Ultimate Top Shelf Margarita Recipe
Trianon tequila, hand-squeezed fruit, triple sec, lime juice, orange juice, sour, and Grand Marnier.
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Ingredients
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Margarita Base
Sour (house-style)
Garnish & Glass Prep
Method
Garnish & Glass Prep
- 1
Prepare glass rim
Run a lime wedge around the rim of a chilled rocks or coupe glass. Spread the coarse salt on a small plate and press the moistened rim into the salt to coat evenly. Set the glass aside.
- 2
Sour (house-style)
- 3
Combine 0.5 oz fresh lemon juice and 0.5 oz simple syrup in a small measuring cup and stir until fully incorporated. This yields 1.0 oz of 'sour' used in the margarita base. Adjust sweetness slightly if your citrus is particularly tart.
Margarita Base
- 4
Fill a cocktail shaker halfway with ice.
- 5
Measure and add to the shaker: 2 oz Trianon tequila, 0.5 oz triple sec, 0.5 oz Grand Marnier, 1 oz fresh lime juice, 0.5 oz fresh orange juice, and 0.5 oz of the prepared sour (from the 'Sour' section).
- 6
Seal the shaker and shake vigorously for 12–15 seconds until the exterior of the shaker is very cold (this chills and dilutes to proper balance).
- 7
If serving 'up' (no ice in glass): double-strain the cocktail into the prepared, salted coupe/rocks glass to remove ice chips and any pulp. If serving over ice: add large ice cubes to the prepared glass, then strain the cocktail over the ice.
- 8
Garnish with a lime wheel on the rim and an optional orange twist placed across the top. For a brightness boost, express the orange twist over the drink by pinching it skin-side down above the cocktail to release oils, then drop it in.
- 9
Serve immediately.