If you’ve ever looked at the margarita list at a chain Mexican restaurant, you know there are endless variations on this classic drink. And as far as I’m concerned, they’re all pretty dang good! The classic margarita recipe is incredibly simple, and it tastes wonderful. You can’t go wrong with it. But you can also tweak the recipe until you come up with your own personal signature margarita! Try different fruit juices and different liqueurs to find what you’re looking for.
The Margarita has kept its popularity for so long because the recipe has been perfected over the years. With good quality tequila and fresh squeezed lime juice, it’s always wonderful. It’s the perfect accompaniment for a meal of Mexican food.
You can leave off the salt. Some bartenders believe it was introduced to the cocktail to disguise the bad taste of cheap tequilas. As long as the tequila you’re using is of decent quality, you shouldn’t feel the need for salt – just add it if you like the flavor. But it’s a good idea to serve with a straw so people can taste the drink without the salt.
You can also use pretty much any orange liqueur in place of the Triple Sec – Cointreau, Patron Citronge, or blue curacao are popular choices. Patron Citronge is my personal preference. “Cadillac” margarita recipes use top-shelf spirits, so the orange liqueur will be Grand Marnier or Gran Gala.
Classic Margarita Recipe
- 1 jigger (1.5 ounces) tequila
- 1/2 ounce Triple Sec
- 1 ounce fresh lime or lemon juice
- Salt (optional)
Shake all ingredients with cracked ice. Rim a margarita glass with salt. Strain the cocktail mix into the glass. You can also serve it over the rocks. You can also make a frozen version by throwing all the ingredients, plus ice, into a blender and pulsing until the mix is slushy.