Best Margarita Bars for National Margarita Day 2013

Apples should be replaced with agave (tequila that is). For example, the antiquated saying should be revamped like this: “One margarita a day, keeps the doctor away.” And since it’s National Margarita Day 2013 today, February 22, we will certainly be celebrating to the fullest.

America’s Best Margarita Bars

COMAL, Berkeley, CA – COMAL has turned up the volume with their version of the margarita with Cimarron Blanco, orange-scented agave syrup and lime. Other favorites of ours are the Abuelo Sucio (dirty grandpa) of Siete Leguas Reposado, Mina Real Reposado Mezcal, Jarabe de Grenada, house bitters and Jack Satan of Partida Reposado, hibiscus syrup, infierno tincture, and lime. Pair that with hemp hen-of-woods mushroom quesadillas, and you’ve got yourself a radical National Margarita Day!

Tres, San Francisco – Tres’ margarita cocktail menu, specializing in 100% agave tequila, is organized by type of tequila: unaged blanco, lightly oaked reposado, oak-aged añejo and special edition reserva. All have a base of fresh-squeezed Mexican lime juice and agave nectar.

Rivera, Los Angeles – Chef John Rivera is serious about making everything from scratch in his restaurants, including the Curaçao (orange liqueur). Order a traditional margarita with your choice of over 20 blanco tequilas. Or try out the Tommy’s Margarita (inspired by Tommy’s Mexican Restaurant in San Francisco) which swaps Curaçao for agave nectar.

Hugo’s, Houston, Texas – A former plumbing-supply store turned elegant Mexican restaurant, Hugo’s stocks a variety of tequilas and makes some of the best margaritas in town. Shaken tableside, the cocktails are simple and balanced: unaged blanco tequila, lime juice and Cointreau.

Big Star, Chicago – Two star chefs, Paul Kahan and sous-chef Justin Large, converted a dive bar in Wicker Park, to a ‘California honky tonk’ bar and taqueria. Highlights include the pork-belly tacos and the lightly smoky Big Star margarita made with Herradura Plata, San Luis mezcal, lime juice and orange curacao. bigstarchicago.com

Mayahuel, New York City – Philip Ward, one of the city’s best mixologists, opened this East Village tequila and mezcal bar in 2009 with stellar cocktails and Mexican food. One of the off-menu drink specialties is a superb classic margarita with blanco tequila, Cointreau and lime juice.

Jimmy’s, Aspen, Colorado – This apres-ski Aspen institution, located in the Rocky Mountain’s most chic town, has more than 100 tequilas and mezcals. They make great margaritas and host legendary Saturday night Latin-dance parties.

Malverde & La Condesa, Austin, Texas – Perched above 2nd Street, Malverde offers skyline views of downtown Austin. And La Condesa offers one of Austin’s best and biggest tequila and mezcal menus with flight offerings to boot. The El Cúbico margarita is out of this world with whole leaf tobacco-infused cazadores reposado, vanilla infused brandy, lemon, grilled pineapple juice, mezcal essence, and volcanic-saffron-infused salt rim.

Relish at the Phoenician, Scottsdale, Arizona – So it’s a burger bar, but it’s also home to one of North America’s largest premier tequila collections. Relish more than just the burgers and tableside s’mores while you sip a margarita, testing out the various tequilas you’ve never heard of, overlooking the gorgeously manicured lawns of the luxury resort’s golf course.

Margarita Recipes

Tommy’s Classic Margarita by Tommy’s Mexican Restaurant

1 lime wedge
Kosher salt
Ice
2 ounces reposado tequila
1 ounce fresh lime juice
1/2 ounce agave nectar or juice

Moisten the outer rim of a rocks glass with the lime wedge and coat lightly with salt. Fill a cocktail shaker with ice. Add the tequila, lime juice, and agave nectar, then shake well and strain into rocks glass.

The Un-Tequila Margarita by Drink.Well’s Jessica Sanders

1.5 oz Hangar One Chipotle Vodka
3/4 oz Combier Orange Liqueur
3/4 oz fresh grapefruit juice
1/2 oz fresh lime juice
3 drops Hellfire Shrub

*Shaken with ice and strained on the rocks. Garnished with a lime wedge.

Tamarind Margarita, by Viceroy Zihuantanejo

8 oz. tamarind pulp
1 ½ ounces white tequila
1 oz. orange liqueur (Cointreau) or Triple Sec
½ ounce lemon juice
Ice

Blend all ingredients in the blender and serve in cup decorated with tamarind. Rim edges with salt and pepper and serve frozen.

Mango-Habanero Rita, Courtesy of Jack Allen’s Kitchen

.5 oz Habanero Simple Syrup
.5 oz Mango Puree
1.25 oz Dulce Vida Reposado Tequila
.75 oz Paula’s Texas Orange
1 oz fresh lime juice

Combine all ingredients in cocktail tin. Add a scoop of ice. Shake and strain over ice. Garnish with lime or chile.

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Want to find a National Margarita Day 2013 party in your city? Visit ‘Find a Party’ at the National Margarita Day’s own website.