- Dish type
- Tequila cocktails
This cocktail is the perfect summer drink, that can be enjoyed all year long. Serve in salt rimmed glasses, if desired.
17 people made this
- 300ml fresh lime juice
- 250ml triple sec or other orange liqueur
- 250ml silver tequila
- 3 tablespoons fresh lemon juice
- 3 cupfuls ice cubes, divided
MethodPrep:10min ›Ready in:10min
- Combine the lime juice, triple sec, tequila, lemon juice and 2 cupfuls ice in a liquidiser; blend until smooth.
- Place 1 cupful ice cubes in a cocktail shaker; add desired amount of margarita; cover and shake well; serve.
Reviews & ratingsAverage global rating:(11)
Reviews in English (11)
by SS Birdwatcher
This recipe made a large pitcher of margaritas, but they were too tart to drink. I had added about 1/4 cup of sugar already, but it was still way too tart. I made a simple syrup with about a cup of sugar, added that to the finished pitcher, and that made this recipe very tasty. There is nothing better than margaritas made with fresh squeezed lime juice.-03 Jul 2011
My Margarita Recipe for a Perfect Drink Every Time!
An authentic Margarita recipe is made from three ingredients. Tequila, Cointreau (a Triple Sec), and fresh squeezed Lime Juice. This qualifies a margarita as a proper “Sour” cocktail, consisting of a Spirit, a Cordial, and a Juice. Therefore, properly made margaritas should NEVER see the inside of a blender or even the very best margarita machine. So those concoctions you drink at retail restaurants are not at all what the drink was meant to be. A Margarita should not be unsavory, it should be an indulgence which is why it makes our list of the top Upscale Drinks and after reading this article, you’ll understand why.
In our fast paced world where quick fixes, and marketing ploys by corporate conglomerates dictate our lives, the Margarita has suffered terribly. Whether its commercially made mix, or better yet it the use of inferior, or incorrect ingredients by the unknowing the Margarita these days tastes more like a limeade experiment with a splash of orange juice then it does the delectable cocktail that it was meant to be.
The hardest part of mixing any cocktail is finding the right balance of taste, a skill that seasoned bartenders have perfected for in their craft. In order to ensure the integrity of the drink, the right balance of the flavors must be used, Essentially, you must measure the exact ratio of ingredients. It seems like recipe books contradict each other, and they just confuse you more.
A common mistake is that most recipe books indicate “equal parts” of the three ingredients should be used. The problem is that this does not make a well balanced drink when the ingredients.
For one thing, the ingredients are different in potency, composition, and taste. Any bartender, or mixologist as we like to say, will tell you that the best ratio for a Margarita based on these factors is 3:2:1.
The Perfect Margarita Ratio
Three parts Tequila, 2 parts Cointreau, and 1 part freshly squeezed lime juice.This is the secret on how to make the best margarita ever.
As in all cocktails, using true quality ingredients make an exceptional drink. Unfortunately, most bars utilize barmix or some margarita mix as a cheap substitute for lime juice. It doesn’t hurt to ask a bartender if they have fresh squeezed lime juice, and up sell for them is more tip from you (they might just do it). I’m sure in Margaritaville, they wouldn’t mind (they have an image to maintain).
Also, ask for a tequila like Patron. This is a highly suitable brand to mix a quality Margarita, be careful when choosing the type of tequila there are many varieties. For example, a silver (or blanco) tequila that is not aged, and offers the best results in a Margarita – due to its crisp full flavor. A tequila with “gold” in its name simply means that it has been artificially flavored and colored to make it look and taste like and aged (or Anejo) tequila.
For the Triple Sec component of the drink, Cointreau is a sure bet. It is considered the highest quality in the Triple Sec family, and most potent (80 proof). Triple Sec is an orange flavored liqueur, other varieties are available, just make sure you compare it’s ingredients against Cointreau as reference. Another example of a quality orange liqueur is Grand Marnier.
And of course the juice should always be fresh squeezed.
Also, don’t forget to use salt on the rim of your margarita glass!
