The Margarita Lineup That'll Steal the Show

Let’s be honest, margaritas rarely need a reason. But with Cinco de Mayo on the calendar and warmer evenings officially in the forecast, it’s not just about serving drinks, it’s about setting a scene.

I’m sharing three of my favorite margarita recipes I keep in rotation. Serve them up on with all the accoutrements needed on your margarita board, or let your guests create their own versions. 

Spicy + Smoky Margarita

A little fire, a little flair. This one’s for your guests who like their drinks with drama.

• 3 oz tequila
  

• 2 oz triple sec
  

• 1 oz fresh lime juice
  

Rub a lime wedge around the rim of your glass and dip it in salt. Shake all ingredients with ice and pour over an oversized cube.

Then—and here’s where it gets fun—float a dehydrated lime wheel on top of the ice, add a sugar cube dipped in overproof rum, and light it with a refillable torch-style lighter (this one’s my favorite). A quick pinch of cinnamon over the flame adds a soft smoky kick that lingers just right.

Blackberry Margarita

Dark, juicy, and a little wild—this one’s a showstopper.

• 4 muddled blackberries
  

• 3 oz tequila
  

• 1 oz triple sec
  

• 1 oz lime juice
  
  

Muddle blackberries in your shaker, then add the rest and shake with ice. Rim your glass with lime and dip in Tajín (go heavy—it’s worth it). Strain over a big cube and garnish with a blackberry speared through a sprig of rosemary. A thin wedge of blood orange on the rim adds color and a whisper of citrusy depth.

Pineapple Margarita

Bright, tropical, and unapologetically fun.

• 3 oz tequila
  

• 1 oz pineapple juice
  

• 1 oz triple sec
  

• 1 oz lime juice
  
  

Shake it all up and pour into a glass rimmed with Tajín, filled with one of those oversized clear cubes that just make a drink feel elevated. I love adding a few spicy dried mango spears (hello, Trader Joe’s chile mango), a fresh pineapple slice, and those pineapple leaves you were going to toss—don’t. They’re the finishing touch.

Pro Tip: Bring the Heat
I keep a chile de árbol tincture on hand at all times—it’s an easy way to infuse a margarita with slow-building heat.

Just pop a handful of dried chiles into a jar (I like this one) and cover with your favorite tequila. Let it sit for 48 hours, and you’ve got a fiery, flavorful kick that plays beautifully in everything from a classic marg to a rim refresh. Start small: a drop or two goes a long way.

Whether you go full fire and garnish or keep it pared back with your favorite classic, set the tone, offer a few options, and let your guests get creative. That’s the joy of it.

So go on, build your board, stock your ice, light your sugar cube (safely, of course), and let the evening take it from there.

Want to see how I style my own board? Find my full margarita board guide  HERE.