How to Make a Margarita
The Mexican classic that lives or dies by fresh lime, good tequila, and the courage to keep it simple
The Margarita is the most popular cocktail in the world, and also the most abused. For every perfect one, there are a hundred made with sour mix, cheap tequila, and a blender. The real thing is a three-ingredient drink — tequila, lime, and orange liqueur — shaken hard and served cold. Nothing else is required. Here is how to make it the way it was meant to be.
What You Need
Tequila must be 100% agave — anything labelled "mixto" is half sugar spirit and will give you a headache before it gives you pleasure. Blanco (unaged) is traditional for its clean, peppery brightness; reposado adds warmth and vanilla if you prefer something softer. Triple sec is the classic orange liqueur, though Cointreau is richer and more refined. Fresh lime juice is the only acid that belongs here. A touch of simple syrup can round out the edges if your limes are particularly sharp.
The spec: 6 cl blanco tequila, 3 cl fresh lime juice, 2 cl triple sec or Cointreau, 1 cl simple syrup (optional).
The Method
If you want a salt rim, run a lime wedge around the outer edge of your glass and dip it into coarse salt. Only salt the outside — salt inside the glass makes every sip progressively saltier. Fill a shaker with ice, add the tequila, lime juice, and orange liqueur. Shake hard until the tin is frosted, about fifteen seconds. Strain into your prepared glass — a coupe for elegance, a rocks glass over fresh ice if you prefer it longer. Garnish with a lime wheel or wedge.
Common Mistakes
Bottled lime juice is the first and worst sin. It tastes of preservatives and regret. The second is using a tequila that is not 100% agave — the difference in flavour and morning-after comfort is enormous. Over-sweetening is the third error; a Margarita should be tart and refreshing, not a lime candy. Finally, do not blend it unless you are on a beach and the temperature is above thirty degrees. A proper Margarita is shaken, not pureed.
A Simple Variation
Replace the triple sec with agave syrup and you have a Tommy's Margarita, cleaner and more lime-forward, invented in the 1990s and now the bartender's favourite spec. Swap the tequila for mezcal and you get a drink that is smoky, savoury, and altogether more interesting — the same structure, but wearing a different personality. Or top it with grapefruit soda and you have a Paloma, Mexico's actual most-consumed tequila drink, and arguably the more honest choice for a hot afternoon.