Los Angeles Bartenders Navigate a Margarita Renaissance-and a Persistent “Skinny” Demand
Los Angeles bartenders are facing a surge in customized Margarita requests, ranging from high-end tequila pairings to stripped-down, bare-bones orders. While classic preparations remain popular, a growing number of patrons are pushing boundaries with unique ingredient substitutions and a surprising insistence on “skinny” variations.
The evolving landscape reflects a broader trend of cocktail personalization and a renewed appreciation for tequila’s complexity. Though, the ambiguity surrounding the “skinny Margarita” – sometimes meaning less sugar, sometimes no agave – continues to challenge bartenders and raise questions about consumer preferences.This shift impacts bar inventories, staff training, and ultimately, the customer experience as establishments attempt to decipher and deliver on increasingly specific demands.
At Daisy Margarita Bar, one recent order showcased the bespoke trend: a Casamigos Añejo Margarita crafted with lime, lemon, orange juice, and Citrus Splenda. Mírate saw a guest opt for a half-pour of Fuenteseca 21-year Extra Añejo, served without any sweetener. Damian, meanwhile, experimented with a “French Margarita,” successfully substituting crème de cassis for Combier after a customer requested Chambord.
The most perplexing order, according to Smith at Bar Next Door, is a Margarita consisting solely of lime juice and tequila – a minimalist approach some patrons dub a “skinny Margarita.” This bare-bones request highlights the confusion surrounding the term, which accounted for approximately six percent of all Margarita orders.
“Some people say no sugar and sub agave. Some want just lime and tequila,” explains Karla Flores-Mercado of bar Flores, illustrating the need for clarification.Jon Cross of Loreto’s describes the result as “A palate bomb in a rocks glass,” while Valle succinctly sums up the phenomenon: ”The skinny Marg; because self-care and self-sabotage pair beautifully with tequila.”
