Hibiscus is a flower with petals that are dried into a tart infusion for teas and aguas frescas. According to Salas, "Hibiscus is a perfect addition to margaritas because it brings a tart, cranberry-like flavor that complements lime and tequila due to its subtle floral sweetness." Furthermore, it imparts a deep red hue to any liquid infusion, which Salas says "[makes] for a visually striking cocktail that's perfect for snapping photos or impressing guests."
There are few problems that can't be fixed with a spicy marg. Whether you prefer a classic recipe or opt for a fun variation - like our spicy grape mezcal margarita recipe - you know that you're getting a punchy hit from the jalapeños and citrusy contrast of the spirits. However, if you want to make an off-the-hook spicy margarita, you're going to want to turn to a different heat source entirely.
Echoing the vibrancy of summer while still celebrating fall's hearty essence, Tasting Table recipe developer, Ksenia Prints' skinny apple cider margarita recipe is everything you could want when hosting a fall dinner party. Trips to the orchards are condensed into sips of cider - made all the more gratifying by the lively spirit of a margarita. At the end of each sip lingers a coziness that warms you right up, and it's exactly what you need when the temperature starts to drop.
A classic margarita is one of the world's most popular cocktails. A three-ingredient recipe consisting simply of tequila, fresh lime juice, and orange liqueur, the classic margarita is equal parts boozy and refreshing. Whether you use the classic Cointreau, an elevated Grand Marnier, or the humble triple sec, orange liqueur is a key element for a perfect margarita - or is it?
Of this we can be certain: The margarita was definitely created in 1938 at the Rancho La Gloria in Baja. Or at Hussong's Cantina in Ensenada. Or at Tommy's Place Bar in Juarez. Or by Dallas socialite Margarita Sames for a party at her home. Or at the Balinese Room in Galveston. Or at the La Plaza Restaurant in La Jolla.
