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!

That’s a Spicy Mango from Artizen, Crafted American Kitchen & Bar at The Camby, Autograph Collection 

Artizen at the Camby Margarita

  •  2 oz Mi Campo tequila 
  • 1-2 oz Fresh Lime Juice (the juice of one lime) 
  • 4 oz fresh mango puree 
  • 2 small slices of jalapeños 
  •  Tajin 
  •  Limes or jalapeños for garnish 

Tajin-rimmed glass is a must — the Tajin is actually present on the glass to help bring out the sweet and sour flavors of the drink.  The tajin intensifies the drinker’s perception of the drink’s aromas, making the flavors even more powerful. 


Ancho Margarita from Aunt Chilada’s Tempe at Arizona Grand Resort & Spa 

Aunt Chiladas Tempe Ancho Margarita

  • 1.5 oz Lalo Tequila  
  • .75 oz Triple sec  
  • 2 oz Pineapple Juice 
  • Fresh Lemon and Lime juice 
  • .25 oz Ancho Reyes Chile Liquor  
  • Diced Jalapenos 

Shake with ice and strain over ice in a Tajin-rimmed rocks glass. Garnish with diced jalapenos and a lime wedge and enjoy!


High Proof Margarita from BARCOA Agaveria

Barcoa Margarita

  • 1.5 oz Tequila Corrido High Proof Blanco 
  • .75 oz fresh squeezed lime juice 
  • .5 oz agave syrup* 

Pour all ingredients into an ice-filled shaker. Shake the heck out of it and pour into a rocks glass rimmed with a thirds mixture of Kosher salt, sea salt, and Tajin.  

*We prefer thinning store-bought agave nectar 2:1 with water. Boil 1/2-cup of water, add 1 cup agave nectar. Stir and let cool before using. 


Red Dawn Margarita from Barrel & Bushel

Red Dawn Margarita Barrel & Bushel

  • 1.5 oz Tequila 
  • .75 oz Aperol 
  • .75 oz lime juice 
  • .5 oz grenadine 
  • 2 dashes of Angostura bitter

Shake in mixer, strain over large ice cube with black salt rim & dehydrated lime. 


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

Delta Margarita

  • 1.5 oz Fiero Serrano infused tequila  
  • .5 oz Botanika Angelica orange liqueur 
  • .75 oz Fresh lime juice 
  • .5 oz Simple syrup 
  • 2 dashes Fee Brothers grapefruit bitters  

Shake with ice, strain into a tajin-rimmed rocks glass and garnish with a dehydrated grapefruit slice.


Yuzu Guava Margarita at Donabe at W Scottsdale

Yuzu Guava Margarita Donabe

  •  2 oz Angelisco Blanco Tequila 
  •  .5 oz St Germain 
  •  .5 oz Yuzu Juice 
  •  .5 oz Lime 
  •  .5 Agave 
  •  1 oz Guava Nectar 

Garnish with dehydrated lime and buzz button.


FLORA e FAUNA at Dust Cutter at The Renaissance Phoenix Downtown

Flora e Fauna Dust Cutter

  • 1.5 oz Lalo Blanco Tequila 
  • .75 oz Elixir Combier 
  • .5 oz Chelly Modernized Limoncello 
  • 1.5 oz Housemade Jamaica Syrup 
  • .5 oz Lavender 
  • 1 oz  Fresh Lemon Juice 
  • 3 dashes Orange Blossom Water 
  • 1 egg white 

Garnish with micro sun daisies and rosemary from chef's herb garden.


Smoke Show Margarita from Eden Rooftop Bar

Eden Rooftop Bar Margarita

  • 1.5 oz Tequila 
  • .5 oz Mezcal 
  • .5 oz Smoked Strawberry Simple Syrup 
  • .5 oz Combier L’Original Liqueur D’Orange 
  • .75 oz Lime Juice 

 The “local flair” will come from the smoked strawberry syrup as we utilize mesquite wood chips to infuse flavor into the drink. Mesquite is a plant native to the Southwest with a long history of being used for cooking in tools and is currently being cultivated and used as a drying agent for a locally-made whiskey in Tucson, Arizona. 


Pink Cadillac Margarita from Enchantment Resort 

Pink Cadillac Margarita Enchantment Resort

  • 2 oz Herradura Reposado 
  • 1 oz Lime 
  • 1 oz Prickly Pear syrup 
  • .5 oz Gran Marnier float 

Shake ingredients with ice and strain over ice in tall glass. Garnish with lime wheel.


White Hibiscus Margarita from Hyatt Regency Scottsdale Resort & Spa at Gainey Ranch

Hyatt Regency Scottsdale White Hibiscus Margarita

  • 1.5 oz El Tesoro Reposado hrs private barrel 
  • .75 oz Coconut 
  • .75 oz Organic hibiscus 
  • .75 oz Lime juice 

Shake with ice and strain over rocks in rocks glass, garnished with salted rim and lime. 



