How to make margaritas at home for international Margarita Day- according to a mixology experts

A series of simple Margarita recipes and tools have been released after it emerged one in four homemade cocktails are a ‘disaster’. With people turning to mixing their own drinks at home during the lockdown, a study of 2,000 drinkers found many are still far from mastering the art of mixology.

A quarter of the drinks made at home go wrong - ending up too strong or simply tasting terrible. 

Just one in three were aware that tequila is typically used to make a Margarita, with 40 per cent finding it harder to make than other cocktails. And 75 per cent would be unable to make the drink without a detailed guide.

The perfect guide.

As a result, PATRÓN tequila has partnered with experts to provide tools and some easy-to-follow recipes for people to enjoy the classic cocktail on International Margarita Day on February 22nd.

Bespoke Margarita kits are available from mixology platform Difford’s Guide, along with tips and tricks from celebrated bartenders around the world and signature PATRÓN recipes on the PATRÓN Margarita Pantry on the UK Amazon Brand Store.

More than 30 different ready Margaritas have also been created by top UK’s bars available to order for home delivery from The Drinks Drop as part of PATRÓN Margarita Month (£1 for each cocktail sale donated to the venue to support the bar trade).

Among these cocktails, a special Margarita Collection set designed by Ago Perrone and Giorgio Bargiani from the world’s best bar, London’s Connaught Bar, whose proceeds will be entirely donated to the Covid fund of The Drinks Trust.

Matthew Sykes, from PATRÓN tequila, said: “The Margarita is one of the most popular cocktails around the globe.

“As the world’s first super-premium tequila brand, we are committed to championing this drink by demonstrating its perfection across the different versions and flavours it offers.

“This research supports our dedication to inspire consumers to embrace the versatility of the cocktail and find the best Margaritas, be these made at home or by expert bartenders. 

“With the help of our brilliant partners from the mixology world, we are going to give consumers the tools to do so and celebrate the popular cocktail in the best way on International Margarita Day”.

Nations most popular cocktails

The study found the Margarita is one of the most popular cocktails, along with the Gin and Tonic, Mojito, Piña Colada and the Bloody Mary.

But the Margarita also features among the top five most difficult to make with many existing recipes and variants of the cocktail a major barrier to mastering the drink.

The difficulty to achieve a good cocktail without a supporting recipe and to balance the sour component of the lime juice are additional factors that hinder the outcome of a perfect Margarita.



While there are many stories about the origin of the Margarita, the first time the world heard about this infamous cocktail was in December 1953 in the pages of Esquire Magazine in the US. The recipe is precisely what we would recognise today as a traditional Margarita: tequila, lime juice, triple sec, salt rim on the stemmed glass.

It took a few more years before the Margarita could really take off though. The evidence suggests that it was Vern Underwood, a Los Angeles liquor importer and distributor, who really got things going when he noticed that Tail o’ the Cock restaurant was selling incredible amounts of Tequila thanks to the Margarita, a cocktail that the venue’s bartender John Durlesser had named after his girlfriend Daisy around 1939. Advertised by Underwood, by the middle of the 1960’s the Margarita was everywhere.

Key facts:

  • Classically, the Margarita is defined by the combination of:

o   Tequila

o   Lime juice

o   Orange liqueur or triple sec (balances the sourness of the lime and adds aromatic orange notes)

  • To dial up the sweetness of the cocktail, it’s common to add a spoon of sugar syrup or, better, agave syrup.
  • Margaritas can use either Silver (Blanco) or Reposado tequila (slightly aged). While Reposado tends to be the Tequila of choice in Mexico adding a mellow complexity and a smoother taste to the drink, Silver tequila is more broadly available and conveys the cocktail a bolder agave flavour.
  • The salt rim is synonymous with the Margarita as it intensifies the sweet and sour flavours of the drink but, depending on taste, is optional. Adding just a half glass rim of salt will allow you to taste both options while also allowing a small pinch of salt to fall into your glass and make the cocktail more delectable.

Below are Patrón Margarita recipes featuring Silver and Reposado, as well as more contemporary signature, the Spicy Margarita.


45ml Patrón Silver Tequila

15ml Premium orange liqueur

15ml Fresh lime juice (freshly squeezed)

7.5ml Agave syrup

Cubed ice

Coupe glass

Lime wedge and rock salt rim (optional) for garnish


If desired, rub lime over half of the rim of a chilled coupe glass and roll in rock salt

Add ice, Patrón Silver Tequila, premium orange liqueur, fresh lime juice and agave syrup to a shaker. Shake for 15 seconds and strain into a chilled coupe glass. Garnish with a lime wedge


35ml Patrón Reposado Tequila

15ml Premium orange liqueur

15ml Fresh lime juice (freshly squeezed)

7.5ml Agave syrup

Cubed ice

Coupe glass

Lime wedge and rock salt rim (optional) for garnish


If desired, rub lime over half of the rim of a chilled coupe glass and roll in rock salt

Add ice Patrón Reposado Tequila, premium orange liqueur, fresh lime juice, agave nectar to a shaker. Shake for 15 seconds and strain into chilled coupe glass. Garnish with a lime wedge.


1 Fresh red chilli deseeded and chopped

2 Sprigs of coriander

50 ml Patrón Reposado Tequila

25ml Lime juice (freshly squeezed)

10ml Agave syrup

Cubed ice

Rocks glass

Half cut chilli with stem in place for garnish


Muddle half a deseeded fresh red chilli and 2 sprigs of coriander in the base of shaker. Add Patrón Reposado Tequila, agave syrup and fresh lime juice and shake. Strain into rocks glass over ice. Garnish with a half-cut chill with stem in place