Perfect Margarita Recipe

Juice citrus

Juice 1 cup fresh limes and 1/4 cup fresh lemons (about 6–8 limes and 1–2 lemons depending on size) into a fine-mesh strainer to remove pulp and seeds. Press to extract as much juice as possible.

Combine sweetener and water

In a measuring cup or small pitcher, combine 3/4 cup agave syrup and 1/2 cup cold water. Stir until smooth. If using simple syrup, combine equal parts sugar and hot water until dissolved, cool, then use 3/4 cup.

Mix and season

Add the strained citrus juice to the agave mixture. Stir in 1 tsp fine sea salt and optional 1/2 oz orange liqueur if desired. Taste and adjust: if too tart, add up to 2–3 tbsp more agave; if too sweet, add a splash more lime. The final volume should be about 16 oz (2 cups). Chill before using.

Storage

Store in a sealed container in the refrigerator for up to 7 days. Shake or stir before using, as separation may occur.

Prepare glass

Run a lime wedge around the rim of a chilled rocks or coupe glass. Dip the rim into coarse salt spread on a small plate to coat. Fill the glass with fresh ice (if serving on the rocks) or leave chilled if serving up.

Measure and combine

In a cocktail shaker, add 2 oz Lunazul Reposado tequila, 1/2 oz Grand Marnier, 1/2 oz Cointreau, and 3 oz house margarita mix. If you like a brighter fresh note, add an extra 1/4 oz (about 1/2 tbsp) fresh lime juice.

Add ice and shake

Add a generous scoop of ice (about 1 cup) to the shaker. Secure the lid and shake vigorously for 10–15 seconds until well chilled and the outside of the shaker is frosty.

Double strain and serve

If serving up, double-strain into the prepared chilled glass. If serving on the rocks, fill the salted glass with fresh ice and strain cocktail over the ice. Garnish with a lime wheel or wedge on the rim.

Optional finishing

For a slightly boozier, drier finish, float 1/4 oz of Grand Marnier on top by pouring it slowly over the back of a spoon. Taste and adjust future batches of house mix to match your preferred balance of sweet/tart.