Cinco de Mayo Recipe: The Margarita 47

Over the years, our Margarita recipe has changed, influenced by different bar managers and mixologists making their mark on the classic cocktail.

A few years ago, we made our Margarita 47 (named as such since the price per drink was $47 apiece), with dry ice as part of the mixing process and edible silver leaf for a garnish.

margarita 47

Make your own Margarita 47 following the directions below, though in lieu of liquid nitrogen, we’d suggest whipping yours up with a blender.

Margarita 47 Ingredients:

3 oz Patron Silver Tequila

1.5 oz Grand Marnier

1 oz Fresh Squeezed Lime Juice

1 oz Simple Syrup

1 oz Filtered water

1 sheet of edible Silver Leaf

*Liquid Nitrogen/Dry Ice – Our mixologists in house would prepare the Margarita 47 with dry ice for effect and to cool the concoction. Liquid nitrogen should only be used by those comfortable operating it. Otherwise, the recipe can be followed by simply mixing all ingredients with ice in a blender.

Margarita 47 Directions:

Measure out and add all ingredients into a double-walled bowl and give a quick stir.

Next add to a blender and include ice to reach the desired consistency.

(At The Nell, we would use liquid nitrogen, slowly adding into the bowl to freeze the mixture with a small whisk. We’d keep stirring and adding dry ice until it reaching a soft, mashed potato consistency.)

Once ready to pour into a glass, top with edible silver leaf and serve with a silver straw spoon – a tip we took from making mint juleps on Derby Day and upon request.