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Rancho Margarita

The Rancho Margarita is an elevated take on the classic margarita, featuring Clase Azul Reposado Tequila, the refined citrus and cognac notes of Grand Marnier Louis-Alexandre, and the brightness of fresh lime. This luxurious cocktail is smooth, balanced, and full of depth, making it perfect for those who appreciate a top-shelf margarita experience.

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Rancho Margarita

Rancho Margarita

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Grand Marnier, grand marnier cocktails, Lime Juice, reposado tequila, reposado tequila cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz Clase Azul Reposado Tequila
  • 1 oz Grand Marnier Louis-Alexandre
  • 0.75 oz lime juice
  • Dehydrated lime wheel or orange twist for garnish
  • Coarse salt for rimming, optional

Instructions

  • If you prefer a salted rim, rub a lime wedge around the rim of a rocks glass and dip it into coarse salt. Set aside.
  • In a shaker, combine tequila, Grand Marnier Louis-Alexandre, and fresh lime juice.
  • Fill the shaker with ice and shake vigorously for about 15-20 seconds.
  • Strain into a rocks glass over a large ice cube or serve up in a coupe glass.
  • Garnish with a lime wheel or an orange twist for an elegant touch.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Rancho Margarita is a beautifully crafted cocktail with the rich, smooth caramel and vanilla notes of Clase Azul Reposado, the orange and cognac depth of Grand Marnier Louis-Alexandre, and a refreshing citrus finish from lime. This margarita is bold yet balanced, offering a luxurious take on a timeless classic.

Rancho Margarita
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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