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Bridget my friend, I think you were entirely too charitable to that margarita recipe. The words you’re looking for are “not good.”

It’s generally agreed that the components of a classic Margarita are tequila, triple sec, and fresh lime juice. But how much of each? The secret is proportions; balance accounts for the difference between a good drink and a bad one.

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Having made many, many margaritas according to all sorts of proportional directives, I have finally determined (for my own tastes, at least) that the very best margaritas are concocted as follows:

hake all the ingredients with cracked ice in a cocktail shaker until the exterior frosts. Strain into a glass over rocks, or “up” into a cocktail glass. A slice of lime as a garnish, while not strictly necessary, is a civilized touch.

I think the reason these proportions work so well is the way I enjoy a margarita—as an accompaniment to food as opposed to a stand-alone cocktail. Were I to drink margaritas in the same time and place I drank, say, a martini or a Negroni, I would probably prefer a different—possibly more assertive, tequila-forward—mix. Instead the tequila should be dialed back into harmonious equilibrium with the other ingredients for a more quaffable potion. For the same reason I prefer them on the rocks, rather than “up.”

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A few notes on the ingredients.

TEQUILA
Since the principal flavor of the margarita is the tequila, it’s important to make sure you’ve got the best stuff you can get your hands on, so look for the “100% de agave” legend on the label of your bottle. If it isn’t there, then up to 49% of your tequila is actually fermented cane sugar. And don’t let the “gold” in the name or in the liquid fool you; it’s caramel coloring added to make the colorless tequila more appealing. I like to use a “reposado,” which is (usually) a 100% agave tequila that has been aged in oak barrels for a minimum of two months (and up to a year). Unlike the “silver” tequilas, it has a mellower flavor, which I prefer.

TRIPLE SEC vs. COINTREAU
Then there’s the question of whether to use triple sec or Cointreau. Triple sec, a liqueur made from the skins of oranges, ranges in alcohol content from 15% to 30%, depending on the brand. Cointreau, a proprietary orange liqueur made from sweet and bitter orange skins, is stronger, at 40%. In a margarita the flavors are quite similar; it really comes down to how “boozy” you want your drink to taste (bearing in mind that a stronger-tasting drink may be less likely to be heedlessly guzzled). There is also Grand Marnier, but to my tongue its brandy base is a distraction, so I avoid it. I like the lush, perfume-y orange note in my margarita, so I add an amount equal to the tequila.

Quick Links
Margarita Recipe
Steps to Make a Margarita
The Best Ingredients
Simple Margarita Review

LIMES
And finally, to the limes. Unlike the reliable lemon (which can be substituted in a pinch, at the higher quantity), the flavor of limes can vary considerably depending on the variety, season, weather, and origin, so I have provided a quantity range. You should try to taste your lime juice first before you mix your drink. If you have an aggressively sour, caustic batch of the stuff, use the smaller quantity. The addition of lime should be a refreshing one, not something to make your throat burn.

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A quick press of the Lime, straight up, and it’s time to sit back and relax.

We always recommend your adjust to taste on the amount of lime juice, Tequila, and Triple Sec / Cointreau.

Simple Steps to Make this Margarita:

Cut one or two limes in half and juice to produce about 1.25 ounces of fresh lime juice. You can use a citrus press and pour into a shot glass, jigger or directly into your cocktail shaker.

Pour a little more than 1 shot of Tequila into your cocktail shaker. For a stronger taste, increase to 1.5 or 2 shots.

Now top it off by pouring 1 and a half shots of triple sec or Cointreau into your cocktail shaker.

Now scoop about a cup of ice into your cocktail shaker and shake vigorously for about 15 shakes.

Use a wedge of Lime and run the rim of your chilled drinking glass.

Rim your drinking glass with salt – either all the way around, or on one side.

Now pour through a strainer into a glass with a few cubes of ice.

Now garnish with a lime and enjoy your fresh margarita.

That’s it!
This recipe is a fast and easy to make and doesn’t require a lot of effort to make from home.

Additional Information on Ingredients

talk about lime
talk about cointreau and triple sec
talk about sweetner
talk about tequila
talk about suger vs salt
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Margarita Review

As a classic margarita, you really can’t go wrong with this one. You’ll find that your choice of Tequila and the amount of Cointreau will have a lot to do with the final flavor profile of this delicious drink. To our taste, this was a great treat for a hot summer day.

The Best Tasting Margarita May Require Some Experimenting

Everyone has different taste and even though this is a classic margarita, it doesn’t mean it’s exactly what you want. That’s ok! When your making homemade margaritas, you can experiment until it’s just right.

So if you’re wanting to spice of this recipe and add some flair, here are some additional things you might try:
try a sweet and sour mix or experimenting with a splash of orange juice.

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What Every Margarita Drinker Needs to Know:
– “How to Make a Margarita” 18,100 volume
– how to make a frozen margarita 1,300
– best tequila for margaritas 2400
– best margarita mix 2900

The Essential Supplies:
– bartender supplies 1000
– margaritaville blender 4400
– frozen margarita machine 1900
– margarita machine for sale 1300

(What was that insane bit in ba’s recipe about using key limes (rather than the standby Persian limes)? Key limes, first of all, are about the size of a large gumball, and it takes ages (and many, many key limes) to get the smallest amount of juice from them. And the flavor difference? None.)

One last note: if you’ve gone to the trouble to find all the best ingredients for your margaritas, you owe it to yourself to shake them with ice rather than toss it all in the blender. (I know you love them frozen Bridget, I’ll try not to look askance at you—much.) But a frozen margarita so effectively dulls the tongue with cold that it’s practically impossible to taste it (which is why it’s such a cash cow for the big Mexican food chains). Pour your margarita over ice, or strain it and drink it “up” (if you’re feeling elegant), to get the very most out of your labors.