Margarita Recipe

Rim the glass

Choose salt or sugar for the rim. Pour the salt or sugar onto a small plate. Run a lime wedge around the outer rim of a chilled rocks or coupe glass, then dip and twist the rim into the plate to coat evenly. Set the glass aside.

Prepare your chosen fruit: peel and pit stone fruit (peach, mango) and chop; hull strawberries; remove watermelon seeds and chop; core and chop pineapple; use guava pulp or nectar. Put about 1 cup of chopped fruit into a blender and puree until smooth. If the purée is too thick, add 1–2 tsp water. For a silky texture, strain through a fine mesh sieve to remove fibrous bits and seeds.

Shake

In a cocktail shaker, add 2 oz blanco tequila, 1 oz triple sec, 1 oz fresh lime juice, 0.5 oz simple syrup, 2 oz of your chosen fruit purée, and a generous handful of ice (about 1 cup). Secure the shaker lid and shake vigorously for 12–15 seconds, until the outside of the shaker is cold and slightly frosted.

Strain

If you prefer a smooth drink, double-strain the contents into the prepared glass over fresh ice using a cocktail strainer and a fine mesh sieve to catch pulp and ice shards. For a frozen margarita, transfer the shaken mix to a blender with 1 to 1 1/2 cups of crushed ice and blend until slushy, then pour into the rimmed glass.

Garnish with a lime wedge on the rim and a slice or wedge of the matching fruit (peach, mango, strawberry, pineapple, watermelon, or guava) placed on the rim or floated on top. Serve immediately.