Margarita Clássica Recipe

Prepare glass

Choose a rocks or coupe/margarita glass (about 8–10 oz capacity). Run the lime wedge around the rim of the glass to moisten. Spread the coarse salt on a small plate and gently press the moistened rim into the salt to create an even salted rim. Set the glass aside.

Combine ingredients

Fill a cocktail shaker with a generous handful of ice (about 1 cup). Add 2 oz blanco tequila, 1 oz Cointreau (or triple sec), 1 oz fresh lime juice, and 0.5 oz simple syrup if you prefer a slightly sweeter margarita. Using fresh-squeezed lime juice is important for bright flavor.

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds until the shaker exterior is well-chilled and slightly frosted. This both chills and dilutes the cocktail to the correct balance.

Strain and serve

Fill the prepared glass with fresh ice (optional for served-on-the-rocks; omit if serving straight up). Double-strain the cocktail into the glass using a Hawthorne strainer (and a fine mesh strainer if desired) to remove shards of ice and pulp. If serving up (no ice), strain directly into the chilled salted glass.

Garnish

Express the oils from the remaining lime wedge over the drink by squeezing it gently, then drop the wedge on the rim or float it in the cocktail as a garnish.

Taste and adjust: if the cocktail tastes too tart, stir in a touch more simple syrup (0.25 oz increments). If too sweet, add a splash more lime juice (0.25 oz).