Pip: Nothing says “it’s a holiday” quite like discovering your country has a dedicated day for tequila, and that bartenders have been quietly making the classic margarita dramatically more interesting.
Mara: That’s the territory today — Jane Simon Ammeson has been tracking how agave spirits are getting a serious creative overhaul, from smoky mezcal builds to chile-spiked twists on the original. Let’s start with what National Tequila Day actually looks like behind the bar right now.
National Tequila Day: Margaritas Get a Makeover
Pip: The classic margarita is a fixed point most people assume is finished — tequila, lime, triple sec, done. The question this post raises is what happens when bartenders stop treating it as a recipe and start treating it as a canvas.
Mara: The post puts it plainly about one of the foundations: “Espolòn Tequila is an approachable, high-quality tequila that’s the perfect foundation of every great margarita.”
Pip: Foundation is the operative word there — because what gets built on top of it is where things get genuinely interesting. Aged oak, chile liqueur, mezcal smoke: the classic is still underneath, but it’s carrying a lot more now.
Mara: The post walks through three distinct builds. The Grand Margarita pairs Espolòn Blanco or Reposado with Grand Marnier and fresh lime, double-strained into a salt-rimmed coupette. It’s a cleaner, more elegant take on the original.
Pip: And then the Spicy Margarita arrives and the elegance takes a deliberate detour — equal parts Espolòn Reposado and Ancho Reyes Original Chile Liqueur, rimmed with chile-lime salt. That’s not a garnish choice, that’s a commitment.
Mara: The post notes that Ancho Reyes “brings the spice; its bold chile kick turns up the heat in any cocktail.” The Reposado itself is additive-free, aged three to five months in new American oak, with vanilla and tropical fruit underneath the heat.
Pip: Which makes the El Bandido the most interesting structural choice — it swaps the tequila base entirely for Montelobos Mezcal, pairs it with Ancho Reyes Verde, and finishes with avocado salt dust. Avocado salt dust is either genius or a garnish that got away from someone.
Mara: The post describes Montelobos Mezcal as delivering “a smoky, complex upgrade that turns the classic into a conversation starter.” The Verde brings early-harvested fire-roasted poblano chile — bright and herbaceous rather than just hot.
Pip: So across these three recipes, you get the full spectrum: refined, spiced, and smoky. The margarita isn’t being replaced — it’s being used as a starting argument.
Pip: Agave in three directions — oak-aged, chile-forward, mezcal-smoked. The classic holds, but the edges keep moving.
Mara: Next time, more from the road and the table. There’s always another regional twist worth following.
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