Name: Curaçao Margarita
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Reposado tequila; 22.5 ml Orange Curaçao; 22.5 ml Lime juice; 5 ml Agave syrup; 6 drop Margarita Bitters; 3 drop Saline solution 4:1

Curaçao Margarita
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Glass:

Serve in an Old-fashioned glass

Ingredients:
1 ¹⁄₂ fl oz	Patrón Reposado tequila
³⁄₄ fl oz	Ferrand Dry Curaçao
³⁄₄ fl oz	Lime juice (freshly squeezed)
¹⁄₆ fl oz	Agave syrup (agave nectar)
6 drop	Difford's Margarita Bitters optional
3 drop	Saline solution (20g sea salt to 80g water) or merest pinch of s optional

Read about cocktail measures and measuring

Prepare:

Select and pre-chill an OLD-FASHIONED GLASS.
Prepare garnish of lime wedge (no salted rim).

How to make:

SHAKE all ingredients with ice.
STRAIN into ice-filled glass.

Garnish:

Garnish with lime wedge.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

As the name implies, this flavoursome Margarita is made with orange curaçao in place of the usual triple sec. Better when made with a reposado, or even an añejo tequila (rather than a blanco tequila). Great served straight-up or over ice.

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History:

Recipe by yours truly in March 2026.

More cocktails by Simon Difford

Nutrition:

One serving of Curaçao Margarita contains 188 calories

Alcohol content:

1.5 standard drinks
20.89% alc./vol. (41.78° proof)
21.3 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Simon Sedgley

4th April at 13:15

Our eyes lit up at the sight of this recipe. And we weren't disappointed. Very tasty and excellently balanced...bravo. Inspired by the added depth that the Reposado offers, we decided to try to take it a step further. By splitting the liqueur 15ml Curacao and 7.5ml Nonino Amaro Quintessentia, and the bitters 2 drops Margarita bitters and 6 drops grapefruit bitters. We call it El Nino's Margarita, as a nod to the Pacific Ocean climate pattern that brings us cloudless, sunny days under a deep blue sky.

tom munger

4th April at 06:13

I have made Margaritas with Curaçao for decades but, preferring tart over sweet, simplify the recipe to a 2:1:1 ratio and eschew the added sodium. ¡Saborísimo!

David Little

3rd April at 17:28

I've always made my Margarita's like this. Makes me want one this week, however! I need to get some Difford bitters.

Cliff

3rd April at 16:42

It looks good no matter what glassware it's in. Photographed in a Coupe, instructions note to pre- chill an Old-Fashioned glass. Definitely going to try this with Anejo when I get home from work later.