Summer’s clock is ticking, but your cocktail shaker doesn’t have to know that. Before we trade warm patio nights and salt-rimmed glasses for crisp air and pumpkin spice, there’s still plenty of time to work your way through the ultimate seasonal checklist. Whether you’re a classic lime purist, a fan of serious heat, or looking for something unexpected like saperol or coconut, these eight must-try margaritas will help you squeeze every last drop out of the season. Grab some ice, dust off your favorite shaker, and let’s toast to the end of summer.
Creamy Coconut Limoncello Margarita
A tropical-Italian fusion cocktail that marries the bright, zesty notes of Italian limoncello with rich cream of coconut, fresh lime, and tequila. Complete with a fragrant lemon-sugar rim.
Ingredients
- 2 oz Tequila Blanco preferred
- 1/2 oz Limoncello
- 3/4 oz Cream of coconut
- 1 oz Fresh lime juice
- For the Lemon-Sugar Rim
- 2 tbsp Granulated sugar
- 1 tsp Fresh lemon zest
Instructions
- Prepare the rim: On a small plate, mix together the granulated sugar and freshly grated lemon zest. Rub them together with your fingers to release the aromatic lemon oils. Run a lime or lemon wedge around the rim of your rocks glass, then dip it into the lemon-sugar mixture until coated.
- Fill the prepared rocks glass with fresh ice and set it aside.
- In a cocktail shaker, combine the tequila, limoncello, cream of coconut, and fresh lime juice.
- Fill the shaker generously with ice, secure the lid, and shake vigorously for 15 to 20 seconds until the outside of the shaker is frosty and cold.
- Strain the mixture into your prepared glass over the fresh ice.
- Garnish with a fresh lime wheel or a twist of lemon peel, and enjoy immediately!
Blue Coconut Margarita
Ingredients
- 2 oz Blanco tequila
- 1/2 oz Blue Curaçao
- 1 oz Fresh lime juice
- 1/2 oz Cream of coconut plus extra for rimming
- Shredded coconut for rimming
Instructions
- Dip the rim of a rocks glass into cream of coconut, then press into shredded coconut to coat. Fill the glass with ice.
- In a cocktail shaker, combine the tequila, blue curaçao, lime juice, and cream of coconut and ice.
- Shake vigorously for 15–20 seconds until well-chilled.
Coconut Sunrise Margarita
Ingredients
- 2 oz Tequila
- 1 oz Fresh lime juice
- 1 oz Orange juice
- ½ oz Cream of coconut
- ½ oz Grenadine
Instructions
- Add the tequila, lime juice, orange juice, and cream of coconut to a shaker with ice. Shake thoroughly until cold.
- Strain the shaken mixture into the prepared glass.
- Slowly pour the ½ oz of grenadine down the inside edge of the glass; let it settle at the bottom to create the “sunrise” layer.
- Garnish with an orange slice and cherry without stirring.
Hugo Spritz Margarita
Ingredients
- 2 oz Blanco tequila
- 1/2 oz Elderflower liqueur such as St-Germain
- 1/2 oz agave
- 1 oz Fresh lime juice
- 1 oz Prosecco or sparkling wine
- 4 –5 Fresh mint leaves
Instructions
- Gently muddle the fresh mint leaves with the lime juice in the bottom of a cocktail shaker.
- Add the tequila, elderflower liqueur, agave and ice to the shaker. Shake gently until chilled.
- Strain into a wine glass or goblet filled with fresh ice.
- Top with Prosecco.
- Stir gently to combine and garnish with a mint sprig and lime wheel.
Aperol Coconut Margarita
Ingredients
- 2 oz tequila
- 1/2 oz Aperol
- 1/2 oz cream of coconut
- 1/2 oz lime juice
- Toasted coconut or salt and lime zest for rim
Instructions
- Shake the liquid ingredients with ice until very cold and well-combined.
- Strain into a rimmed glass filled with fresh ice.
Spicy Passionfruit Margarita
Ingredients
- 2 oz Blanco Tequila
- 1/2 oz Ancho Reyes Chile Liqueur
- 1 oz Fresh passion fruit
- 1 oz Fresh lime juice
- 1/2 oz Agave nectar
- Tajín seasoning for rim
- Lime wedge for rim and garnish
Instructions
- Run a lime wedge around the rim of a rocks glass and roll the outer edge in Tajín seasoning, then fill the glass with fresh ice.
- Combine the tequila, Ancho Reyes, passion fruit juice, lime juice, and agave nectar in a cocktail shaker filled with ice.
- Shake vigorously for 15 seconds until thoroughly chilled.
- Strain into the prepared glass over fresh ice and garnish with a lime wheel or fresh passion fruit seeds.
Hot Honey Blackberry Margarita
Ingredients
- 2 oz Blanco Tequila
- 1/2 oz Triple Sec or Cointreau
- 1 oz Fresh lime juice
- 1/2 oz Hot honey syrup
- 4-5 Fresh blackberries
- Salt or Tajín for rim optional
- Blackberries and fresh lime wheel for garnish
Instructions
- If rimming the glass, run a lime wedge along the rim of a rocks glass, roll in salt or Tajín, and fill with fresh ice.
- In the bottom of a cocktail shaker, add the fresh blackberries and hot honey syrup, then muddle until the berries are fully broken down.
- Add the tequila, triple sec, lime juice, and a handful of ice to the shaker.
- Shake vigorously for 15 seconds until well-chilled.
- Double strain into the prepared rocks glass over fresh ice to catch any seeds or pulp.
- Garnish with fresh blackberries on a cocktail pick and a lime wheel.
Fig Honey Margarita
Ingredients
- 2 oz tequila
- ½ oz triple sec
- 1 oz lime juice
- ½ oz fig honey syrup
Fig Honey Syrup
- 1 cup water
- 3 to 5 figs sliced in half
- ½ cup honey
Instructions
- Prepare the margarita by adding the tequila, triple sec, lime juice, fig honey syrup and ice to a cocktail shaker
- Shake vigorously until the outside of the shaker is frosty
- Strain into a rocks glass filled with fresh ice
- Garnish with a slice of fresh fig
Fig Honey Syrup
- Make the syrup by combining the water figs and honey in a saucepan
- Simmer gently over medium heat until the honey dissolves and the figs soften
- Mash the figs slightly to release their juices
- Remove from heat and let steep while cooling completely
- Strain the cooled syrup through a fine mesh sieve and discard the solids
- Store in an airtight container, refrigerated, for up to two weeks.
If you love margaritas here are even more margarita recipes to try:
Get 40 fresh seasonal cocktail recipes in my new book, Sips of the Seasons. With recipes for holidays and hosting.
Leave a Reply