Hibiscus Margarita from Latha Restaurant and Bar

Hibiscus Margarita Latha

  • 2oz Tequila  
  • 2oz Housemade Sorrell Tea (view recipe below) 
  • .5oz Simple syrup 
  • .5oz Lime juice  

Add all ingredients into a shaker and shake. We recommend serving in a rocks glass. Garnish with a lime slice and even pineapple leaves if you have some on hand. Enjoy!  


Sorrel Tea Recipe 

4oz Hibiscus Leaves   

  • 4 cups of  Water  
  • 4oz of Brown Sugar  
  • 2 sticks of Cinnamon   
  • 1 cup chopped Pineapple   

Heat water, add hibiscus leaves, sugar and cinnamon. Allow to boil for 3-4 minutes. Remove from heat and add pineapple. Allow product to cool overnight or 6-8 hours. Strain and serve. 


Peach Pineapple Margarita by Lon’s at the Hermosa Inn

Peach Pineapple Margarita Lons

  • 2 oz Codigo Blanco Tequila 
  • 1 oz Lemon Juice 
  • .75 oz Agave Nectar 
  • .5 oz Peach Liqueur 
  • .5 oz Pineapple Juice 
  • 2 dashes of Angostura Bitters and Bitterman’s Tiki Bitters  

Shake with ice and strain over ice in rocks glass. Garnish with a Tajin rim and pineapple slice 


The Citrus Path Margarita by Omni Scottsdale Resort & Spa at Montelucia 

Omni Montelucia Margarita

  • 5 Andalusian Orange Wedges 
  • .75 oz of lime juice 
  • 1.5 oz Tequila 
  • .5 oz Cointreau 
  • 1 oz Coconut cream 
  • .5 oz Agave syrup 

Muddle oranges and lime juice. Combine with remaining ingredients, shake with ice and strain over ice in rocks glass. 


Prickly Pear Margarita by Queen Creek Olive Mill 

Prickly Pear Margarita

Combine all ingredients in a glass, move to a shaker and add ice. Shake vigorously. Salt the rim of the glass, then pour liquid from the shaker into the glass, holding the ice so it stays in the shaker. Enjoy! 


El Matador Margarita by Renata's Hearth at Arizona Biltmore – A Waldorf Astoria Resort 

Arizona Biltmore El Matador Margarita  

  • 1 oz lime juice 
  • 1 oz hibiscus syrup 
  • .5 oz pomegranate syrup 
  • .5 oz Union ‘UNO’ Mezcal 
  • 1.5 oz habanero-infused Don Julio Reposado 

Shake/strain into rocks glass over fresh ice. Garnish with edible flowers & glitter. Smoke under cloche. 


The Desert Bloom Margarita by ShadowRock Tap + Table at Hilton Sedona Resort at Bell Rock 

The Desert Bloom Margarita Hilton Sedona

  • 1.5 oz Lalo Blanco 
  • 0.75 oz Aperol 
  • 2 oz wild hibiscus 
  • 2 oz lime 
  • 2 oz agave 

Shake ingredients with ice and pour into mason jar. Top off with ice and serve. 



Spicy Peach Margarita by The Wigwam 


The Wigwam Spicy Peach Margarita

  • 1.5 oz Fiero Habanero Tequila 
  • .75 oz Triple Sec 
  • .75 oz Fresh Lime Juice 
  • .5 oz Peach Reàl 

Shake ingredients with ice then strain over fresh ice in a glass rimmed with agave syrup and Tajín. Enjoy! 


It's Berry Thyme Margarita by Wrigley Mansion 

Wrigley Mansion Margarita

  • 1.5 oz Celaya Blanco Tequila 
  • .5 oz St. Germain elderflower liqueur 
  • .75 oz fresh squeezed lime juice 
  • .25 oz fresh squeezed pineapple juice 
  • .75 oz house made raspberry thyme syrup 

Rim a rocks glass with strawberry salt (dehydrated strawberry blended into a dust and mixed with salt). Fill glass with ice and raspberry thyme syrup. Shake remaining ingredients and strain over ice and syrup. Garnish with dehydrated lime wheel.


Watermelon Basil Margarita by ZuZu at Hotel Valley Ho
Zuzu Lounge Watermelon Basil Margarita  

  • 2 oz Flecha Azul Blanco 
  • .5 oz Watermelon puree 
  • .5 oz Aperol 
  • .75 oz Lemon juice 
  • 2 Basil leaves for garnish 

Shake with ice and strain over ice in rocks glass. Garnish with basil leaves.