House Margarita Recipe

Make simple cane syrup

Combine cane sugar and cold water in a small saucepan. Warm over medium heat, stirring constantly until sugar is fully dissolved and mixture is clear, about 2–3 minutes. Remove from heat and cool to room temperature (about 15 minutes).

Juice limes and combine

Juice fresh limes until you have 1 cup of juice (about 8–10 limes). Strain pulp and seeds. In a pitcher, combine 1 cup fresh lime juice with 1/2 cup cooled cane simple syrup and 1/4 cup cold water. Stir until blended. Chill in refrigerator or use immediately. This yields roughly 1 3/4 cups house margarita mix.

Prepare glass rims

Rub a lime wedge around the rim of four old-fashioned or rocks glasses. Dip rims into coarse salt spread on a small plate so the salt adheres evenly. Set glasses aside.

Build the margaritas

Fill a cocktail shaker with ice (about 6 cubes). Add 2 oz Cuervo Tradicional tequila, 0.5 oz triple sec, and 1 oz house margarita mix per serving. (For all four servings, add 8 oz tequila, 2 oz triple sec, 4 oz margarita mix.) Seal shaker and shake vigorously for 10–12 seconds to chill and lightly dilute.

Strain and serve

Strain each margarita into the prepared salt-rimmed glasses over fresh ice. Divide evenly so each glass receives about 3 oz of liquid plus ice. Garnish each with a lime wheel and an optional sprinkle of lime zest.

Place one lime wheel on the rim of each glass. If using, grate a small amount of lime zest over the top for extra aromatic lift. Serve immediately.