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Tangerine Lemongrass Margarita

Tangerine Lemongrass Margarita is one of the many cocktails I have crafted in my time as a bartender that stands out. This novel takes on the traditional margarita and is ideal for anyone seeking something novel and stimulating to try. Tangerine and lemongrass work together to create an unbeatable, fresh, zesty flavor. No matter the season, this drink is more than just a beverage—it’s an experience that arouses the senses and delivers a hint of summer.

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tangerine lemongrass margarita

Tangerine Lemongrass Margarita

Prep Time: 5 minutes
Total Time: 5 minutes
5 from 2 votes
Course: Drinks
Cuisine: Mexican
Keyword: Tangerine Lemongrass Margarita
Servings: 1
Author: Paul Kushner
Taste the Tangerine Lemongrass Margarita, a zesty variation on the classic featuring tangerine and lemongrass.


  • 2 oz. tequila
  • 1 oz. orange liqueur cointreau, triple sec, grand marnier
  • 1 oz. fresh tangerine juice
  • 0.5 oz. fresh lime juice
  • 0.5 oz. agave syrup sugar or lemongrass simple syrup
  • Salt or sugar for rimming the glass
  • Tangerine slice and lemongrass stalk for garnish


  • Rim your margarita glass with salt or sugar.
  • In a shaker, combine tequila, tangerine juice, orange liqueur, lime juice, and lemongrass simple syrup.
  • Add ice and shake well until the mixture is chilled.
  • Strain the drink into your prepared glass.
  • Garnish with a slice of tangerine and a stalk of lemongrass.


  • Fresh juices will provide the most flavor. Squeezing your limes and tangerines will help a lot.
  • Bring sugar, water, and lemongrass stems to a boil to make your own simple syrup. It’s simple and offers a distinct taste.
  • To prolong the cooling effect of the margarita, chill your glass before serving.
See also  Pear Ginger Margarita
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Tangerine Lemongrass Margarita comes in multiple flavors. Tangerines’ tangy, spicy flavor will be the first thing you taste, followed by lemongrass’ delicate, refreshing scent. The acidic sting of the lime juice serves as a nice counterbalance to the sweetness, and the strong and velvety base of the tequila binds everything together. This drink glides over your tongue and leaves a delightful aftertaste that makes you want to take another sip.

When to Serve

When you need a tropical getaway or on warm, sunny days, the Tangerine Lemongrass Margarita is the ideal choice. It’s perfect for casual evenings at home or for pool parties and outdoor BBQs. This beverage gives any occasion a lively, celebratory feel.

Which Liquor Brands to Choose

For this margarita, a mid-range blanco tequila works best. Brands like Espolòn, Casamigos, or Herradura offer the right balance of quality and flavor without overpowering the delicate tastes of tangerine and lemongrass.

Similar Cocktails

  • Classic Margarita: A timeless cocktail featuring the perfect balance of tequila, lime juice, and triple sec, served with a salted rim for an iconic taste.
  • Strawberry Basil Margarita: A refreshing twist on the classic, blending ripe strawberries and fresh basil with tequila and lime juice for a sweet, aromatic flavor.
  • Blue Agave Margarita: A premium margarita that showcases the smooth, rich flavors of blue agave tequila, complemented by the crispness of lime and the sweetness of agave nectar.
  • Jalapeño Cucumber Margarita: A daring combination of muddled cucumber and jalapeño with tequila and lime juice, with a spicy kick and cool, crisp undertones.
  • Mango Chili Margarita: A vibrant fusion of sweet mango puree and a hint of chili pepper, mixed with tequila and lime juice for a sweet and spicy tropical delight.
See also  Mexican Candy Shot 

Each of these drinks offers a distinctive take on the well-loved classic, and they are all inspired by the same innovative and flavorful Tangerine Lemongrass Margarita.

Tangerine Lemongrass 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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