Margaritas Recipe

Prepare glass

Run a lime wedge around the rim of a rocks or margarita glass. Spread coarse salt on a small plate and dip the rim into the salt to coat. Set the glass aside.

Mix drink

Fill a cocktail shaker with ice (about 4–6 cubes). Add 2 oz tequila, 1 oz triple sec, 1 oz fresh lime juice, and 0.5 oz simple syrup (omit or reduce if you prefer tarter).

Shake and strain

Shake vigorously for 10–15 seconds until the shaker is cold and slightly frosted. Strain into the prepared glass over fresh ice.

Garnish and serve

Garnish with a lime wedge or wheel on the rim. Serve immediately.

Prepare glass

If salting the rim, run a lime wedge around the rim of two chilled margarita glasses and dip into coarse salt. Place glasses in the freezer briefly while you make the drink if desired.

Combine ingredients

In a blender combine 4 oz tequila, 2 oz triple sec, 2 oz fresh lime juice, 1 oz simple syrup, and 2 cups of ice (use crushed ice for best texture).

Blend

Pulse/blend on high until the mixture is smooth and slushy, about 15–30 seconds depending on blender strength. If too thick, add 1–2 tbsp cold water or a splash of more lime juice; if too thin, add a little more ice and re-blend.

Serve

Pour the frozen margarita into the prepared glasses. Garnish with a lime wheel and serve with a straw.

To make a sweeter margarita, increase simple syrup by 0.25–0.5 oz. For a skinny version omit the simple syrup and use agave nectar (about 0.5 oz). For a flavored margarita, substitute up to 1 oz of triple sec with fruit puree (strawberry, mango) and adjust ice accordingly. Use reposado tequila for a richer, aged flavor.