I’m going to teach you how to quickly and easily make a perfect margarita drink. Even if you’ve never made a margarita before, you’ll be able to prepare one flawlessly after reading this tutorial. Whether you plan to entertain a large group of friends or simply relax with your spouse on the back porch, your margaritas will be the perfect drink to pass the time.
The Best Frozen Margarita
We’ve already shown you how to make The Best Classic Margarita, and we know you’ve been loving that recipe for over two years now. The next step is the best frozen margarita. Everyone needs a great frozen margarita recipe in their bartending repertoire for sure. This is it!
I fell in love with margaritas on a trip to Mexico and it still amazes me how a cocktail with such simple ingredients can taste so amazing.
If you’re unfamiliar with margaritas, a traditional margarita recipe is a combination of tequila, Cointreau or triple sec, lime juice, Simple Syrup or agave and ice. Typically, margarita glasses have a salted rim and are served either over ice or blended into a frozen margarita.
Margaritas are one of the most refreshing cocktails out there, and are so versatile. They’re great to whip up in a pitcher for a crowd, or perfect for single serves, making them a go-to choice for summer parties or gatherings.
I especially love blended frozen margaritas on a hot day. As they’re frozen, they don’t warm up for ages and last just a little longer than regular margaritas. They’re also nice and thick so thick that you can scoop them out with a spoon when you first make them.
How to make the best margarita
Margarita is a tequila-based cocktail that's guaranteed to get any party started – but what's the ultimate recipe for this citrussy classic?
The margarita is part of the daisy family of cocktails, which were popular in the early 20th century. In fact, ‘margarita’ is the Spanish word for daisy. Cocktails in the daisy family consist of spirit, citrus juice and something to both sweeten it up and to balance the citrus. Although many people think the margarita comes from Mexico or South America, the origins of a cocktail containing tequila, citrus juice and an orange liqueur can be traced back to the Café Royal Cocktail Book in 1937, well before this combination was published as a margarita. Named the Picador, its makeup is undoubtedly a tequila daisy, and at 2:1:1 parts respectively, it follows the classic formula of a margarita. A British invention then? Perhaps.
Nick Caputo, bartender and ambassador for Fords Gin, champions Ocho, Tapatio and Cabeza, as these brands are committed to the ethical preservation of the agave plant. This is crucially important for the sustainability of the tequila category, as the agave plant is very specific in terms of where it will grow, and takes time to mature ready to harvest for tequila production (at least seven to eight years).
While classic margarita are made with blanco unaged tequila, you can play around with tequilas that are aged in barrels to change the character of your cocktail. Nicole Sykes, from The Voyage of Buck in Edinburgh, explains: “Blanco tequilas will be more robust whereas aged tequilas, like reposado, will be a little sweeter, creamier and more caramel-like due to the time they have spent in barrels.” For more on Mexican firewater, read our review of the best tequila.
Sophie Bratt, from the OXO Tower in London, is currently competing in a global cocktail competition to create the best twist on a margarita with Patrón Tequila. She’s therefore got more than a few top tips up her sleeve. When it comes to limes she suggests rolling them first to make them easier to juice, and cut them on the diagonal rather than straight through the middle. You’ll get more juice this way.
Using a piece of kit called a Mexican elbow makes it incredibly easy to juice limes as you’re making the cocktail with minimal fuss or mess. You’ll also be able to squeeze directly into your cocktail measure rather than having to use another glass. Great for reducing the amount of washing-up for later!
The classic margarita is sweetened using an orange-based liqueur, such as a triple sec or curaçao. Cointreau is perhaps the most famous of these and most commonly used. However, so long as your liqueur uses fresh ingredients rather than artificial flavourings, Nick says you’re on to a winner.
To salt the rim of the glass, put some sea salt on to a dinner plate (Michael advocates spending a little more money to make sure you’ve got a quality salt for your drinks), coat the outside of the rim of the glass with lime juice using a wedge, and then gently roll the glass in the salt. Take a napkin to gently wipe off any salt which has become stuck to the inside of the glass too.
