While the origin of the margarita is disputed, one thing is certain: it is a reliable and refreshing warm-weather cocktail.
As Beverage Director of Rita Cantina in Springs, NY, Adam Miller came up with a recipe that strikes a balance between a traditional margarita and a syrup-enhanced modified version.
Miller boasts years of cocktail-conconting experience at various Manhattan establishments; and at Rita Cantina, his drinks are always fresh and locally sourced, with homemade syrup replacing Cointreau and top-notch tequila. We were lucky enough to get our hands on Miller’s classic margarita recipe, which comes infused with orange just like popular summer cocktails Aperol Spritz and Negroni.
"When opening a restaurant named Rita, you are immediately putting a lot of weight on your MargaRITA recipe,” Miller tells us. “The internal debate between a 'classic' with Orange Liqueur and the 'Tommy's Style' was extensive. The only solution here was to attempt a hybrid! The orange agave syrup brings in the rich agave notes found in Tommy's and the orange notes found in the original classic. This makes for a well-balanced, classic-adjacent margarita that we found thoughtful and unique to Rita."
Unlike mojitos, notorious among bartenders for their lengthy steps, margaritas are quick and easy to create at home. This particular recipe will be sure to impress any guest with the addition of its homemade syrup, which can be refrigerated for up to three weeks. Making this cocktail could not be any easier.
Adam Miller's Orange Agave Syrup Recipe
666g 100% blue agave syrup
333g filtered water
1g orange peels
Combine all ingredients in a food-safe container and blend with an immersion blender until smooth.
Strain through an Ultra Bag or cheesecloth to remove the orange.
Bottle and refrigerate.
Adam Miller’s Classic Margarita Recipe
2 oz blanco tequila (we use Cazadores)
1 oz fresh lime juice
1 oz orange agave syrup
Combine all ingredients in a shaking tin and shake.
Fine strain over fresh ice and garnish with a lime and a kosher salt or Taji rim.
Serve in a double old fashioned glass or rocks glass (12.5 oz and above).