Margarita Recipe

Prepare glass

Run a lime wedge around the rim of a rocks or coupe glass. Dip the rim into coarse kosher salt (or a salt-sugar mix) to coat. Set the glass aside.

Mix drink

Fill a cocktail shaker with ice. Add 2 oz blanco tequila, 1 oz fresh lime juice, 1 oz orange liqueur and 0.5 oz simple syrup (optional for a slightly sweeter drink).

Shake

Shake vigorously for 10–15 seconds until the outside of the shaker is cold and slightly frosted.

Strain & serve

Double-strain (if you prefer no ice shards) into the prepared glass over fresh ice or serve neat in a chilled coupe. Garnish with a lime wedge. Taste and adjust sweetness with up to 0.25 oz more simple syrup if desired.

Prepare glass

If using, rim the glass with a lime wedge and dip into salt or sugar. For a decorative touch, alternate salt and sugar on the rim or dip half the rim.

Combine ingredients

In a cocktail shaker filled with ice, combine 2 oz blanco tequila, 1 oz fresh lime juice, 0.75 oz orange liqueur, 1 oz pomegranate juice and 0.25 oz pomegranate molasses or grenadine (optional). Add 0.25 oz simple syrup only if you prefer a sweeter drink.

Shake

Shake hard for 10–15 seconds until well chilled and slightly diluted.

Strain & garnish

Strain into the prepared glass over fresh ice. Sprinkle a teaspoon of pomegranate seeds on top or drop a few into the drink for color. Garnish with a lime wheel. Adjust sweetness to taste.

Muddle jalapeño

In a shaker, add 3 jalapeño slices (adjust count or remove seeds for less heat) and 0.5 oz agave nectar or simple syrup. Gently muddle 6–8 times—enough to release the oils and aroma but not pulverize the pepper to avoid excessive bitterness.

Add remaining ingredients

Add ice to the shaker and pour in 2 oz blanco tequila, 1 oz fresh lime juice and 0.75 oz orange liqueur.

Shake

Shake vigorously for 10–15 seconds until well chilled. Tasting note: if too spicy, add 0.25 oz extra agave or a splash of pomegranate juice to balance heat (optional).

Prepare glass & serve

Rub a lime wedge around a rocks glass rim and dip in coarse salt. Double-strain the cocktail into the glass over fresh ice to remove jalapeño bits (use a fine mesh strainer if available). Garnish with a lime wheel and a thin jalapeño slice on top for presentation.