I am a contender for the world’s biggest margarita fan. It will always and forever be my drink of choice, no matter what is on the menu. While I could pack away the tequila when I was younger, I now find it harder and harder to drink more than a single marg without a low to high key hangover the next day. So, with that in mind, I set about developing this recipe for a non alcoholic margarita.
Non alcoholic margarita recipe
If I am drinking something purporting to be a margarita, I want it to to taste close enough to a margarita that I enjoy in it’s own right. I don’t want to drink something just for the sake of it.
This recipe is easy but it does a little bit more time and a few more ingredients than the classic; all in the name of a great non alcoholic margarita.
To begin, we’re making a syrup that uses agave as the base. Orange juice and zest are added to replace the orange flavour of the Cointreau. Next, we add sliced jalapeño, a small amount of coriander, black peppercorns and strongly brewed green tea.
Once the syrup is cooked and cooled, we add a few drops of liquid smoke (preferably mesquite). This replaces the smokey flavour in tequila and even moreso in mezcal. Finally, our concoction is finished with lime, plenty of ice and a tajin or smoked salt rim.
Niche? Definitely. A great stand in? Definitely. As a margarita buff, I will definitely be making more of these when I hit my regular marg limit (aka: 1 marg lol).
An ingredient breakdown
Sometimes it can be helpful to know why you need to add a certain ingredient. I thought this section might be helpful for anyone who wants to make the recipe their own.
- Agave is already in a Tommy’s Margarita and it is the plant that tequila comes from. As such, it’s a logical choice to replace the sweetness from the Cointreau.
- Orange juice and zest are added to the agave to replace the orange flavour of the Cointreau.
- Jalapeño helps disguise the non alcoholic nature of the drink with a new flavour and a bit of spiciness. It’s also a common ingredient in a marg.
- Green capsicum (green pepper) sounds odd, but it really adds a herbaceous flavour. All of my favourite versions included some green capsicum.
- Coriander replaces the vegetal, herbal quality of tequila.
- A small amount of porcini or shiitake is an optional ingredient that replaces Tequila’s earthy flavour.
- Black peppercorns add a spicy depth.
- Brewed green tea further adds that grassy flavour that is missing without tequila.
- A drop of liquid smoke brings the smokey tequila flavour. If you add a little more, you can make a mezcal margarita instead.
- Lime juice is the traditional citrus in a marg, so this is a given!
- Finally, we’re finishing off our concoction with either a tajin rim or a smoked salt rim. Although it’s optional, add the smoke to the rim helps trick your senses as well as your palate. You could experiment with using a tiny amount of liquid smoke mixed with water or lime to make the rim sticky before adding regular salt, if you don’t want to buy smoked salt.
Which type of agave syrup should I use?
Tequila is made from blue agave plant and blue agave syrup is available to purchase at the supermarket. This seems like the obvious choice, but it does have more of a maple syrup colour.
When mixing up my ideal non alcoholic margarita, I found that the marg syrup made with blue agave was quite dark in colour. It gave the drink the appearance of a digestif on ice as opposed to a margarita. If you don’t care about the look of your margarita, by all means use blue agave syrup. It does have a nice complex flavour and works well in the syrup.
I have also tested this recipe with a light agave syrup. It resulted in a light marg flavour more akin to a Tommy’s Margarita. In testing, we agreed that the versions with dark agave and green capsicum were more complex and more interesting. The version with light agave and no capsicum was fresh and light, so perhaps something to consider if that’s your style of marg.
Making this recipe your own
This recipe is very open to change because I know everyone has different preferences. I like to try new tequila and mezcal brands, so my idea of a great marg might be different than someone who enjoys them occasionally. I wanted to include this section to ensure everyone can make their own personal favourite marg.
- If you like a light and fresh marg that is less complex, use light agave and omit or limit the green capsicum.
- I don’t think you taste too much of the shiitake – it’s more about trying to reintroduce an earthy flavour. If you don’t like mushrooms or want to omit them, go for it.
- I have used grapefruit in place of orange and I really enjoyed the result.
- You can experiment with dry roasting all your ingredients prior to adding the green tea and agave syrup. It results in quite a dark coloured syrup and thus a dark marg, but can help add a layer of smokiness.
- I have a gas cooktop, so I have grilled my jalapeños and green capsicum (green pepper) on the flames to char the edges. Optional, but helps develop flavour complexity. It does leave small flecks in the syrup, which is only an aesthetic issue. You can also strain it using a fine mesh sieve or nut milk bag to remove some of these.
Optional ingredients to make this non alcoholic margarita your own
In researching this point, I looked into what tequila is commonly described as tasting like. I also did a very thorough sniff test of all my tequila and mezcal bottles.
Turns out, there is so much variety! Tequila can be herbaceous and grassy or have sweet vanilla notes (and everything in between). You can really take this recipe any which way according to your own preferences.
- For herbaceous notes, you can experiment with parsley or a small amount of dried oregano. A small amount of tarragon might also work well (not too much unless you like the anise flavour in your drinks).