If you’re having trouble with the salt sticking, you can use agave syrup (the syrup from the agave plant) instead of lime juice to really get the salt to stick. This top tip from Sophie will ensure you get a photo-perfect rim of salt, especially useful if you want to Instagram your creation. It can take a bit of practice to get this right though, agave is very sticky!
Classic margarita recipe
30ml lime juice
25ml triple sec or curaçao
Shake all the ingredients with ice and double-strain into a martini glass with a salted rim. Garnish with a lime wheel or wedge on the side of the glass (this has the added benefit that you can use it to remove the salt rim if you decide you don’t want it!).
Twists and variations
There are many twists and variations on the margarita, from adding fruit, to serving it frozen by blending with ice, perfect for summer time. The most famous twist on a margarita that involves changing the actual ingredients is unquestionably the Tommy’s margarita. Created by tequila legend Julio Bermejo at Tommy’s restaurant in San Francisco, the now-iconic Tommy’s margarita features agave syrup in place of curaçao. This has the benefit of being softer and more complementary to the flavours from the tequila, allowing them to sing, rather than mask them. Otherwise the formula remains the same. However it’s also served on the rocks (over ice) rather than in a martini glass and does not feature salt on the rim.
30ml lime juice
25ml agave syrup (50:50 mixture of agave syrup and water)
Shake all the ingredients with ice and strain into a rocks glass filled with ice. Garnish with a lime wheel.
A great twist championed by Nick Caputo is the Toreador, which switches out the triple sec for apricot brandy to give a fruity twist. Shaken and strained into a chilled cocktail glass, this one comes ungarnished. Michael Sutherland is a fan of switching the tequila for mezcal, which is also produced from the agave plant, but introduces a cooking step, giving a smoky flavour. Think of it like tequila’s bolder, smokier older brother. Mezcal margaritas therefore work better if you make them ‘Tommy’s style’, using the Tommy’s ratios above using agave syrup.
More on margaritas…
How do you make your margarita? We’d love to hear your tricks and techniques…
Can I use canned pineapple instead of fresh? Yes, you absolutely can. The flavor of fresh is unmatched but it shouldn’t prevent you from making this amazing margarita.
Can I make this a blended frozen margarita?Mmmmm! Yes you can and that’s a really delicious way to serve this cocktail at parties. Simply combine the ingredients into a blender and add about 1/4 to 1/2 cup ice to the blender for each serving.
For a blended margarita, you can also use frozen pineapple and omit the ice.
Is the salt rim necessary? If you don’t love the salted rim, try making it with sugar instead! It adds a lovely sweetness to this cocktail.
The flavor is really unmatched and nothing beats an ice cold margarita on a hot summer day. Sitting by the pool and sipping on one of these babies will be the highlight of your summer.
It's time to make a frozen margarita recipe that pulverizes ice so smooth, it just melts in your mouth.
- 1/4 cup water
- 2 oz Cointreau
- 6 oz Herradura Silver Tequila
- 1 lemon, peeled and seeded
- 1 orange, peeled, halved, and seeded
- 1 lime, peeled and seeded
- 6 Tbsp granulated sugar
- 6 cups ice cubes
Directions For Vitamix Blender
- Place all ingredients into the blender container, as listed above in order
- Select Variable 1. If have Programs, select "Frozen Dessert" program.
- Start machine and increase slowly to highest setting. If you have Programs, use Frozen Dessert program, sit back and watch.
- Pour into margarita glasses and enjoy!
Directions For Any Blender
- Place all ingredients into the blender container, as listed above in order
- Turn machine on and slowly increase speed to high.
- Blend for 60 seconds until smooth.
- Pour into salt-rimmed margarita glasses.
* Sweetness: Add sugar as needed. Some like it sweeter, some like it less sweet.
If you’re like me, you may not have an orange lying around when you’re in the mood to make this frozen margarita recipe. I tried the above recipe by replacing the orange with 4 Cuties, also known as Halo’s, or mandarin oranges. It was actually a bit better than my original recipe! So if you’re missing the exact fruit, feel free to improvise. The secret is pure fruit is so natural, I think it lets you add a bit of creativity.
