No ImageClassic Margarita

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  1. James

    1 1/2 oz Don Julio Blanco
    1/2 oz Triple Secession or Paula’s orange liqueur
    1/2 oz fresh squeezed lime juice
    shaken until lightly bruised and served on the rocks in a lightly salt rimmed glass. The
    salt is important to the flavor of the drink. And I agree with the salt being on the
    outside of the rim.

  2. John C.

    Cuervo Especial does not burn- it’smooth- I never have a hang-over. Best part it’s $7 for a bottle here in Mexico! ha ha ha.

  3. Steve

    Oh, the Margarita! You can see it in the comments. Probably only the Martini and Vodkatini elicit so many personal variations.

    Find your favorite tequila!
    Maybe mix in some Mezcal!
    Salt the rim? Maybe half the rim?
    Add simple syrup?
    And, oh my goodness… WHAT RATIOS?

    Some cocktails, like the Negroni, are set in stone. For the Margarita, the options, from such a short list of ingredients, are endless!

    xxxxxyyyyy

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  4. vvas

    I don’t know, this is a personal preference of course, but I find the 3:2 Tequila:Cointreau proportion a bit much. I want to taste the tequila dammit, not the orange! Over at Serious Eats they have a 2:1 recipe (2 oz tequila, 1 oz Cointreau, ¾ oz lime), and even that I find a bit borderline. In fact, they suggest a different set of proportions for budget tequilas (2 oz tequila, 1 oz lime, ¾ oz Cointreau, ¼ oz simple syrup), and I find that I tend to prefer that one even with my relatively high-quality bottle of Tapatío. Perhaps it’s time for me to give Tommy’s Margarita a second chance…

    Also, regarding the salt: you know how most people (most bartenders too in fact) just turn the glass upside down and dip the entire rim into the salt at the same time? Please don’t do that. This results in salt on both the outside *and* the inside of the rim, as in the photos above, and then the salt that’s on the inside starts to dissolve into the drink every time you take a sip, and soon you have a salty margarita. Ewww. I actually stopped asking for salt in bars because of this, even though I like the combination.

    What I recommend doing instead is tilting the glass at an almost horizontal angle and rotating the rim into the salt so that only the outside gets coated. And if you do it that way consider salting only half the rim, to give your guest the option to drink their margarita either with or without the salt.

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  5. Carlos

    A perfect combination. I use Tajín instead of salt for the rimming, it looks and tastes even better!

    xxxxxyyyyy

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