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Margarita Recipes from Top Restaurants in Phoenix

Originating from the heart of the Southwest, these vibrant Margarita recipes takes center stage in the world of mixology, transforming the classic margarita into a work of art that tingles the taste buds. From the swanky rooftops of urban bars to the serene poolside retreats of desert resorts, we're uncovering the secrets, stories, and sensational recipes that make the Margarita a must-have in every drink menu.

Get ready to discover the perfect balance of sweet and tangy, all while basking in the sun-soaked spirit of the Southwest. So, whether you're a seasoned cocktail connoisseur or a newcomer to the world of mixology, let's shake things up and sip our way into the magical world of Margaritas!

The Original Dust Cutter by Renaissance Phoenix Downtown Hotel

• 1 ½ oz. Corrido Reposado 
• ½ oz. Giffard Apricot 
• ¾ Fresh Lime 
• ¾ Pineapple Juice 
• Wild Hare Absinthe Rinse 

Shake until frothy. Strain over new ice. Garnish with abundant mint. 

Blood Orange Margarita by Ember at the We-Ko-Pa Casino Resort 

• 2 oz. Lalo Blanco Tequila 
• 1 oz. Fresh Lime Juice 
• ¾ oz. Demerara Simple Syrup 
• 1 oz. Blood Orange Syrup 
• Float Grand Marnier 

Garnish With a Blood Orange and ½ Tajin/½ salt on the rim of the glass. The perfect margarita made with Lalo Blanco tequila - 100% agave tequila with balanced flavors – while showcasing the vibrant and refreshing essence of its fresh ingredients. 

The Spicy Prickly Pear Delta-Rita by Delta Hotels by Marriott Phoenix Mesa

• 1½ oz. Fiero Serrano infused tequila  
• ¾ oz. Liquid Alchemist Prickly Pear Syrup  
• ½ oz. Botanika Angelica Orange Liqueur  
• ½ oz. Fresh Squeezed Lime Juice  

Shake and strain into a Tajin rimmed highball glass and garnish with a dehydrated orange slice, lime twist, and jalapeño slice. 

Pink Cadillac Margarita by Enchantment Resort

• 2 oz. Don Julio Reposado Tequila
• 1 oz. Cheri’s Desert Harvest Prickly Pear Cactus Syrup  
• 1 oz. Fresh Lime Juice  

Shake Don Julio Reposado Tequila, Cheri’s Desert Harvest Prickly Pear Cactus Syrup, 1oz Fresh Lime Juice together. Strain over fresh ice into a 6oz glass. Top with a float of ½ oz Grand Marnier and garnish with a lime wheel and a Prickly Pear Candy.  

Spicy Ancho Margarita by Arizona Grand Resort & Spa

• ½ oz. LALO 
• ½ oz. Ancho Reyes liqueur 
• ½ oz. Triple sec 
• ½ oz. Agave Nectar 
• ¾ oz. Pineapple juice  
• Fresh jalapeños 

Shake, garnish with fresh jalapeños, and enjoy!

Prickly Pear Margarita by Tempe Mission Palms

• 1½ oz. of your favorite Tequila 
• ½ oz. Triple Sec 
• ¼ oz. Lime Juice 
• ¼ oz. Orange Juice 
• ½ oz. Prickly Pear Syrup 
• 4 oz. Margarita Mix 

Place all ingredients in a ice filled shaker and shake. Strain into a sugar rimmed, bucket glass, filled with fresh ice. Garnish with a lime. 

Blueberry Fresno Margarita by The Phoenician Tavern 

• Coarse kosher salt (for rimming) 
• 1 lime wedge 
• 1½ oz. Hornitos Reposado tequila 
• ½ oz. Cointreau orange liqueur 
• ½ oz. blueberry puree 
• 1 oz. fresh lime juice 
• 2 slices of Fresno pepper, divided 
• 1 lime wheel for garnish 

Prepare a rocks glass by pouring a pour a small amount of coarse salt onto a plate. Rub lime wedge around the rim of half of the glass. Dip rim into salt. Combine tequila, Cointreau, blueberry purée, lime juice, and one Fresno pepper slice in a cocktail shaker filled with ice. Shake vigorously for 20 seconds. Double strain (pour through shaker strainer and then through a fine-mesh strainer) into the prepared rocks glass over fresh ice. Garnish with a skewered pepper slice and lime wheel. 

Ginger Margarita by J&G Steakhouse

• 1 oz. Sauza Hornitos Reposado Tequila 
• 1½ oz. ginger syrup 
• ½ Cointreau  
• 1 rim ginger salt  
• Lime wedge  
• Lime, squeezed & dropped in glass for garnish

Rim Rocks glass with ginger salt and fill with ice. Pour all liquid ingredients into a mixing glass. Add large, cold ice. Shake vigorously. Strain over ice into the prepared Rocks glass. Squeeze lime wedge and drop lime into glass. 

