The Margarita is a simple, citrusy cocktail, and for more than 40 years it’s been the unmistakable face of summertime and south-of-the-border beach hangouts (and, really, of tequila drinks in general). Unfortunately, thanks to the popularity of syrupy pre-made mix, most people’s homemade Margaritas leave a bit to be desired. But with a little elbow grease and an extra minute or two of prep time, it’s easy to whip up a Margarita that’s fresh, well-balanced, and will knock the socks off your party guests.
This classic Margarita recipe calls for an ounce of fresh-squeezed lime juice (if you don’t feel like measuring, it’s the juice of one standard lime), Cointreau, and, of course, tequila. Blanco tequila is the standard choice, as it’s straightforward and mixes well, but you’re welcome to use a reposado tequila if you want something a little more refined. That said, the oaky subtleties of a reposado or añejo tequila tend to be lost in a Margarita cocktail, so we don’t recommend using anything too expensive.
|2 oz tequila|
|1 oz triple sec (preferably Cointreau)|
|1 oz lime juice|
|Lime wheel for garnish (optional)|
Preparation: How to make a Margarita
- Rub rim of cocktail glass with lime juice, dip rim in salt.
- Add all ingredients to a cocktail shaker with ice and shake until chilled.
- Strain into the salt-rimmed glass and serve.