Margarita Recipe

Rim the glass

Run a lime wedge around the rim of a rocks or coupe glass. Dip the wet rim into coarse salt or Tajín spread on a small plate to coat. Set the glass aside.

Add a lime wheel or wedge for garnish and set aside.

Fill a cocktail shaker with ice (about 1 cup).

Add 2 oz blanco tequila (or mezcal if you prefer a smoky profile), 1 oz fresh lime juice, 1 oz orange liqueur, and 0.25 oz agave syrup to the shaker.

Secure the shaker lid and shake vigorously for 10–15 seconds, until the shaker is well chilled and slightly frosted.

Strain the cocktail into the prepared glass over fresh ice (for on-the-rocks) or fine-strain into the chilled coupe if serving up.

Garnish with the lime wheel or wedge and serve immediately.

If making a spicy margarita, muddle 2 slices of jalapeño in the shaker gently (2–3 presses) to release a little heat. Avoid over-muddling to prevent excessive bitterness.

Add ice, then 2 oz tequila or mezcal, 1 oz fresh lime juice, 1 oz orange liqueur, and 0.25 oz agave syrup to the shaker. Optionally add 2–3 drops of chili tincture or hot sauce if you want more pronounced heat.

Shake vigorously for 10–15 seconds. Taste and adjust sweetness or heat: add more agave syrup to sweeten or more jalapeño/hot sauce for spiciness.

Double-strain (use a fine mesh strainer) into the prepared glass over fresh ice to remove jalapeño bits, unless you prefer them left in the drink.

Garnish with a thin jalapeño slice and lime wheel.