Classic Margarita Recipe

Rim the glass

Run the lime wedge around the rim of a rocks or margarita glass. Pour the coarse salt or sugar onto a small plate and dip the wet rim into it to coat evenly. Set the glass aside.

If using fresh fruit (mango, strawberries, raspberries, peaches, blackberries), hull/pit and chop as needed. Place roughly 3–4 oz fresh fruit in a blender or food processor and puree until smooth. Strain if you prefer a smoother texture to remove seeds (recommended for raspberries and blackberries). Measure 2 oz of purée for the recipe.

Combine and shake

In a cocktail shaker add 2 oz silver tequila, 1 oz triple sec, 1 oz fresh lime juice, 0.5 oz simple syrup (omit if your fruit is very sweet), and 2 oz of your chosen fruit purée. Fill the shaker with ice (about 1 cup).

Shake vigorously

Secure the shaker and shake vigorously for 12–15 seconds until the exterior of the shaker is cold and slightly frosted. This chills, dilutes, and aerates the drink.

Strain and serve

Fill the prepared glass with fresh ice. Double-strain the cocktail into the glass using a hawthorne or fine strainer to catch pulp and ice shards. Garnish with a lime wedge and a slice or berries of the chosen fruit.

If you prefer a frozen margarita, combine 2 oz tequila, 1 oz triple sec, 1 oz fresh lime juice, 0.5 oz simple syrup (optional), 2 oz fruit purée, and 2 cups of ice in a blender. Blend on high until smooth and slushy, about 20–30 seconds, stopping to stir if needed. Pour into the rimmed glass and garnish.

Taste and adjust balance: if too tart, add 0.25–0.5 oz simple syrup; if too sweet, add a splash more lime juice. For stronger fruit flavor, increase purée to 2.5 oz. For a thinner cocktail, add a small splash (0.25–0.5 oz) of water or additional lime juice.