Margarita Recipe

Chill glass: Place your rocks or margarita glass in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail.

Prepare the rim: Run a lime wedge around the outer rim of the chilled glass. Pour coarse salt onto a small plate and gently press the moistened rim into the salt to coat. Tap off any excess.

Build & Shake

Fill a cocktail shaker with 1 cup of ice. Add 2 oz blanco tequila, 1 oz Cointreau (or triple sec), 1 oz fresh lime juice, and 0.25 oz simple syrup (omit or adjust if your limes are very sweet).

Shake

Secure the shaker top and shake vigorously for 10–15 seconds until the shaker is cold and frosty.

Strain & Serve

Discard ice or water from the chilled glass. Fill the glass with fresh ice. Double-strain the shaken margarita into the prepared glass over the ice to remove small ice shards and lime pulp.

Garnish

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

Combine

In a blender add 2 oz blanco tequila, 1 oz Cointreau, 1 oz fresh lime juice, optional 0.25 oz agave or simple syrup, and 1 cup crushed ice (or more for thicker texture).

Blend

Pulse on high until smooth and slushy, about 10–20 seconds depending on blender and ice.

Serve

Pour the frozen margarita into the prepared salt-rimmed glass. Garnish with a lime wedge and serve with a straw.

Sweetness & Strength: Adjust simple syrup/agave to taste. For a lighter cocktail, reduce tequila to 1.5 oz and keep the rest proportionate.

Batching: To make multiple servings, multiply ingredient quantities by the desired number of servings. If batching a frozen margarita, blend in large batches or keep mixture chilled and blend per-pitcher portions to maintain texture.