Chili’s sells a lot of margaritas, and the Presidente is the one people know by name. Part of the appeal is the presentation: it comes in a glass with the shaker tin left on the table, so you get extra. Part of it is a slightly unusual ingredient: brandy.
What Chili’s Serves
The Presidente Margarita is a tequila margarita with orange liqueur and a splash of brandy, mixed with sour and shaken. The name comes from Presidente, a Mexican brandy. Longtime copycat sources list Sauza Conmemorativo añejo tequila, Cointreau, Presidente brandy, sweet-and-sour and a splash of Rose’s lime. A more recent taste test reported different brands: Lunazul reposado tequila, Citrónge orange liqueur and E&J brandy.
So the brands have changed, and Chili’s doesn’t publish its pours. The structure has stayed the same: aged tequila, orange liqueur, brandy and sour. That’s what we recreate below.
Why Brandy?
Brandy in a margarita sounds odd, but only half an ounce does a lot. Grape brandy is rounder and softer than tequila, with caramel and dried-fruit notes from the barrel. It smooths the tequila’s sharper edges and gives the drink a richer finish. Combined with aged tequila, it’s why the Presidente tastes like an upgrade over a basic house margarita.
Any VS brandy works. Presidente is hard to find outside Mexico and Texas; E&J is cheap and easy to find; a VS cognac is the fancy option.
Why Copycats Miss
Most online versions pour all three spirits into a big glass of bottled sweet-and-sour. That’s close to what the restaurant does, but bottled sour is the weakest link: it’s sweet, flat and slightly artificial. Fresh lime juice plus simple syrup gives you the same structure with a brighter, cleaner flavor. If you miss the restaurant’s “mix” taste, add a quarter ounce of Rose’s lime cordial.
The Technique: The Shaker Is the Serving Pitcher
Shake hard. Three spirits plus citrus need proper dilution, or the drink is hot and dense. Twelve to fifteen seconds in a full shaker is right.
Then serve it the Chili’s way. Strain about two-thirds into a salt-rimmed glass over fresh ice and set the shaker next to it. The remaining third stays cold in the tin and tops up your glass as the ice melts. It’s a small thing, but it makes the drink feel generous.
Batching
For eight drinks, combine 12 oz (360 ml) tequila, 4 oz (120 ml) Cointreau, 4 oz (120 ml) brandy, 8 oz (240 ml) fresh lime juice, 6 oz (180 ml) simple syrup and 8 oz (240 ml) cold water. The water replaces shaking dilution. Chill for an hour and pour into salted glasses over ice. For the shaker-tin effect, pour single servings from the pitcher into a tin with ice, shake briefly and serve.
The Mocktail Version
The hard part of a Presidente mocktail is the brandy. A spoonful of strong black tea and a drop of vanilla get surprisingly close: tea adds the tannic, woody structure and vanilla adds the barrel sweetness. An NA agave spirit covers the tequila and a splash of orange juice replaces the Cointreau. Salt the rim; it makes zero-proof drinks taste fuller.
Serving
Serve with fajitas, chips and salsa, or Chili’s-style baby back ribs at home. Pour slowly; this one is stronger than it tastes.
Quick Fixes
- Tastes hot or boozy? Shake longer. Three spirits need the extra water from a full 15-second shake.
- Too sharp? Add ¼ oz simple syrup or a splash of orange juice.
- Can’t taste the brandy? Use a VS cognac or a more flavorful brandy, or raise it to ¾ oz and drop the tequila to 1¼ oz.
Enjoy responsibly — must be 21+.
See all Chili’s copycat drinks →
