Bobby Flay Has a Rule-Breaking Tip For Making Margaritas That I Can’t Wait to Try

Ashia Aubourg
Ashia Aubourg
From the moment I started remixing ramen noodles into gourmet meals and spending hours watching cooking shows as a puny six-year-old, I knew I found a deep passion for food. While I realized — after taking on a two-year high school internship in an award-winning kitchen — that a…read more
published Dec 13, 2024
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When it comes to classic recipes, I’m always looking for ways to spice them up. If I’m baking chocolate chip cookies, I’ll toss chili crisp into the dough so that they can take on a new flavor. When making sandwiches, sometimes I swap the bread for fried plantains just to switch it up. A few days ago I came across a new hack for enhancing the taste of margaritas from Bobby Flay, and it’s so smart that I can’t believe I haven’t tried it sooner.

A classic margarita, regardless of flavor, is typically served on ice or “on the rocks,” but you can also enjoy it blended. Flay’s hack takes an entirely different approach, serving the cocktail straight up without any ice. 

“I usually make a margarita on the rocks, but I’m gonna make one straight up,” Flay said in a video posted to his Instagram account. He recommends shaking up your cocktail and then “straining it right into a cup.”

Flay’s method is ingenious because it allows you to truly appreciate the flavors of the tequila and ingredients without the cocktail getting diluted by melted ice. You can apply this same technique to classic drinks like gin martinis, Bee’s Knees, or Melon Balls. 

Fans on social media raced to Flay’s comments to share their thoughts on his “straight up” margarita. One person said, “Mmmmm, straight up from now on,” while another user called out, “Started ordering margaritas like this years ago, and bartenders would look in shock.”

So if you’re looking for a quick and easy way to upgrade your classic margarita, try this hack from Flay. And if you need some inspiration, here’s a list of margarita recipes as a jumping-off point.