Margaritas Recipe

Juice the citrus

Roll limes and lemons on the counter to loosen juices. Halve and juice enough limes to yield 1 cup (about 8–10 limes) and enough lemons to yield 1/4 cup (about 1–2 lemons). Strain the juices through a fine mesh sieve into a measuring cup to remove pulp and seeds.

Make simple syrup

Combine equal parts granulated sugar and water (for 1/2 cup syrup use 1/4 cup sugar + 1/4 cup water) in a small saucepan. Heat gently, stirring, until sugar dissolves. Remove from heat and cool to room temperature.

Combine mix

In a clean jar or pitcher, combine the strained lime juice (1 cup), lemon juice (1/4 cup), cooled simple syrup (1/2 cup), and orange liqueur (1/4 cup). Stir or shake until blended. Chill in the refrigerator if not using immediately. This yields about 2 cups of margarita mix.

Prepare glasses

Rub a lime wedge around the rim of each serving glass. Pour a small amount of coarse kosher salt onto a plate and dip the wet rims into the salt to coat. Set glasses aside. If serving on the rocks, fill each glass with ice now; if serving up, leave glasses empty.

Build the margarita (single serving)

For each 4-oz cocktail (adjust quantities proportionally): fill a cocktail shaker with 2 oz (60 ml) of blanco tequila, 1 oz (30 ml) of the prepared margarita mix, and a generous scoop of ice (about 3/4 cup crushed or cubed). If you prefer a stronger orange flavor, add 1/4 oz (7–8 ml) extra orange liqueur.

Shake and strain

Seal the shaker and shake vigorously for 10–15 seconds until the outside of the shaker feels very cold. Strain into the prepared glass over fresh ice (for on-the-rocks) or double-strain into the chilled glass without ice (for up).

Garnish and serve

Garnish each cocktail with a lime wedge or wheel on the rim. Serve immediately. The recipe as written yields about 8 margaritas (4-oz servings) using the quantities provided.