Saturday is National Margarita Day, and local restaurants have a variety of tasty concoctions just perfect for the celebratory day — or any day.
SOL Cocina Director of Beverage Colin Pflugradt offers monthly, rotating Farmers’ Market margaritas that are made with seasonal ingredients. They also have their own single-barrel tequila that is uniquely made for SOL Cocina by Casa Noble distillery.
For the month of February, SOL is offering a rose and hibiscus margarita made with Casamigos blanco tequila infused with dried hibiscus flowers and rose buds for 36 hours, and a prickly pear frozen mimosa made with prickly pear puree and sparkling wine.
My go-to margaritas at SOL are the watermelon margarita with crushed watermelon shaken with blanco tequila, fresh lime, and agave nectar, and — when the weather is warm — the frozen margarita with fresh citrus and premium blanco tequila, “frozen to velvety smoothness.”
Craving coastal views, fresh seafood and premium libations? Head over to Fly-N-Fish on the Balboa Peninsula for sunshine and seafood — and more margaritas.
Their expansive drink menu features several top-shelf sippers, including the Newport margarita made with Hornitos tequila, Patrón citronge liqueur and topped with Grand Marnier — a natural combination for cocktail purists and a true toast to Southern California style.
Meanwhile, Las Brisas in Laguna Beach also has endless views of the coast, and they have a seemingly endless list of margaritas.
For example, the pineapple express uses spicy pineapple with an El Silencio mezcal swizzle, while the Acapulco style uses Patron silver and passion fruit with a champagne float. And then there’s the coco verde with Casamigos reposado with coconut, Ancho Reyes and nutmeg.
For me, I like their basic margarita with Pueblo Viejo blanco, lime juice, and agave, and the cadillac margarita with Maestro Dobel, Grand Marnier, lime juice, and agave.