The bitterness cut just enough by the orange liqueur and the salt. The only thing I will sometimes add is some grapefruit bitters.Īnother fair warning, this is NOT sweet. A few tips:Ĭointreau is very expensive, and I've had pretty good success with almost any decent orange liqueur. Once you master this, restaurant margaritas will all be too sweet and too dilute. The key is the simplicity of the ingredients and to not add things that don't belong. This results in a slightly less alcoholic taste on the first sip and fewer people who aren't able to put their own PJs on after 1 glass. I will say that I have mellowed it out a bit with age and now use 1.5:1:1 as my ratio. It is truly perfection.Ģ:1:1 is the golden ratio that I used for years! But it is very strong.
This recipe is the true margarita recipe. And then is my favorite, Murray River Salt, a light delicate pink salt flake from Australia that is not too CO which salt? There is sea salt which can be kind of over the top salty, there is manufactured salt that can look like dandruff on the edge of the glass, and imported sea salts from England, Asia and Europe. But the real Margarita uses lemon, not lime juice It's not quite as tart and smooths out the drink. Let’s add 1/2 ounce of agave with 1/2 ounce of water for the best classic margaritaįor those who prefer a little more sweetness in their margaritas, my favorite Mexican restaurant adds a splash of orange juice. Great recipe but I always use equal parts lemon juice and lime juice - trust me, it's a winner! We love a rocks glass for this drink, but a stemmed margarita glass works too if that’s your thing. Shake up your perfect margarita and pour it into the glass. If you choose to skip the rim, just add a pinch of kosher salt to your cocktail shaker. Just rub a juicy halved lime around the rim of your glass and dip it into a dish of coarse sea salt, then flip over and fill with ice cubes. Finally, fresh lime juice is essential for a drink that tastes refreshing and in balance.Ī salt rim counters some of the bitterness in the liqueur and lime. Or, if you liked the idea of those warmer flavors, swap it out for Grand Marnier, a cognac-based spirit. Choose a good triple sec, such as Cointreau, for vibrancy and sweetness that’s not too cloying. In addition to the best tequila you can muster, you’ll also need orange liqueur. Using blanco tequila will impart a crisp, peppery vibe to your drink, while opting for a reposado will create a smoother cocktail with a warm finish. No shelf-stable margarita mix, please! When stocking up your bar, look for tequila bottles labeled 100% agave. The secret to a great margarita? Good spirits-and fresh lime juice. Seeking the best margarita recipe for relaxing poolside? Planning a tacos-and-margs party and not sure of the best ratio? We adore this classic cocktail for its refreshing, strong, and tart personality-and its absolute ease of assembly.
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