- For grassy notes, you could experiment with a small amount of spinach, kale or Swiss chard (Weird? yes. Fun? also yes). Other options include a bit of matcha (which might bring a vibrant green colour into the mix) or perhaps some pandan leaves.
- For smoky notes, experiment with charring your ingredients prior to use. Liquid smoke is a non negotiable here – you won’t get nearly enough smokiness without it.
- For fruity and citrus notes, experiment with apple, pear or extra orange/orange juice.
- For vanilla notes, add a vanilla bean or some vanilla extract. For sweet richness, adding a few dates or prunes might work nicely.
- Honestly, try different things and see how you like them. It’s fun to experiment and unless you go super rogue, it will likely be delicious any which way.
Non optional ingredients for your margarita
There are a few ingredients in this recipe that are not optional, in my opinion, for a margarita like margarita mocktail. They are as follows:
- Agave syrup. Tequila is made from agave, so using this is a given.
- Peppercorns and ginger. These replace the pep that alcohol normally gives a margarita.
- Jalapeños. These help disguise the non-alcoholic nature of the drink with a flavour commonly associated with a margarita.
- Orange or grapefruit zest, pith and juice. These replace Cointreau and add a fruity element to your margarita.
- Liquid smoke. I know liquid smoke is a niche ingredient, but it’s so so critical in adding that smoky mezcal-adjacent flavour to your margarita. Once you buy a bottle it will last you forever, so I promise it is worth the investment.
Recipes to serve with your non alcoholic margarita
- Low FODMAP vegetarian enchiladas
- Gluten free tortillas
- Low FODMAP shredded tofu tacos
- Easy vegan taco mince from Intolerance Friendly Kitchen
- Low FODMAP jackfruit tacos
Non alchoholic margarita recipe
Ingredients
For the margarita syrup:
- 250 ml strong brewed green tea regular or decaf
- 10 g (1 tablespoon)* black peppercorns
- 10 g (2-3 slices) fresh ginger
- 1-2 small jalapenos sliced (the smaller ones are spicier which is a good thing)
- 30 g green capsicum Aka green pepper (optional, see notes in body of post)
- 3-4 dried shiitake mushrooms (optional, see notes in body of post)
- Handful of coriander washed (roots are great for flavour if you want to use the leaves for something else)
- Peel and pith of ½ an orange
- 60 ml (1/4 cup)* juice from the orange
- 250 g agave syrup light or blue agave, see notes
- Pinch of salt
To make 1 margarita:
- 60 ml (3 tablespoons)* margarita syrup
- 40 ml (2 tablespoons)* fresh lime juice
- 1-2 drops liquid smoke ideally mesquite to your tastes
- Slice of jalapeno and/or lime to serve (optional)
- Plenty of ice to serve
Instructions
To make the syrup:
- Combine the ingredients for the margarita syrup in a medium pot over a medium heat. Stir to combine and allow the syrup to come to a simmer. Once it does, reduce the heat and cook on low for 20 minutes.
- Taste the syrup as you go and see if anything needs adjusting. It should taste complex, herbaceous, a bit peppery and a bit spicy.
- Once cooked, allow the syrup to cool completely before straining. Ideally, strain the syrup through a nut milk bag or fine meshed sieve to get any flecks out of the syrup.
- Store the syrup in a clean jar in the fridge and use within a week to be on the safe side, particularly if you are experimenting with funky additions.
To make the margarita:
- (Optional) Run a lime or liquid smoke mixed with lime around the edge of your serving glass. Pour a small amount of tajin, sea salt flakes or smoked sea salt flakes onto a plate and then press the rim of the glass into the salt to make a flavoured rim.
- Combine the syrup and lime juice in a glass (not your serving glass if you have added a salt rim). I’m no professional, so I like to make mine 1 marg at a time (and I use tablespoons instead of a jigger, sue me!).
- Stir to combine, tasting and adjusting to your preferences, your syrup and your limes. Add the liquid smoke to your tastes. Adjust the flavours at any point necessary – if you have sweeter limes, use less syrup. If you have sour limes, you might need more syrup.
- Add plenty of ice and a piece of fresh jalapeño to your serving glass, then pour over the margarita. Allow the cocktail to sit for a minute or two to fully chill and allow the flavours to meld.
- You can add a splash of water to each cocktail to fill the glass or serve as is. If you choose to add water, don't add more than 40ml (2 tablespoons) or the combination of ice and water will over-dilute the cocktail.
Notes
- This recipe yields approximately 250g syrup which makes about 4 margaritas if you use 3 Australian tablespoons (60ml) per margarita.
- I developed this recipe as a semi small batch. If you are making non alcoholic margaritas for a crowd, you can double or triple the recipe.
- The green capsicum addition might not be for everybody. If in doubt, you can omit it. Personally? I think it ended up being my favourite element.
- This margarita might not look exactly like a margarita. It tastes excellent either way, I promise.
- Read the body of the post for tips on making this margarita your own. I have written extensive notes.
- Add syrup and lime juice according to your preferences. This is your marg!
- Liquid smoke is a non negotiable in creating a smoky tequila flavour. You can also add extra liquid smoke to make a non alcholic mezcal margarita.
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