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I thought I'd show you 5 ways to make a margarita because we're coming up on Cinco de Mayo! Get it? This drink's become a highly customizable cocktail, so I'm making versions that cover a wide range of flavors. Sour, sweet, spicy, smoky, bitter, floral you got it! It's easy to get crazy with your margarita. Just remember to drink responsibly. Now, who wants a margarita? Cheers, everyone!

Get my bottles to make your margaritas at Curiada! https://bit.ly/Andersbottlesbar

Patreon:   / anderserickson  

TIME STAMPS
Intro: 0:00
The Classic: 0:54
The Smoky Spicy: 2:03
Caldera + Lab: 3:23
The Blended Strawberry: 4:19
The Grapefruit Ginger: 5:30
The Hibiscus: 6:33
Sign off: 7:58

THE CLASSIC MARGARITA RECIPE 0:54
2 oz. (60 ml) Milagro Reposado Tequila
1 oz. (30 ml) Marie Brizard Orange Curaçao
1 oz. (30 ml) fresh lime juice
Salted rim and lime wheel garnish

THE SMOKY SPICY MARGARITA RECIPE 2:03
2 oz. (60 ml) Del Maguey Vida Mezcal
1 oz. (30 ml) Marie Brizard Orange Curaçao
1 oz. (30 ml) fresh lime juice
1/4 oz. (7.5 ml) agave nectar
23 slices jalapeño
Tajin rim and lime wheel garnish
(Tajin: https://amzn.to/3konAGf)

THE FROZEN STRAWBERRY MARGARITA RECIPE 4:19
2 oz. (60 ml) Milagro Reposado Tequila
1 oz. (30 ml) Marie Brizard Orange Curaçao
1 oz. (30 ml) fresh lime juice
1/2 oz. (15 ml) agave nectar
11.5 cups frozen strawberries
1/2 cup crushed ice
Strawberry garnish

THE GRAPEFRUIT GINGER MARGARITA RECIPE 5:30
2 oz. (60 ml) Milagro Reposado Tequila
3/4 oz. (22.5 ml) Marie Brizard Orange Curaçao
3/4 oz. (22.5 ml) fresh lime juice
3/4 oz. (22.5 ml) grapefruit juice
1/4 oz. (7.5 ml) ginger syrup
Salted rim, candied ginger, and lime wheel garnish

THE HIBISCUS MARGARITA RECIPE by Shannon Mustipher 6:15
See Shannon make it at Food52: https://food52.com/recipes/85581hibi...
1.5 oz. (45 ml) Milagro Reposado Tequila
3/4 oz. (22.5 ml) hibiscus syrup*
3/4 oz. (22.5 ml) fresh lime juice
1/4 oz. (7.5 ml) Marie Brizard Orange Curaçao
Salted rim and lime wheel garnish
*Shannon's hibiscus syrup (scaled back from original)
In a dry saucepan, toast 2 cinnamon sticks and 3 whole cloves for 1520 seconds. Add 1/4 cup dried hibiscus and toast for another 30 seconds. Add 2 cups simple syrup and simmer on low for 20 minutes. Remove from heat, let sit for 1 hour. Once cooled, filter off solids. Store sealed in fridge for up to 2 weeks.

For more recipes by Shannon Mustipher, check out:
TIKI: Modern Tropical Cocktails (https://amzn.to/36Yv2os)

THE TOOLS
My workhorse double jigger: https://amzn.to/3lmmKrK
My goto large shaking tin: https://amzn.to/33vnMLJ
My goto small cheater tin: https://amzn.to/3qecbe5
Hawthorne strainer: https://amzn.to/2VBUSWh
Fine mesh strainer: https://amzn.to/4akT1dn
My trusty immersion blender: https://amzn.to/366jIml
Bar spoon: https://amzn.to/3wkkDhg
Rubber bar mat (6"x12"): https://amzn.to/3h2IJER
Lewis Ice Bag and Mallet: https://shrsl.com/4ahtl (Use code ANDERS15 for 15% off!)
My induction burner: https://amzn.to/3mgewEW
The glass straw: https://amzn.to/33KH6Ys
Double rocks glasses: https://libbeyglass.pxf.io/9WEyoE (Use code ANDERS10 to get 10% off!)

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Special thanks to Carl & Riley over at Alchemix Bar for my handmade coasters!
Check out their cocktail channel here    / alchemixbar  

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Anders Erickson
4610 N. Clark St
Suite 1051
Chicago IL, 60640

Video and editing by Azusa Inaba