Margarita Recipe

Inspired by OPSO

Time7m

Serves1

Calle 23 Blanco, Cointreau, lime

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Salt the rim
Run the lime wedge around the rim of a chilled coupe or rocks glass to moisten it. Spread the salt on a small plate and gently dip the glass rim into the salt to coat. Set the glass aside.

2
Fill a cocktail shaker with ice (about 1 cup).
3
Add 2 oz Calle 23 Blanco tequila to the shaker.
4
Add 1 oz Cointreau to the shaker.
5
Add 1 oz fresh lime juice to the shaker. If you prefer a slightly sweeter margarita, add 0.25 oz simple syrup.
6
Secure the shaker lid and shake vigorously for 10–15 seconds, until well chilled.
7
Double-strain (optional) into the prepared chilled, salted glass over fresh ice if you prefer it on the rocks, or strain without ice into the chilled coupe for a neat margarita.

8
Garnish with the reserved lime wedge on the rim or floated in the drink. Serve immediately.