Fort Worth’s Best Margaritas — For National Margarita Day or an Anytime Winter Escape

In the non-traditional category, we’ve got a classy cocktail with (a double summersault, a backflip, and) a twist. Called the Jam Sesh it blends Espolon Blanco Tequila, with Gran Gala orange liqueur, lemon juice and a little spiced plum jam.

Ranch cuisine restaurant Reata has a margarita called the Billionaire, but it will set you back $50. The drink comes from the tippity-top of the top shelf, featuring El Tesoro Paradiso Extra Anejo and Grand Marnier 1880 with lime and simple syrup.

Chef Michael Thomson’s Ancho Chile Bar has a special margarita with a hint of spice. Two parts of jalapeno-infused Tanteo tequila is blended with one part freshly squeezed lime juice, and 3/4 part agave nectar. It is shaken and strained into a salted glass with ice, and garnished with a lime wheel.

Foch Street’s famous Mexican restaurant has an interesting Fort Worth margarita entry. Also known as the Family Slush, it is served in a frosty beer mug with a garnish of lime and the presentation even includes a flaming sugar cube on top. Fresh orange juice, scratch-made lemonade, iced tea and Jack Daniel’s are mixed into this frozen concoction.

This casual downtown restaurant’s namesake is a spicy little number. The Little Red Wasp mixes Socorro reposado tequila with housemade red pepper puree, mint, lemon juice and a touch of jalapeno honey.

Rio Mambo is known for its lengthy margarita menu, but don’t sleep on the Portarita. The sangria-esque creation is a frozen margarita with blackberry and a swirl of blueberry infused port wine.

The family classic – Armenta Margarita ― at Chef Felipe Armenta’s Clearfork restaurant is best enjoyed on the patio, overlooking the Trinity River. It combines blanco tequila, French Combier d’Orange Liqueur, with housemade sweet ‘n sour mix, and cactus salt.

Nothing washes down Fort Worth chef Tim Love’s “Kick Ass” nachos, bulgogi beef tacos, or 16-hour smoked beef shin like this spicy little number. The Jalapeño Cucumber Margarita blends tequila with Patron Citronage, housemade jalapeño simple syrup, fresh citrus, sugar and cucumber for garnish.

Whether you are ordering in the dining room, in the red-hued Escondite Bar, or on the charming upper patio deck overlooking downtown, the Flor Oaxacana is a refreshing take with Mezcal Espadin, fresh squeezed lemon juice, and herbal notes of both chamomile and lavender.

While the house frozen or rocks versions are just fine ― the Tino Special is just that – special. With Cazadores blanco tequila, and a splash of Cointreau. It’s finished with fresh-squeezed lime juice and agave nectar, rimmed with lime wedges.