Give it a try! And if you enjoyed it, leave a comment below, or share it using one of the social links below.
Canned frozen limeade intensifies the citrus flavor of this slushy Mexican-inspired libation. Get the recipe for Frozen Limeade Margarita » Todd Coleman
Ginger simple syrup adds a bit of Asian-inspired flavor to these mouth-puckering Jell-O shots that turn the classic margarita on its head. Get the recipe for Ginger Margarita Squares » Helen Rosner
The perfect margarita
This week many of us are coming up on the anniversary of all sorts of things we had little idea would define the year ahead. I remember saying things like “these masks are really expensive but they’re all that’s available, should I buy them?” (yes, Deb, and also some flour) and “they can’t cancel school, can they?” and “we can still plan a summer vacation because things should normalize by then, right?” and I’m sure I’m not alone in these one year-ago reminders throwing me for a big emo loop. It’s also been delightfully almost spring-like in NYC after a consistently wintery winter and I haven’t been able to stay inside, inventing as many reasons as I can come up with for taking walks, which is bad for productivity but doing wonders to counteract all of those heavy moods. At the end of one yesterday, I swung by the grocery store to get ingredients for crisp black bean tacos and because I cannot make this up, you must believe me: a bird pooped on me in the store. Is it still luck if it happens while you’re inspecting cabbages, hoping to find an apartment-sized one?
Pretty much the only thing I craved for the first six months of “quar” was tacos, usually vegetable because everything felt so heavy, I wanted food that felt light — black bean, cauliflower, sweet potato, heaped with avocado and crunchy slaws. In the background of this, this provided many, many excuses to finetune our house margarita. We’ve adjusted formulas a few times over the years [the 2007 Tart Marg tracks more closely with the International Bartenders Association (IBA) formula] but it was all in service of this, our forever margarita: tart but balanced, just barely sweet. If you can make it happen, fresh lime juice is my favorite part. A mixture of kosher salt and Tajín on the rim makes me feel like I’m on one of those vacations we missed. Tequila and your choice of triple sec or Cointreau round it out, but if you want a more clear lime flavor, you should know about Tommy’s margarita, which nixes the liqueur in favor of a couple spoonfuls of agave nectar. I hope the sun stays out where you are too, and this sets your weekend off cheerfully.
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Classic Midori Margarita
It may look like a traditional margarita, but Midori® gives this low-calorie cocktail a light melon flavor.
1 ounce Midori® Melon Liqueur
1 1/2 ounces Cabo Wabo &trade Blanco Tequila
1 ounce freshly squeezed organic lime juice
Shake first three ingredients with ice and strain into an ice-filled cocktail glass. Garnish with lime wheel.
Nutrition score per serving: 165 calories, 11g carbs, 0g sugars
How to Make a Margarita With a Blender
Margaritas are the most common mixed cocktail made with tequila, and they are always a huge hit at any party. Made with triple sec and lime juice, and served in a salted glass, these fruity drinks can be prepared shaken, stirred or blended with ice for a frozen treat.
Add 2 to 3 cups of ice to the blender container. Use more ice for thicker margaritas, and less ice for a thinner result. It's better to add too little ice at first rather than too much.
Add 2 ozs. of lime juice, 12 ozs. of sweet and sour mix, 6 ozs. of tequila, 2 ozs. of Triple Sec, and 3/4 tsp. of sugar to the blender. Place the lid on the blender and blend on low speed until you reach the desired consistency.
Slice a fresh lime in half with a sharp knife. Rub the rim of each margarita glass with the flesh of the lime. Make sure the inside and outside of the rim is thoroughly coated with lime juice.
Pour a generous amount of margarita salt onto a small plate. The plate should be larger than the opening of the margarita glasses. Dip each glass into the salt, rotating slightly to coat the rims.
Pour the blended margarita mixture into the salted margarita glasses. Garnish with fresh lime wedges, if desired. Serve immediately. This recipe yields approximately four servings.
If a fresh lime is not available, use bottled lime juice or water to coat the rim of each margarita glass.