When it comes to making a good margarita, the tequila you choose makes a world of a difference. Some are agave-forward, while others lean a bit sharper. But which ones are the best? Instead of relying on shelf labels or guesswork, I went straight to the source: bartenders who make this cocktail night after night.
I asked three professional bartenders to share what tequila they prefer to use when making a margarita, whether they’re shaking up a classic for a crowd or making one for themselves. Their answers include a few all-star bottles that should absolutely be on your bar cart.
Tyler from Pretty Ricky’s in New York City leans mezcal for cocktails, but if he’s using tequila he “always uses Espolòn.” The reason? The reposados (which means it was aged in oak barrels). This process adds a bit of oakiness and vanilla notes that create a “richer, more layered margarita,” which keeps its refreshing edge.
A great margarita starts with a clean, versatile base, according to Thomas, bartender at Webster Hall in New York City. He says it’s more “dry” than some tequilas and “makes for a balanced, not-too-agave-forward margarita.” As a bonus, it’s also reasonably priced, which makes it an easy go-to for both casual mixing and elevated cocktails.
A popular pick behind the bar, Casamigos is known for its smooth, approachable character. It brings a softer, slightly sweeter profile to a margarita, “which can make the drink feel more rounded and smooth,” according to Nancy, my best friend’s mom and bartender at Portside Tavern in Cape Cod. She says that this style of tequila works especially well for those who prefer a less alcohol-forward and more citrusy take on the beloved cocktail.
What’s your favorite tequila? Tell us about it in the comments below.
