The Calamansi Margarita is a bold, citrusy twist on the classic. Calamansi juice gives it a tart flavor that’s like a mix of lime and orange. Lime juice and Cointreau boost the citrus, while agave syrup adds a bit of sweetness. Tequila blanco keeps it smooth and strong. Served over ice with a salt rim, it’s crisp, refreshing, and a little sharp. Great for anyone who loves citrus but wants something a little different.

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Tasting Notes

The Calamansi Margarita brings a citrus-forward profile that’s both tart and lightly sweet. Calamansi juice brighter and slightly more floral than lime adds complexity to the mix. Tequila blanco provides a crisp backbone, while Cointreau smooths out the acidity with its subtle orange flavor. Agave syrup gives a rounded sweetness without overpowering the fruit. The result is a margarita that feels fresh and sharp with a clean finish. The salt rim amplifies the citrus and draws out the drink’s tangy brightness. Expect a drink that is bold, aromatic, and refreshing with a balanced citrus bite.

Equipment and Glassware

To make the Calamansi Margarita, you’ll need a cocktail shaker for proper chilling and mixing. A jigger is essential for precise measurement, and a citrus juicer or reamer will help extract juice from fresh limes or calamansi, if available. A fine mesh strainer ensures a smooth texture. A small plate or shallow dish is helpful for salting the glass rim. Serve this cocktail in a rocks glass or lowball glass, preferably chilled beforehand to maintain temperature longer.

Ingredients

1.5 oz tequila blanco
0.75 oz calamansi juice
0.75 oz agave syrup
0.5 oz Cointreau
0.5 oz lime juice
Salt, for rimming
Garnish: calamansi slice, mint sprig

Instructions

Pour salt onto a small plate. Moisten the rim of a rocks glass with lime juice and dip it into the salt to coat.
Fill the prepared glass with ice and set aside.
In a shaker, combine tequila, calamansi juice, agave syrup, Cointreau, and lime juice.
Add ice and shake well for about 15 seconds.
Strain into the salt-rimmed glass.
Garnish with a slice of calamansi and a sprig of mint.

Pro Tips

Fresh calamansi juice makes a big difference bottled is fine but taste it first.
Roll calamansi between your palm and the counter to get more juice.
Adjust agave syrup to taste if your juice is especially tart.
Double strain to remove pulp if using fresh citrus.
Use flaky sea salt or Tajín on the rim for extra flavor.
Chill your glass ahead of time to keep the drink colder longer.
If mint isn’t available, a thin lime wheel works as garnish.

When to Serve

The Calamansi Margarita works well for any warm-weather gathering—from rooftop parties to tropical dinners. It’s a good match for grilled foods, spicy dishes, or as a palate-cleansing pre-dinner cocktail. Because of its bright, tart nature, it’s also great during brunch or served as a happy hour special. This variation offers a citrus twist that sets it apart from the standard margarita, making it especially welcome in spring and summer menus.

Which Liquor Brands to Choose

Espolòn Blanco – Smooth and peppery with herbal notes.
Olmeca Altos Plata – Clean and great value for mixing.
El Tesoro Blanco – Agave-forward and balanced.
Cointreau – Ideal for orange flavor without added sweetness.
Fresh or frozen calamansi juice – Look for brands like Philippine Brand or Sun Tropics.
Wholesome Organic Agave Syrup – Mild and easy to mix.

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