In honor of National Margarita Day on Friday, February 22, we tapped three of New York’s top bartenders to share their favorite ingredients for constructing a delicious margarita made with Tequila Cazadores, a premium 100% agave tequila by Bacardi.

Keep these combinations in mind to deviate from a classic take on the tequila cocktail:

“I love when cucumber is incorporated in a spicy margarita. The combination of cucumber and spice creates the perfect balance. I use Cazadores tequila for its earthiness – you’ll get an umami experience that’s one you’ll never forget!”

Taylor Rae, bartender at Ghost Donkey

“My favorite is a charred piñas margarita, made with Tequila Cazadores Reposado, piña tatemada, lime juice, angostura. The charred pineapple brings out the smokiness for a really special margarita.”

Channing Centeno, bartender at Otis.

“The aromatics of Tequila Cazadores Reposado are really complimentary in margaritas, especially a classic Tommy’s margarita. The reposado’s aroma is the best of both worlds – the agave and grassy notes can still be tasted in a margarita, accompanied by hints of the barrel and slightly spiced notes.”

Luis Hernandez, Lead Bartender at Gibson + Luce

CAZADORES MARGARITA

Ingredients

– 1 ½ oz. Tequila Cazadores Blanco
– ½ oz. Premium Triple Sec
– ½ Agave Nectar
– 1 oz. Lime
Method: In a cocktail shaker with ice combine all the ingredients, shake and serve over the rocks in glass.

Garnish: With lime and salt optional.

HIGHLAND MARGARITA
Ingredients:

– 2 oz. Tequila Cazadores Reposado
– 1 oz. Agave Nectar
– 1 oz. Fresh Lime Juice
– 4 oz. Grapefruit Juice
– 1 Lime Wheel
Method: In a cocktail shaker with ice combine all the ingredients, shake and serve over the rocks in a bucket glass.

Garnish: With lime, grapefruit slice and salt optional.

JALAPEÑO MARGARITA
Ingredients:

1 ½ part Tequila Cazadores Blanco

– ½ part Premium Triple Sec
– ½ part Agave Nectar
– 1 oz. Fresh Lime Juice
– 1 Slice of Jalapeño

Method: In a cocktail shaker with ice combine all the ingredients, shake and serve over the rocks in glass. Garnish with lime, jalapeño slice and salt optional.