Freshest Margarita Recipe

Juice the citrus

Roll 6–8 limes and 1–2 small lemons on the counter to loosen juices. Cut in half and juice until you have 1 cup fresh lime juice and 1/4 cup fresh lemon juice. Strain through a fine mesh sieve into a measuring cup to remove pulp and seeds.

Combine sweetener and salt

In a small bowl or measuring cup, whisk 1/4 cup light agave nectar with 1/4 cup cold water until fully combined and slightly thin. Add 1 teaspoon fine sea salt and whisk until dissolved.

Finish the mix

Pour the strained juices into the agave mixture and whisk until homogeneous. Taste and adjust: if too tart, add up to 1 tablespoon more agave; if too sweet, add a scant teaspoon more lime. Transfer to a sealed container and refrigerate if not using immediately. The mix keeps 3–4 days chilled.

Prepare the glass

Rub a lime wedge around the rim of a rocks or coupe glass. Place 1/2 teaspoon coarse salt on a small plate and gently press the glass rim into the salt to coat. Fill the glass with about 1/2 cup fresh ice and set aside.

Shake the cocktail

Add 2 oz blanco tequila, 1 oz orange liqueur, 3 oz prepared margarita mix, and 1 cup ice to a cocktail shaker. Shake vigorously for 12–15 seconds until the shaker is cold and slightly frosted.

Strain and garnish

Double-strain the contents into the prepared glass over the fresh ice to remove small ice shards. Garnish with a lime wheel or wedge on the rim. Serve immediately.

Batch serving notes (optional)

To make multiple servings, multiply the per-serving cocktail quantities or combine 8 oz tequila, 4 oz orange liqueur, and 12 oz margarita mix in a pitcher with cold ice and stir briefly; pour into glasses rimmed with salt. Keep chilled and do not store mixed with ice for long to avoid dilution.