Margarita Recipe

Prepare glass

Pour the coarse salt onto a small shallow plate. Run the lime wedge around the outside rim of a chilled rocks or coupe/margarita glass to moisten the rim. Dip the rim lightly into the salt so a thin, even ring adheres. Set the glass aside.

Combine ingredients

In a cocktail shaker, add 2 oz blanco tequila, 1 oz fresh lime juice (juice from about 1 medium lime), 1 oz Triple Sec (or Cointreau), and 0.5 oz simple syrup if you prefer a slightly sweeter, less tart margarita.

Add ice and shake

Fill the shaker about two-thirds full with ice (approx. 1 cup). Secure the lid and shake vigorously for 10–15 seconds until the shaker is cold to the touch and the outside is frosty. This chills and slightly dilutes the drink for balance.

Strain and serve

Strain the cocktail through a fine or Hawthorne strainer into the prepared glass over fresh ice (for a rocks serving) or without ice (for a coupe). If desired, garnish with the reserved lime wedge on the rim.

Optional adjustments

Taste and adjust: if the drink is too tart, stir in an additional 0.25–0.5 oz simple syrup; if too sweet, add 0.25 oz more lime juice. For a frozen margarita, blend the same ingredients with 1 to 1.5 cups of ice until smooth.