Margarita Recipe

Salt the rim

Run the lime wedge around the outer rim of a rocks or coupe glass to moisten. Spread the kosher salt on a small plate, then gently press and twist the glass rim into the salt so a thin, even ring sticks. Set the glass aside.

If you prefer no rim, skip this step and reserve the lime wedge for garnish.

Measure ingredients

In a cocktail shaker, pour 2 oz blanco tequila, 1 oz fresh lime juice, 1 oz orange liqueur (Cointreau or triple sec). If you prefer a slightly sweeter margarita, add 1/2 teaspoon simple syrup.

Add ice and shake

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 10–15 seconds until the shaker is very cold and slightly frosted. Vigorous shaking chills and dilutes the drink to the correct balance.

Prepare serving glass

Fill the rimmed glass with fresh ice if serving on the rocks. For a straight-up version, leave the glass empty of ice (use a chilled coupe or martini glass).

Double-strain

Open the shaker and strain the cocktail into the prepared glass using a Hawthorne strainer or the shaker lid. For a smoother texture, double-strain through a fine mesh strainer to catch any ice shards or pulp.

Garnish with a lime wheel on the rim and serve immediately.

Adjust sweetness by increasing simple syrup to 1/4–1/2 oz (1.5–3 tsp) if your limes are very tart. Use reposado tequila for a richer flavor, or mezcal for a smoky twist. For a frozen margarita, blend the measured ingredients with 1 cup crushed ice until smooth.