Craft Margaritas Recipe

Juice the citrus

Roll limes, orange, and lemon on the counter to loosen juices. Cut and juice until you have 1 cup lime juice, 1/2 cup orange juice, and 1/4 cup lemon juice. Strain through a fine-mesh sieve into a measuring cup to remove pulp and seeds.

Sweeten and balance

In a pitcher, combine the strained citrus juices with 1/2 cup agave syrup and 1/2 cup cold water. Stir until fully combined. Taste and adjust: if too tart, add up to 2 tablespoons more agave; if too sweet, add a tablespoon more lime juice.

Chill the mix

Place the mix in the refrigerator for at least 15 minutes while you prepare glasses and ice. The mix can be made up to 24 hours ahead and kept chilled (stir before using).

Prepare glass rims

Rub a lime wedge around the edge of each serving glass. Spread coarse sea salt on a small plate and dip the rims into the salt to coat. Set glasses aside.

Shake individual margaritas

Fill a cocktail shaker halfway with ice. For each cocktail (makes ~1 large or 2 small cocktails depending on glass size): add 3 ounces (6 tbsp) blanco tequila, 1.125 ounces (2 tbsp + 2 tsp) Cointreau, and 2.5 ounces of the chilled margarita mix. Shake vigorously for 12–15 seconds until the outside of the shaker is frosty.

Serve

Fill the prepared glass with fresh ice. Strain the shaken margarita into the glass. Garnish with a lime wheel or twist. Optionally, float a thin orange wheel for extra aroma.

Batch service (optional)

To serve a group, combine the margarita mix (from above), 2 cups blanco tequila, and 3/4 cup Cointreau in a large pitcher with a few cups of ice. Stir briefly to chill and dilute slightly, then pour into salted-rim glasses filled with fresh ice. Garnish each with a lime wheel.