The history of the margarita was much debated, with stories about Mexican restaurateurs inventing it for showgirls and celebrities proliferating – until cocktail historian David Wondrich in his book Imbibe, discovered it was evolved from a popular cocktail drink called The Tequila Daisy, which combined tequila, orange liqueur, lime and a splash of soda. Margarita, is, after all, daisy in Spanish. Now, modern margaritas follow that same basic recipe, sans the soda. But you can make a margarita using basically any kind of fruit juice, following that same format – for an endless number of delicious variations on one of the world’s most popular cocktails

To celebrate National Margarita Day, we’re sharing one of our favorite margarita recipes, paired with Tipsy’s favorite tequila and mezcal.

Watermelon Mezcal Margarita, from Erstwhile Mezcal

6 oz. fresh watermelon juice
1.75 oz. Erstwhile Mezcal - Espadin ($60)
1.5 oz. fresh lime juice
Rim with salt
Lime wedge garnish

Pineapple Margarita, from The Speckled Palate

2 oz. pineapple juice
1 ½ oz. Espolon tequila blanco ($27)
1 ½ oz. lime juice, freshly squeezed
1 oz. Cointreau (or triple sec)
1 oz. simple syrup
Lime wedges or twists, for garnish
Pineapple wedge, for garnish

Clementine Mezcal Margarita,, from Le Petit Eats

3 oz. fresh squeezed clementine juice
1 oz. fresh squeezed lime juice
2 oz. El Buho mezcal ($45)
1 oz. Grand Marnier liqueur

Rim with smoked citrus salt: 1 tablespoon salt
1/4 teaspoon smoked paprika
1 teaspoon zest from 1 clementine

Tamarind Margarita,, from Food Diary of a City Girl

2 oz. Tamarind Syrup
2 oz. Espolon Tequila Reposado ($27)
1 oz. Cointreau
2 cups Ice
2 limes
2 tbsp Tajín