Zest one lime lightly if desired, then halve and juice limes and lemons to yield 1 cup fresh lime juice and 1/4 cup fresh lemon juice. Strain the juices through a fine-mesh sieve into a pitcher to remove pulp and seeds.

Sweeten and adjust

Add 1/2 cup agave syrup and 1/2 cup filtered water to the strained juices. Stir until the agave is fully incorporated. Taste and adjust sweetness — add up to 2 tablespoons more agave if you prefer sweeter or more tart balance.

Season and chill

Stir in 1/4 teaspoon fine sea salt to round flavors. Cover and refrigerate the house margarita mix for at least 30 minutes (or up to 48 hours) to allow flavors to meld. Keep chilled until ready to use.

Cocktail (per small margarita)

Prepare glass

Run a lime wedge around the rim of a small rocks or coupe glass. Spread coarse salt or Tajín on a small plate and dip the rim into the salt to coat. Fill the glass with ice if you prefer on-the-rocks served; for a straight-up drink, leave ice out.

Build the cocktail

In a cocktail shaker, add 1 cup ice, 1.5 oz blanco tequila, 0.5 oz orange liqueur, and 2 oz chilled house margarita mix. Shake vigorously for 10–15 seconds until the shaker is very cold to the touch.

Strain and garnish

Double-strain (using the shaker's built-in strainer or a Hawthorne plus a fine mesh) into the prepared glass. If serving on the rocks, fill the glass with fresh ice and strain over it. Garnish with a lime wheel or wedge on the rim. Serve immediately.

Batching note

The margarita mix recipe yields approximately 2 cups (about 8 oz usable mix per cocktail yields ~4 small margaritas). To make multiple cocktails, multiply tequila and orange liqueur by the number of servings and keep the mix chilled. Stir the mix before measuring if it has settled.