Our tropical twist on a classic cocktail! These calamansi margaritas will have you coming back for more. They are easy to make, require just a few ingredients and are most importantly, delicious!

My mom recently gifted me a bunch of calamansi from her garden, so I wanted to put them to use and decided to make margaritas! 

So what is Calamansi?

• Calamansi, also known as calamondin, Philippine lime, or Philippine lemon, is an important citrus hybrid cultivated in the Philippines. The flavor can be described as a very tart combination of lemon, lime, and orange.
• Calamansi is native to the Philippines and Southeast Asia and thrives in Mediterranean and subtropical climates. In the US, I have seen them thrive in places like Florida and California. 
• Fresh calamansi are not typical in American grocery stores. However, some local Asian markets may carry it, or you can see if a friend or family member as a tree in their garden. Although it can be difficult to source fresh fruit, it is easier to find 100% juice or purees (sometimes frozen) or even calamansi concentrate. 
• It is often used to finish off many Filipino dishes, and don’t let the small size fool you; the flavor packs a punch! 
• If you happen to come upon many calamansi at once, we recommend storing them in the refrigerator to prolong life!

Here’s What You Need To Make Calamansi Margaritas

• Calamansi Juice: We recommend using fresh if available but if not, you can probably find it as a frozen juice or frozen concentrate at an Asian grocery store.
• Lime Juice: We recommend using fresh lime juice instead of using pre-squeezed lime juice. To help get *all* of the juice out of the limes, my mom likes to microwave them for a few seconds to loosen them up. You can also roll the limes on the counter against your palm to loosen them up.
• Tequila: For our margaritas, we prefer tequila Blanco, but reposado works as well. Save tequila añejo for sipping!
• Orange liqueur: There are a few options when it comes to which orange liqueur to use. We recommend using Cointreau over Triple Sec as it is higher quality and yields a better drink overall! 
• Agave Syrup: Adds a perfect touch of sweetness. If you don’t have agave, you can also make a simple syrup using this easy recipe.
• Coarse Salt: We love a salty rim, but you can skip this if you are not a fan! We prepare our glasses by running lime or calamansi around the rim and then dipping the glass in coarse salt. You can dip the entire rim or half of it, depending on your preference. 
• Ice Cubes: For shaking to chill the beverage and also for serving.

Equipment Recommended:

• Jigger
• Cocktail Shaker
• Cocktail glasses or margarita glasses
• Citrus juicer
• Optional: Strainer

The History of Margaritas + Some Fun Facts

• The actual origin of the margarita has been debated for years. Some say that the drink was first created in 1938 when Carlos (Danny) Herrera made it for a showgirl named Marjorie King, while others say that Margaret Sames, also known as Margarita, mixed the first cocktail in Mexico during a house party in 1948 (source: Wine Enthusiast). There are a handful of other tales of how the margarita came to be, but nobody is sure which is correct.
• The word Margarita means Daisy flower in Spanish.
• Margaritas are the most popular cocktail in America–and for a good reason, they are delicious!
• The salt in the drink helps bring out the sweetness.

How To Make a Calamansi Margarita

1. Pour coarse salt into a plate that is larger than the glass you are using. 
2. Prepare your glasses by running a lime or calamansi around the rim of the glass. Next, dip your glass into the plate of salt and spin it a couple of times until the rim is covered with salt. Set aside. 
3. Fill a shaker with ice, add in the calamansi lime juice, Cointreau, tequila Blanco, and agave. Shake it well. 
4. Add ice to your glass and pour in the contents from the shaker. Top with fresh calamansi slices for garnish and enjoy!

This recipe serves 1, so feel free to scale it depending on how many you’d like to make at once! 

To make this into a calamansi frozen margarita, add everything to a blender and blend with ice! We must recommend doubling or tripling this recipe to make it easier to blend.

The Variations of Margaritas

• You can serve your margaritas blended, on the rocks, or straight up.
• Instead of salting the rim, you can use sugar, a mix of sugar and salt, Tajin, or even garnish with sage or cilantro.
• You can mix different flavors, like pineapple, orange juice, watermelon, jalapeño, peaches, or mangos.

Looking For More Cocktail Recipes?

• Classic Margarita
• Cranberry & Orange Cocktail
• Autumn Apple Cider Moscow Mule
• Mango Kombucha Margarita

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Calamansi Margaritas

---

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 5 minutes
• Yield: 1 margarita
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Our tropical twist on a classic cocktail! These calamansi margaritas will have you coming back for more. They are easy to make, require just a few ingredients and are, most importantly, delicious!

---

Ingredients

• 1 1/2 ounces tequila blanco
• 3/4 ounce calamansi juice
• 3/4 ounce agave syrup
• 1/2 ounce Cointreau 
• 1/2 ounce lime juice

Equipment

• Jigger
• Cocktail Shaker
• Cocktail glasses or margarita glasses
• Citrus juicer
• Optional: Strainer

---

Instructions

1. Pour coarse salt into a plate that is larger than the glass you are using. 
2. Prepare your glasses by running a lime or calamansi around the rim of the glass. Next, dip your glass into the plate of salt and spin it a couple of times until the rim is covered with salt. Set aside. 
3. Fill a shaker with ice, add in the calamansi lime juice, Cointreau, tequila Blanco, and agave. Shake it well. 
4. Add ice to your glass and pour in the contents from the shaker. Top with fresh calamansi slices for garnish and enjoy! 

Notes

• This recipe serves 1, so feel free to scale it depending on how many you’d like to make at
• To make this into a calamansi frozen margarita, add everything to a blender and blend with ice! We must recommend doubling or tripling this recipe to make it easier to blend. 
• Calamansi Juice: We recommend using fresh if available but if not, you can probably find it as a frozen juice or frozen concentrate at an Asian grocery store. We juice our calamansi by hand since it is too small for our citrus juicer. We just make sure to juice it in a strainer to prevent seeds or pulp from going in. 
• Lime Juice: We recommend using fresh lime juice instead of using pre-squeezed lime juice. 
• Tequila: For our margaritas, we prefer tequila Blanco, but reposado works as well. Save tequila añejo for sipping!
• Orange liqueur: There are a few options when it comes to which orange liqueur to use. We recommend using Cointreau over Triple Sec as it is higher quality and yields a better drink overall! 
• Agave Syrup: Adds a perfect touch of sweetness. If you don’t have agave, you can also make a simple syrup using this easy recipe.
• Coarse Salt: We love a salty rim, but you can skip this if you are not a fan! We prepare our glasses by running lime or calamansi around the rim and then dipping the glass in coarse salt. You can dip the entire rim or half of it, depending on your preference. 

• Prep Time: 5 minutes
• Category: Beverage

Keywords: margarita, Calamansi, Filipino, Beverage, cocktail, easy, drink, tequila

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!