How to Make the Best Margarita

If you are anything like us, summer means sipping lots of boozy margaritas, preferably poolside, on a rooftop or at the beach.We have put together a little how-to guide on how to make the best margarita. Celebrate this Summer and Spring weather with this citrusy, fresh mixed drink. Once you get this classic margarita recipe down, you can experiment with different flavors and garnishes, too.

Classic Margarita Ingredients

  • Ice cubes
  • 3 ounces tequila
  • 2 ounces freshly squeezed lime juice
  • 1 ounce Simple Syrup
  • 3/4 teaspoon orange liqueur
  • 1 tablespoon Lime-salt-sugar

Simple Syrup

  • 1 cup sugar
  • 1 cup water


  • Zest of one lime
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar

Margarita Preparations Directions

Fill a cocktail shaker with ice. Add tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass.

Simple Syrup
Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.


about 1 1/2 cups


Blend together lime, salt and sugar in a small blender.

About the Ingredients


To make the best margarita possible you will need to start with the best ingredients possible and that includes the tequila. Make sure that you look for a tequila that is 100% Agave and stay away from the Gold tequilas since the gold color comes from a caramel coloring that is added to the colorless tequila to make it more appealing.

We 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), but a good silver tequila will also do nicely.

Triple Sec vs. 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 forward you want you margarita. If you want to make the drink stronger you can always add a float of Grand Marnier.


And finally, to the limes. Unlike the reliable lemon, 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.

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