TRAVEL/FOOD

Celebrate America’s 250th birthday with a toast to the nation’s number one cocktail, ironically, the Margarita. Bright, citrusy, and endlessly adaptable, the drink has become a go-to for everything from backyard barbecues to beachside escapes. It even has its own song. How many other cocktails can make that claim?

There are many ways to make a Margarita which is part of this classic cocktail’s charm. Campari’s Mexican spirits portfolio offers a range of expressions that invite experimentation, whether you prefer classic, spicy, smoky, or transportive.

Start with the foundation: Espolòn Tequila, an approachable, high-quality spirit that delivers the crisp agave backbone every great Margarita needs. For those who like a little heat, Ancho Reyes adds a bold chile kick, transforming the familiar into something with a slow, warming finish.

Looking to deepen the flavor profile? Swap or split your base with Montelobos Mezcal, whose smoky complexity turns a simple cocktail into a conversation piece. Or lean into vacation mode with Cabo Wabo, a tequila that brings an easygoing, sun-soaked vibe—perfect for turning any Midwestern patio into a seaside retreat.

Whether you stick with the classic or explore new variations, the Margarita remains a fittingly festive way to raise a glass to 250 years.

Campari’s Mexican Spirits lineup is practically built for this:

• The classic base: Espolòn Tequila – approachable, high-quality, and the foundation of every great margarita.
• With a kick: Ancho Reyes brings the spice; its bold chile turns up the heat in any cocktail.
• The smoky upgrade: Montelobos Mezcal delivers a smoky, complex upgrade that turns the classic into a conversation starter.
• The escape: Cabo Wabo is for those who want their backyard to feel a little more like a beach resort.

Espolòn Tequila

Spicy Paloma:

• 1 Part Ancho Reyes Original
• 1 Part Espolòn Tequila Blanco
• 1/2 Part lime juice
• 3 Parts grapefruit soda
• Pinch of sea salt

Put all ingredients into a highball glass on the rocks and top with grapefruit soda and garnish with a grapefruit wheel.

Take Me Away:

• 2 Parts Espolòn Tequila Añejo
• .5 Part Ancho Reyes® Original Chile Liqueur
• .25 Part Banana Liqueur
• Pinch of Salt
• 1 dropper tiki bitters

Stir all ingredients in a mixing glass with ice, then strain over a large ice cube in a rocks glass. Express an orange peel and rest it on top of the cocktail.

Montelobos:

Muertos Vivientes:

• 2 oz Mezcal Montelobos Espadín
• 4 oz Prepared Horchata
• 2 drops of Chocolate Bitters
• 1 piece of Dark Chocolate

Mix the mezcal, horchata and the bitters in a shaker with ice. Pour to serve.

Luna Rosa:

• 1.5 oz Mezcal Montelobos Espadin
• .5 oz Aperol
• .5 oz lemon juice
• .75 oz grapefruit juice
• 1.5 oz wine

Mix ingredients with 1 cup of ice. Garnish with a pink grapefruit slice.

Ancho Reyes:

Spicy Mexican Mule:

• 4 Parts Ancho Reyes® Original
• 1/4 Part fresh lime juice
• 3 Parts ginger beer

Fill a glass with ice. Add Ancho Reyes and lime juice and gently pour ginger beer on top. Garnish with a lime wheel.

Cabo Wabo:

The Caborita:

• 1 part Cabo Wabo® Blanco
• 1/2 part Grand Marnier®
• 1/2 part fresh lime juice
• 1/3 part simple syrup

Salt a mug and fill with ice. Then add in all the ingredients and stir. Garnish with a lime wedge.

The Beerita:

• 1 part Cabo Wabo® Blanco
• 2 parts limeade
• 4 parts light beer

Fill a mug with ice and add in all the ingredients. Stir and garnish with a lime wedge.

Espolòn Reposado Spicy Margarita (Espolòn & Ancho Reyes)

• 1 Part Espolòn Tequila Reposado
• 1 Part Ancho Reyes^® Original Chile Liqueur
• .75 Part Fresh Lime Juice
• .5 Part Agave Nectar 

Shake ingredients with plenty of ice, then double strain into a rocks glass that has been rimmed with sea salt or chile-lime salt. Garnish with lime peel or a lime wedge.