice It Up

Lazaroff also notes the enduring popularity of spicy Margaritas. “Spice lovers are adding heat with muddled jalapeños, serrano tinctures, and spicy bitters,” he says. Two of Amaya’s signature Margaritas have spicy elements: Teixeira’s La Llarona ($19) comprises 818 Reposado Tequila, Cointreau, Ancho Reyes Chile liqueur, fresh lime juice, Dress The Drink Ginger syrup, and Scrappy’s Firewater tincture, garnished with a dehydrated Fresno chile and served in a glass rimmed with ground Li Hing Mui, a snack of dried salted plums that’s popular in Hawaii; and Lazaroff’s Fuego y Hielo ($19) mixes 818 Añejo Tequila, blood orange purée, fresh lemon juice, Dress The Drink Rich Vanilla syrup, Angostura bitters, and Scrappy’s Firewater tincture, garnished with a dehydrated blood orange wheel and a fresh rosemary sprig, served in a glass rimmed with smoked black sea salt.

“Our most popular Margarita at Casa Playa is the Obsidian, a cocktail of Reposado Tequila, poblano and Fresno chiles, cucumber, lime, and black sea salt, which pays homage to the naturally occurring obsidian found in the volcanic soil where agave grows,” the Wynn’s Mercer Boarini notes. “It’s the perfect foil of the heat of the chiles and the cooling sweetness of the cucumber.” The drink ($22), which Mercer Boarini created, blends Fresno-infused Casamigos Reposado Tequila, Ancho Reyes Verde poblano chile liqueur, lime and cucumber juices, and agave nectar, garnished with a Tajín-dipped cucumber and served in a glass rimmed with black sea salt. “I also enjoy using a whisper of heat in my Margaritas with different Mexican chiles and adding complexity with tropical fruits,” Mercer Boarini adds. Her Surrealista ($20) comprises Don Julio Blanco Tequila, lime and watermelon juices, house-made cucumber sour mix, and habanero-infused agave, topped with butterfly pea blossom extract, edible flowers, and a rainbow candy belt. At Alta Calidad, Munoz’s El Jardin ($16) features Pueblo Viejo Blanco Tequila, lime and poblano pepper juices, and agave syrup, garnished with a Tajín-dipped cucumber. “This is one of our most popular Margaritas,” Mayz notes. “The sweet and herbaceous combo works super well and makes an insanely balanced cocktail that’s not too sweet.”

The house Margarita ($10) at Little Coyote is far from basic, thanks to added savory and spicy elements: It comprises Corazón Blanco Tequila, Nixta Licor de Elote, Ancho Reyes Verde, house-made lemon-lime cordial, lime juice, water, and saline, with the option to add a house-made jalapeño tincture for $2 more. “The star of this drink is the Nixta, which we use in place of an orange liqueur—it adds a wonderful roasted sweetness, which complements the agave spirit and gives great body to the drink,” says Poe, who created it. “Our other secret is the Ancho Reyes Verde, which adds a little bit of smoke and an herbaceous heat to the cocktail. People are drawn to the smoke undertone of the house Margarita—especially with a little jalapeño tincture added.” At Easy Bistro & Bar, meanwhile, Poe’s Black Magic Woman ($10) mixes Olmeca Altos Blanco Tequila, Ancho Reyes Verde, Gran Classico bitter liqueur, house-made blackberry syrup, lime juice, and house-made jalapeño tincture. “For a good Margarita, always use fresh juice and always use good Tequila—other than that, let your imagination run wild,” Poe adds. “A little sweet, a little tart, and a lot of Tequila is all you really need; everything else is just icing on the cake.”

Pushing Boundaries

America’s love for the Margarita seems unlikely to dissipate anytime soon, and variations on it are sure to keep getting more creative, Leyenda’s Bailon notes. “The classic Margarita will remain a favorite, but we’ll probably see new variations emerge in many ways to keep up with consumer trends and preferences,” she says. “Blanco is still preferred as it allows the agave to sing without the influences of the barrel, but I do see aged Tequilas being incorporated more often than in the past.” Her Before Sunrise ($14) at For The Record blends Teremana Reposado Tequila, Cointreau, lime juice, house-made carrot and habanero cordial, and onion brine for a unique, savory take on the classic.

“Over time, Margaritas have evolved with different variations and flavors, especially with the rise of mezcal and other Mexican spirits on the market,” notes José María Dondé, beverage manager and head mixologist at The Bedford Stone Street in New York City. “Today, it’s not just about the flavor—it’s also about choosing the right distilled agave spirit to craft your perfect Margarita.” Outside of a classic Tommy’s Margarita, The Bedford offers two distinct Margarita variations crafted by Dondé that play with split-basing. “Our Green Margarita is herbal with orange notes and our Red Margarita is bitter with dry citrus notes,” he says. The former ($19) features equal parts Lalo Blanco Tequila and Green Chartreuse liqueur, plus Combier orange liqueur and lime juice, served in a glass rimmed with a red clay sea salt; and the latter ($19) comprises equal parts Ilegal Caribbean Cask Finish Reposado mezcal and Campari aperitif, plus Pierre Ferrand Dry Curaçao and lime juice, served in a glass rimmed with black lava salt.

At Adiõs and Salud Taqueria in Birmingham, Alabama, co-founder and beverage director José Medina Camacho similarly includes additional spirits along with the traditional agave spirit in his Margaritas. “I love a split-base Margarita, and I think in the future we’ll see more people making them,” he notes. At Adiõs, his Adiõs Margarita ($12) mixes Altos Reposado Tequila, Planteray OFTD rum, Cointreau, lime juice, and agave syrup, and his Gua-Vacho ($12) blends Tres Generaciones Blanco Tequila, Batavia Arrack Van Oosten, Ancho Reyes liqueur, yuzu juice, and house-made guava honey syrup, served in a glass rimmed with ancho salt. And at Salud Taqueria, his Al Pastor Margarita ($12) comprises equal parts Banhez mezcal and Hornitos Reposado Tequila, plus Ancho Reyes, lime juice, and house-made pineapple and achiote syrup.

“With the vast array of incredible agave spirits available, it’s common to see Margaritas made with some of the lesser known categories like mezcal, sotol, raicilla, and bacanora,” notes the Wynn’s Mercer Boarini. “I love to curate the flavors of a Margarita around the nuances in the agave spirit and the ingredients in the paired cuisine, such as adding chicha morada, mango, cucumber, or chile.” Her Temple of Doom ($21) features Dos Hombres mezcal, Empirical Ayuuk—a spirit comprising pasilla mixe chiles from Oaxaca, Mexico—Giffard Caribbean Pineapple liqueur, lime and pineapple juices, and house-made grilled pineapple, chipotle, and habanero shrub. At Eight Bar, located on the ground floor of the Chicago steak house Maple & Ash, meanwhile, bar director Mario Flores’ Little Papi ($20) mixes equal parts Patón Silver Tequila and Nocheluna sotol, plus Alma Finca orange liqueur, Mommenpop Blood Orange aperitif, house-made hoja santa syrup, and lime juice.

“Margaritas will continue to evolve in flavor, just as cuisine does,” Mercer Boarini adds. “I think as people continue to explore authentic Mexican flavors they’ll be highlighted more in the Margarita.” At Alta Calidad, Munoz’s El Tamarindo ($17) is a milk-washed blend of Altos Blanco Tequila, tamarind purée, fresh lime juice, and agave syrup, garnished with a tamarind candy. “As the Margarita gets more popular, the structure gets looser, which is very fun,” Mayz says. “Different citrus replacements, spice, smoke, and overall complexity makes the cocktail ever-evolving.”