There is a dizzying array of tequila and mezcal entering the Australian market, meaning making margaritas is an increasingly exciting proposition. There’s common wisdom suggesting that tequila is one of the fastest growing spirits categories on earth, and global thirst for tequila cocktails are outstripping supply of tequila and mezcal. The thread with any successful margarita cocktail is that they should use the best tequila or mezcal. Start with a high baseline.

Tequila and mezcal are both beloved Mexican spirits that share a base ingredient, the agave plant, though each offers distinct characteristics steeped in history, traditional production methods and even regional identity. Tequila is only produced in the Jalisco region of Mexico, made from blue agave plants. Mezcal is made from over 30 varieties of agave plants and produced in a wider array of regions. Tequila typically has a milder flavour profile than mezcal, with citrusy, grassy, peppery and subtly sweet characteristics, and a soft finish. Mezcal, on the other hand, is often distinctly smoky with fruity undertones and jalapeno spice characters, and can even be earthy. The ability to call on a wider range of agave plants often makes mezcal more complex and even more intense in flavour than tequila.

The balance of tequila, mezcal or a quality agave spirit, the sweetness of triple sec and the vibrant sweet-sour of lime – often served with a salt rim – delivers a ripper cocktail that can be consumed just about any old time. When making margaritas, it’s best to work out whether you want brighter, fresher styles where tequila feels most apt, or more robust, spicier, ‘boozier’ versions of the cocktail where mezcal comes into its own. Typically, un-aged clear Blanco (white) or Joven (young) tequila or mezcal works best for margaritas, though aged, darker coloured versions of the spirit such as Reposado and Añejo can provide added depth and character.

My version of a classic margarita recipe is 60ml tequila, 25ml triple sec and 30ml freshly squeezed lime juice, which I serve on ice in huge tumblers with a salt rim and a wedge of lime. Of course, the ubiquitous Tommy’s margarita, a variant on the classic, is wildly delicious too: just switch out the triple sec for agave syrup and serve, again, on the rocks in a tumbler, usually with a little extra tequila and lime juice for punch. Spicy margarita cocktails are all the rage. To make one, add some jalapeno to the cocktail shaker when mixing the ingredients and dust the rim of your glass with chilli salt. Bingo! Margaritas can also be made in batches prior to serving, which makes producing them a breeze when entertaining. There are other imaginative margarita variants. Blend seasonal fruit and all the essential ingredients in a blender with ice to make lively frozen margaritas. Whether you’re leaning toward a classic margarita or looking to shake things up with a more creative twist, the choice of tequila or mezcal is pivotal. Below are some of my favourites.

While not technically a tequila, this Australian agave spirit comes in cool-looking steel flasks. The spirit delivers great tangy pineapple character and the heat of jalapeno, making this ideal for spicy margaritas.

Okay, technically this is a sipping mezcal – one you’d enjoy drinking slowly from a small glass – but in a margarita, it brings earthiness, punchy spicy elements and textural depth. It takes things up a level and dazzles.

A light and smooth tequila that offers up bright citrus and gently spicy white pepper notes. It’s whistle clean, with a crisp finish, and feels sophisticated when made into margarita cocktails. Pass the guacamole and tostadas.

This Australian-made (from Narrabri, NSW) agave spirit is ideal for making an all- Australian margarita, if you use an Aussie triple sec alongside. Oh, and it’s sensational – so well balanced, smooth, piquant and refreshing.

Espolon Blanco is an affordable but quality clear tequila that delivers loads of mixed citrus, floral notes, and woody spice characters which, when mixed with lime, creates quite a complex, layered margarita. There’s a bit more personality to a margarita when using Espolon, for those wanting to ensure tequila is the hero of the drink.