Making the perfect margarita is as easy as 1, 2, 3 and what better way to learn than with recipes from Nacional 27, Tallboy Taco and El Segundo Sol! Whether you prefer it on the rocks or frozen, choosing the best ingredients is a must for perfecting this classic cocktail. For on the rocks drinkers, The experts at Nacional 27 are here to share a step-by-step of now to make their signature N27 Margarita. More into frozen? Try El Segundo Sol’s Frozen Margarita recipe!

frozen margaritas

Check out Nacional 27’s step-by-step recipe below!

Nacional 27 Casamigos Tequila

Nacional 27 use Casamigos Tequila, which is grown in Mexico from Blue Weber Agave and aged for six months in American oak barrels.

Accompanying the Tequila is Triple Sec, a liqueur made from triple distilled orange peels.

Nacional 27 Triple Sec

Mixed with freshly squeezed lime juice, they add a splash of Brugal Anejo Rum, a Dominican spirit that provides the perfect bold, adventurous finish.

Nacional 27 Brugal Rum

To finish garnish with salt, ice, a lime wedge and serve.

Nacional 27 Signature N27

If you would like to make it a Cadillac Margarita, simply hold the Triple Sec and add Grand Marnier Cognac for a spicy, vanilla sensation to your drink.

Nacional 27 Signature Margarita

Prefer your marg frozen? Check out El Segundo Sol’s Frozen Margarita recipe.

To download a printable version of the El Segundo Sol Frozen Margarita recipe, click here.

El Segundo Sol Frozen Margarita

El Segundo Sol – Frozen Margarita

Yields: One 12oz Glass

INGREDIENTS

¾ oz  Sauza Blanco
½ oz  Bauchant Orange Liqueur
¼ oz  Fresh Lime Juice
1 ¼ oz  Simple Syrup
3 ¾ oz  Water

METHOD

  1. Use blender to combine Sauza Blanco, Bauchant Orange Liqueur, fresh lime juice, simple syrup and water with ice to create slushy consistency.
  2. Garnish: Salt rim & Lime Wheel on rim

 

Nacional 27 – N27 Margarita

To download a printable version of the Nacional 27 N27 Margarita recipe, click here.

Yields: One 12oz Glass

INGREDIENTS

1 ½ oz Partida Reposado Tequila
½ oz Brugal Anejo Rum
½ oz Triple Sec
1 ½ oz sour mix

METHOD

  1. Add all ingredients to shaker with ice, shake and strain over salt-rimmed low ball glass with ice.
  2. Garnish with lime wedge and pina leaf.

 

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