The cocktail renaissance rescued many classic drinks from obsolescence by simply updating them with fresh juices and quality ingredients. But aside from ingredients, the Margarita was also in need of a reputational glow-up. Low-quality tequila, bottled lime juice, cloying mixes, and the notorious hangovers that followed did the cocktail no favors. But in recent years, the tequila classic has been rediscovered from a new lens. As we featured in our July/August 2026 issue (and I’ve covered in my book Margarita Time), bartenders around the world are increasingly using the Margarita template as a jumping-off point to put their own stamps on the classic.
One such drinkmaker continues to innovate as he explores the future of the Margarita: Max Reis of Daisy Margarita Bar and Imbibe 75er Mirate, both of which are on North America’s 50 Best Bars list 2026. Reis opened Daisy to expand perceptions of the cocktail, featuring variations such as a frozen guacamole Margarita, a canned Margarita highball, and the Mazapán Infante. These unique Margs are meant to be sipped and savored. While Reis uses next-level techniques, such as clarification and forced carbonation, we asked him to share some simplified tips for creating signature Margaritas at home.
Imbibe: How do you choose your tequila for Margaritas? What should people at home look for?
Max Reis: I always look for a blanco with distinct characteristics that can shine through a sea of citrus. For me, those flavors generally revolve around a bright minerality that cuts through the cocktail almost like botanicals do in gin. Another great way to get the tequila to shine is by bumping up the ABV. That doesn’t just mean the old 55-percent Tapatío it used to—there are now a plethora of options in different proof ranges, with 44–46 percent being one of my favorite sweet spots. I’ll even blend two tequilas, like Don Fulano Blanco at 40 percent and Don Fulano Fuerte at 50 percent, in different ratios to hit the target ABV I’m looking for.
Outside of things like ABV, I always look for transparency on the bottle. The more information listed, the better. You might not be able to taste the tequila before buying it, but transparency is usually a good indicator that you’re drinking a well-made product—and to me, that’s the most important part.
In your bar programs, you spotlight Mexican spirits. Since you don’t stock bottles such as Cointreau, what orange liqueurs do you use? What do they do for the Margarita?
We use El Güel Triple Sec for a classic Margarita (if we’re not using Damiana, which we also offer). El Güel comes from Álamo Temapache, Veracruz—Mexico’s self-proclaimed “orange capital of the world.” We experimented with blending it alongside other Mexican orange liqueurs like Naranja and Flor de Azar to create more depth and a more unique offering, but we ultimately found that straight El Güel was the winner. It has the perfect balance of juicy brightness with just enough bitterness from the peel to pair beautifully with a classic Margarita build.
What are some ways you like to add other flavors to your Margarita riffs?
Flavored syrups are, to no surprise, one of the most effective ways to add flavor to a Margarita. One of my favorite techniques is boosting subtle flavors with a syrup that’s one part sugar to two parts juice. I’m always shocked more people don’t use that build when a flavor starts getting lost. We also use a lot of fruit brandies to reinforce the desired flavor.
What advice do you have for home bartenders trying to make their own signature Margaritas?
Stay focused and build your flavors in layers. If a desired flavor isn’t coming through enough, don’t give up. Add another expression of that same flavor. If mango purée tastes like candied mango, try adding something that tastes like the skin, or even unripe mango. Make it taste more like that ingredient than that ingredient normally tastes.
