Whether the Margaritas are created with agave syrup or simple syrup, served in a salt rim glass or not, one thing they all have in common: 100 per cent blue agave Tequila. There’s not a blender in sight.
El Caballito, meaning "the little horse" is housed in heart of the entertainment district. The basement bar features exposed beams, steel shelves and vibrant accents. The Cadillac Margarita combines Don Julio Blanco, Triple Sec, soursop, lime and it's toopped with sparkling wine. El Cabalitto also has a small private tequila tasting room with fireplace and wall-to-ceiling shelves of premium Tequila, where you'll be navigated through a flight of customized Tequila.
Fonda, a casual bistro and named Lola after the owner’s great aunt. Owner Andres Marquez hails from Mexico City and serves up healthy versions of recipes her grew up with. In their Kombucha margarita, Fonda Lola swaps out triple sec for a combination of orange, grapefruit and lime juice, added to "fresh aged Tequila", horchata (rice milk flavoured with cinnamon) and topped with cherry kombucha (fermented black tea). Served with a finger lime. The addition of Kombucha gives a tart quality to the margarita. Marquez ships in finger limes weekly from California.  The trick is to squeeze the finger lime until little citrusy pearls are released and add them to the drink – for an intense citrus kick.
For their El Chili Verde margarita, Grand Electric mixes thin slices of fresh Serrano peppers with Tequila, lime juice, agave syrup and topped with a splash of soda. Served on the rocks, the fiery Serrano chilies give this margarita bite, without being overly aggressive. Be warned: Parkdale’s casual hipster taco shop doesn’t take reservations and is perennially packed.  If there’s room, take a seat at the bar or on the patio out back.
Milagro creates their Margarita using Jimador Reposado Tequila, infused for at least 24 hours with two types of dried chilies: ancho and pasilla. Mixed together with triple sec, lime, agave syrup and Habanero bitters for an added layer of kick. Served in a glass rimmed with a mix of salt and dried chili. The fiery cocktail is refreshing, without overwhelming the senses.Â
El Catrin's Mayan Margarita is made using Patron Citronage, mixed with Tequila, fresh lime and tamarind paste. Served in a glass rimed with Tajin, a spicy mix of dried lime and chilies. The addition of Tamarind and Tajin and gives the well-balanced cocktail terrific tang. On a sunny day, sit on the vast patio in the heart of the distillery district.
You’ll know you’ve found the right place when you see "Gringo" spelled out in titles out front. La Carnita have found a way to serve a classic Margarita—Tromba Blanco Tequila, Cointreau, fresh squeezed lime juice and Agave nectar—on tap.  Made daily and stores in a 20 litre keg, you won’t have to wait in this bustling bar for your drink. Served on the rocks, with a pinch of salt is added before serving. La Carnita’s bar manager hit upon the idea to serve their Margaritas on tap when he visited a bar in Chicago, Mutiny, which served its whisky, as well as beer on tap.
This funky hole-in-the-wall bar boasts the most extensive collection of Tequila in the city. Their Blood Orange Margarita is made with Blanco Tequila is mixed with triple sec, fresh-squeezed blood orange juice and a secret margarita mix (they wouldn’t tell us what it was, apart from "citrus"). Served on the rocks. Reposado’s most popular Margarita is a refreshing balance of flavours.
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