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Blue Agave Margarita

Blue Agave Margarita

The Blue Agave Margarita is a delicious blend of flavors. You’ll first notice the smooth, sweet taste of blue agave nectar, which pairs wonderfully with the tangy lime juice. The salted rim adds a burst of flavor that balances the sweetness and acidity, creating a perfect harmony in your mouth. It’s a drink that leaves a refreshing aftertaste, making you crave another sip.

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Prep Time: 4 minutes
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Course: Drinks
Cuisine: Mexican
Servings: 1
Calories: 226kcal
Author: Paul Kushner
Savor the authentic flavor of our Blue Agave Margarita, made from 100% pure blue agave tequila. Perfect to appreciate the essence of margarita.

Ingredients

Instructions

  • Start by salting the rim of your margarita glass. Rub a lime wedge around the edge and dip it into salt.
  • Fill your shaker with ice, tequila, blue agave nectar, and fresh lime juice.
  • Shake well until the mixture is chilled.
  • Strain the drink into your prepared glass.
  • Garnish with a lime wedge and enjoy.

Notes

FAQs

Can I use any type of tequila? It’s best to use tequila made from 100% agave for a smoother, more flavorful drink.
Is it necessary to use fresh lime juice? Yes, fresh lime juice makes a big difference in taste compared to bottled juice.
Can I make a pitcher of this margarita? Absolutely! Just multiply the ingredients by the number of servings you need.

Nutrition

Calories: 226kcal | Carbohydrates: 24g | Protein: 0.1g | Fat: 0.1g | Polyunsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 14IU | Vitamin C: 13mg | Calcium: 4mg | Iron: 0.1mg
Tried this recipe?Leave a comment and let us know how it was!
Blue Agave Margarita
See also  Cuban Peach
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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