Celebrate National Margarita Day

NATIONAL MARGARITA DAY, celebrated each year on February 22, raises a salt-rimmed glass to one of the world’s most iconic cocktails. Refreshing, tart, and endlessly adaptable, the margarita has become synonymous with relaxation, celebration, and warm-weather indulgence. Celebrate locally at Cocina 214 and enjoy one of these delicious drinks pictured here.

We sat down with Lambrine Macejewski with Cocina 214 to discuss margaritas, what makes a great one, and which ones you should try on your next visit!

Orlando magazine: Cocina 214 has been part of the Central Florida dining scene for 15 years now. When you first opened, what was the guiding vision behind the restaurant?

Lambrine Macejewski: When we opened Cocina 214 fifteen years ago, our goal was simple: prepare food and drinks using the freshest ingredients possible and share them with others. I was born in Greece and raised in Dallas, Texas, and I’ve always felt a deep connection between Greek and Mexican cultures. Both are rooted in gathering, hospitality, and connection. Families and friends come together around the table, recipes are created and passed down, and meals become a way to celebrate life and one another. Cocina 214 is really an extension of that tradition, a place where food, drink, and community naturally come together.

Orlando magazine: Margaritas are clearly a big part of that experience at Cocina 214. What makes a truly great margarita, in your view?

Macejewski: A great margarita is all about simplicity and balance. At its core, you really only need a few things: tequila, fresh lime juice, orange liqueur, agave, and salt. That’s it. The beauty of a margarita is that while the recipe is simple, you have so much freedom within it. The quality of each ingredient matters, especially the tequila and the lime juice. Freshly squeezed lime juice is non-negotiable for us.

Orlando magazine: You’re known for having an extensive margarita menu. How do you approach variety without losing that sense of balance?

Macejewski: We currently have 20 margaritas on the menu, and honestly, it’s hard to pick a favorite because they’re all so different. The fun part is playing with variety while staying true to the fundamentals. There are different styles of tequila—blanco, reposado, añejo—and each brings its own character. Then you have orange liqueurs, which people don’t always think about, but they make a huge difference. Cointreau, Triple Sec, Grand Marnier—they’re all distinct, and it really comes down to personal preference.

And one thing I feel strongly about: the best margaritas use agave as the sweetener, not sugar. Sugar really kills a cocktail. Agave complements tequila naturally. Even the salt rim is personal. Some people want a full rim, others half, so they can control how much salt they get with each sip.

Orlando magazine: If someone wanted to experience Cocina 214’s most classic expression of a margarita, where should they start?

Macejewski: For the best classic margarita, I always recommend our Blue Agave Margarita. It’s made with G4 Blanco Tequila, freshly squeezed lime juice, agave, and Grand Marnier. Just four ingredients. This one is for the purists. It’s simple, clean, and incredibly refreshing.

G4 is an additive-free tequila, so you really taste the true profile of the agave. It’s made from 100% Blue Weber agave grown in the highlands of Jalisco, one of the most respected tequila regions in Mexico. They use natural fermentation and a blend of rainwater and spring water, with no additives. What you’re tasting is just agave, water, and yeast, and that purity really shines through in the cocktail.

Orlando magazine: And for guests looking for something a little more unexpected?

Macejewski: I’d point them to the Bergamot Orange Margarita. It’s more creative and very citrus-forward. We make it with Mi Campo Tequila, Italicus Rosolio di Bergamotto liqueur, agave, and fresh lime juice. What makes this one special is the orange liqueur. Italicus is Italian, infused with bergamot citrus and Mediterranean botanicals, and it has a more elegant, botanical profile than traditional orange liqueurs like Grand Marnier or Cointreau. It’s made near Turin, Italy, and it brings a really beautiful, unexpected layer to the margarita.

Orlando magazine: How do new cocktails or dishes make their way onto the menu?

Macejewski: About twice a year, we take a close look at our product mix and start brainstorming new offerings. Every new recipe—food or cocktail—goes through a thoughtful testing process. We always start by tasting it with the essentials, like chips and salsa, and sharing it with others. Collaboration is a big part of it. We listen closely to feedback, refine the recipe, and keep adjusting until it feels balanced and true to the flavors that define Tex-Mex and Mexican cuisine. Only when it feels right does it earn a spot on the menu.

Orlando magazine: After 15 years, what keeps you excited about Cocina 214?

Macejewski: It’s still about connection. Watching people gather around the table, celebrate milestones, or just enjoy a great meal and margarita together—that never gets old. Food and drink have a way of bringing people together, and that’s what Cocina 214 has always been about.