Margarita cocktails
Tequila, lime and orange liqueur: the classic Margarita is a sour with a salted rim. Change the sweetener or the spirit and you get the variations below.
7 recipes
How to make a classic Margarita
A Margarita is 50 ml blanco tequila, 25 ml Cointreau and 25 ml fresh lime juice: a ratio of 2 to 1 to 1. Shake hard with plenty of ice for about 12 seconds, until the shaker is frosted, then strain into a chilled coupe.
Salt only half the rim. Rub a lime wedge around half of it, press that half into flaky salt, and leave the other half bare, so each sip is your choice. Its origin is disputed, with several competing stories, so treat any single one with caution.
Strain into a coupe for a drink served up, or over fresh ice in a rocks glass for one that stays cold longer. Never use the ice from the shaker, because it is already part-melted and will water the drink down.
Tommy's margarita: tequila, lime and agave
Tommy's margarita leaves out the orange liqueur. It is 60 ml of 100% agave blanco tequila, 30 ml lime juice and 15 ml agave syrup, shaken and strained over fresh ice in a rocks glass. It was created at Tommy's restaurant in San Francisco.
It tastes cleaner and more tequila-led than the classic, so a good bottle shows. It is also easy to adjust: add a little more agave syrup if your limes are sharp.
Mezcal margarita
The Mezcal Margarita uses 40 ml mezcal joven, 20 ml Cointreau, 25 ml lime juice and 5 ml agave syrup, served over ice with a half salt rim. Mezcal is often smoky, so the drink is rebalanced rather than being a one-for-one swap.
For more on the spirits themselves, see tequila cocktails.
Choosing ingredients for Margaritas
Use a 100% agave blanco tequila, and squeeze the lime just before you mix, because bottled juice tastes flat. Cointreau is the usual orange liqueur, but any good triple sec will do. Chill the glass in the freezer, and use fresh ice for drinks served on the rocks.
Measure with a jigger. With only three ingredients, a few ml either way changes the balance. If a Margarita is too sharp, add a little agave syrup, and if it is too sweet, add a squeeze more lime. Margaritas taste lighter than they are, so pace yourself and drink water between rounds.
Questions people ask
What is in a Margarita?
A Margarita is blanco tequila, orange liqueur and fresh lime juice, served with a salted rim. This recipe uses 50 ml of tequila, 25 ml of Cointreau and 25 ml of lime juice, shaken with ice and strained into a chilled coupe.
What is the ratio for a Margarita?
The classic Margarita ratio is 2 parts tequila to 1 part orange liqueur to 1 part lime juice. In this recipe that is 50 ml, 25 ml and 25 ml. Adjust the sweetness with a little agave syrup if your limes are very sharp.
What is the best tequila for a Margarita?
A 100% agave blanco tequila is the best choice for a Margarita. It tastes bright and clean, and it holds up against the lime and orange liqueur. Avoid mixto tequilas, which contain added sugars and can taste harsh.
What is a Tommy's margarita?
A Tommy's margarita is a Margarita made with agave syrup in place of orange liqueur. This recipe uses 60 ml of tequila, 30 ml of lime juice and 15 ml of agave syrup, shaken and served over ice. It is cleaner and more tequila-led.
Can I use something other than Cointreau in a Margarita?
Yes, any good triple sec or orange liqueur works in place of Cointreau. Cointreau is a popular choice because it is clean and not too sweet. Cheaper triple secs can be sweeter, so taste the drink and adjust the lime if needed.
Why do you salt only half the rim?
Salting half the rim lets the drinker choose between salty and plain sips. It also stops salt falling into the drink as you strain it. Wet the rim with a lime wedge, press it into flaky sea salt, and leave the other half bare.