2727 Margarita: A classic cocktail recipe reimagined

Photo of a margarita
Lisi Ludwig/Senior Staff

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This recipe is for readers over the age of 21 only. 

Everyone has an idea of what a margarita should be — some variation of lime, tequila, sugar, salt and, for some, orange liqueur. And it’s great. A margarita is classic for a reason, but this recipe is also prime real estate for reinvention. Enter the 2727 Margarita, named for the address where this drink was first born. Fresh basil and mint help cut through the burn of the tequila without dimming the pleasant agave notes, and bubbly, piquant kombucha plays well with the lime. Guava kombucha adds sweetness that hits perfectly without being cloying. The result is a deliciously refreshing cocktail you’ll want to make again and again.


  • 4 ounces tequila blanco 
  • 1 ounce freshly squeezed lime juice
  • 1 ounce fresh basil leaves, reserve 2-3 leaves for garnish
  • 1 ounce fresh mint leaves, reserve 2-3 leaves for garnish
  • 1 ounce agave syrup or simple syrup
  • 6 ounces guava flavored kombucha (if you prefer to use unflavored kombucha, you can substitute with 1 oz of guava puree or guava nectar)
  • 2 lime pinwheels, for garnish
  • Flaky salt, for rim 


  1. Muddle the basil, mint and tequila in a large glass or pitcher. Let the mixture infuse in the refrigerator for at least 30 minutes. You can let this sit for as long as you like, but check regularly to make sure the basil-mint flavor isn’t too strong for your taste. For a variation, add fresh jalapeño to the infusion mix to make a spicy margarita.
  2. Using a lime wedge, coat the rim of two glasses with lime juice and dip into salt. I prefer a half rim of salt, but this is all up to your personal preference. Fill the glass with ice and set aside. 
  3. Combine the lime juice, infused tequila and agave syrup with ice in a cocktail shaker. Shake vigorously until the outside of the shaker is freezing to the touch. Stir in the kombucha and then shake again very lightly. Let the shaker sit for a minute or so to ensure that carbonation from the kombucha doesn’t explode all over your kitchen.
  4. Strain the margarita into two prepared glasses, and give a small stir to incorporate all the ingredients another time. Top with lime pinwheels, reserved fresh basil and mint leaves and a final squeeze of lime. 

This margarita will never take the place of the original, but it doesn’t need to. We hope you enjoy this drink — ice-cold, on the rocks and in good company — as much as we do.

Contact Hanna Lykke at [email protected].