Love icy margaritas in all forms? Here are some of our favorite places to lift a salt-rimmed glass.
Frozen
Mi Vida
Mango margs are usually too sweet. Not this one—it’s balanced out by ginger, passionfruit, and a chili-salt rim. 98 District Sq., SW.
Fish Taco
The slushy lime margarita at this quartet of suburban takeout spots makes it worth sticking around and getting a table. Locations in Tysons, Bethesda, and Cabin John.
Salt-Air
Oyamel
This modernist take—it’s from a José Andrés restaurant, after all—comes topped with a cloud of salty foam. 401 Seventh St., NW.
Cucumber-Jalapeño
Gringos & Mariachis
Cukes and tequila don’t sound like an obvious pairing, but this concoction is super-refreshing. 4928 Cordell Ave., Bethesda; 12435 Park Potomac Ave., Potomac.
Lime
Taqueria el Poblano
When you want just the basics—fresh-squeezed lime juice, tequila, rocks, salt—for under ten bucks. 2401 Columbia Pike, Arlington; 2503-A N. Harrison St., Arlington; 2400-B Mount Vernon Ave., Alexandria.
Hibiscus
Tico
Fruity and floral but deceptively potent. Also: $7 at happy hour, Wednesday through Friday. 1926 14th St., NW.
Beer
Republic Cantina
Half frozen marg’, half easy drinking Modelo ($6 at daily happy hour). Also great: the habanero-spiked spicy margarita. 43 N St., NW.
Pouched
Capo Deli
These Italian delis were made cocktail-famous in the pandemic with their Fauci Pouchy. But they have an even better to-go cocktail: a passionfruit/mango margarita. 715 Florida Ave., NW; 2000 Pennsylvania Ave., NW.
Mezcal
Destino
The La Cosecha Mexican spot puts a smoky spin on the drink with its mezcal-fueled Mayahuel, served with a chili-salt rim. 1280 Fourth St., NE.
Extra-Smooth
Woodmont Grill
A memorable margarita at an all-American restaurant that’s part of the Hillstone chain? We were surprised, too. But the housemade sour mix helps the ultra-frothy shaken drink goes down very easy. 7715 Woodmont Ave., Bethesda.
This article appeared in the May 2018 issue of Washingtonian and has been updated.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