Ginger Syrup Recipe: 

• 3 cups fresh lime juice  
• 2 cups sugar  
• 2 cups ginger, peeled and grated  

Slice ginger with mandoline. Transfer ginger in robot coupe and puree until ginger juice appears. Put sugar and lime juice in a large pot and bring to a simmer. Immediately take off heat. Add ginger and stir frequently. Let sit until room temperature. Strain through a chinois, pushing for total extraction. Store in quart containers and keep chilled.  

Smoked Poblano Margarita by Mowry & Cotton

• 2 oz. El Tesoro Blanco Tequila  
• 1 oz. Fresh Lime Juice  
• 1 oz. Pineapple Juice  
• ¾ oz. Ancho Reyes Verde  
• ¼ oz. Dulce Azul Agave Nectar (local)  

Prepare serving glass by adding ice to a mason jar. Pour all ingredients into a shaker and add ice. Shake vigorously. Strain over ice into mason jar. Garnish with a jalapeno slice and charred pineapple wedge.  

Prickly Pear Margarita by The Phoenician

• 2 oz. Herradura Anejo Tequila 
• ½ oz. Cointreau 
• 1 oz. Prickly Pear Syrup 
• 2 oz. Fresh lime juice 

Fill martini shaker with ice. Add in the tequila, Cointreau, prickly pear syrup, and lime juice. Shake until fully mixed and chilled. Pour into glass and finish with a salted rim and lime wheel garnish.  

Pineapple Jalapeno Margarita by Barrel & Bushel

• 2 oz. Tanteo Jalapeno Tequila 
• ½ oz. Cointreau 
• 1 oz. Lime 
• ½ oz. Simple 
• ¾ oz. pineapple juice 

Shake. Strain. Rocks. Garnish with dehydrated lime & pineapple leaf. 

Rohang Ruby by Quartz 

• 1 oz. blanco tequila 
• 1 oz. mezcal 
• 1 oz. hibiscus grenadine 
• ½ oz. burmese masala infused triple sec 
• ½ oz. sour cherry juice 
• 2 dashes fish sauce 
• 2 dashes orange bitters 
• 1 makrut lime leaf 

Rim the glass with burmese chili salt. Shake all ingredients over fresh ice and strain into glass. Top with ice and garnish with candied hibiscus flower and lime leaf. 

Marg Al Melone by The Sicilian Butcher

• 1½ oz. tequila  
• 1 oz. lime juice  
• ¾ oz. honey syrup  
• ¾ oz. melon liqueur 
• 1 oz. melon foam 
• Mint spring and a melon ball for garnish

Add all ingredients to a small tin except for the melon foam. Fill small tin with ice and shake for 10-15 seconds. Double strain into the glass. Using a whipping siphon, dispense an even layer of melon foam over the top of the cocktail. Garnish with a mint sprig and melon ball on a skewer. 

Birria Margarita by The Mexicano 

• 1½ oz. Corrido Blanco Tequila 
• ½ oz. Aperol 
• ½ oz. Ancho Chili Syrup 
• ¼ oz. Strawberry Syrup 
• 1 oz. Lime Juice 

Shake with ice, double strain over fresh ice into a rocks glass, and garnish with a dried chili. 

Tropic Like It's Hot by Diego Pops 

• 1½ oz. 1800 Coconut Tequila 
• ¾ oz. St Elder Elderflower liqueur  
• ½ oz. Tres Agave Nectar 
• ½ oz. Fresh squeezed lime juice 
• Muddled jalapeños 
• Tajín Rim with a pineapple frond and a key lime with a flammable liquor for garnish

Shake with ice and strain over fresh ice into a rocks glass with a tajin rim. 

Violet Margarita by The Wigwam

• 1½ oz. LALO Tequila 
• ¾ oz. Italicus Rosolio di Bergamotto 
• 1 oz. violet syrup 
• 2 oz. fresh lime juice 
• Violet salt & sugar rim  

Rim a coupe glass with the violet salt and sugar mixture. Shake ingredients with ice, strain into coupe, top with edible flowers, and enjoy! 

Get Pink-y With It by The Westin Kierland Resort & Spa

• 1¼ oz. Casamigos Reposado 
• 1¼ oz. Fresh Lime Juice 
• 1¼ oz. Agave  
• 1¼ oz. Prickly Pear Syrup 

Poured at The Westin Kierland’s Adventure Pool, this Prickly Pear Margarita looks hot, but tastes cool and refreshing! It also plays into Westin’s Wellness platform, as prickly pears are high in water, fiber, calcium, potassium and amino acids – this margarita is not only delicious, but good for you! 

Amalfi Margarita from La Zozzona at Grand Hyatt Scottsdale Resort

• 2 oz. El Tesoro Reposado GHS private barrel
• ¾  oz. Limoncello
• ¾  oz. simple syrup
• 1½ oz. lemon