Margarita

The Margarita: Mexico’s Greatest Export

The Margarita is arguably the most popular cocktail in the United States, and for good reason. Its perfect balance of sweet, sour, and salty makes it universally appealing.

Choosing the Right Tequila

For a classic Margarita, blanco tequila is the gold standard. Its clean, bright agave character lets the lime shine through. Avoid mixto tequilas — always choose 100% agave.

The Golden Ratio

Professional bartenders swear by the 2:1:1 ratio (tequila:triple sec:lime juice). This creates the perfect balance every time.

Measure the lime last and taste before you shake. Limes vary a lot in acidity: a juicy summer lime can be twice as tart as a dry winter one, so a fixed recipe still needs a small correction.

How strong is a Margarita?

Tequila and triple sec are both around 40% alcohol, so a 2-1-1 Margarita is roughly 30% ABV before shaking and about 25% ABV once it is chilled and diluted. That is a genuinely strong drink: one serve carries around 35 ml of pure alcohol, close to two standard drinks in most countries, and roughly 240 kcal.

If you want something lighter, serve it over more ice, or build a Tommy’s Margarita with agave syrup and a splash of soda.

Salt rim: half is better than all

Salt the outside of the rim and only half of it, so whoever is drinking can choose how much salt they get with each sip. Use fine sea salt rather than coarse flakes — it sticks evenly and dissolves on the tongue instead of falling into the drink. Wet the rim with a cut lime wedge, not with juice from the bottle, and chill the glass first so the salt does not melt into the cocktail.

Common mistakes and how to fix them

• Warm glass, warm spirits. Chill the glass and keep the tequila in the freezer before you start.
• Bottled lime juice. It tastes metallic and flat. Squeeze fresh limes; it is the difference between a good Margarita and a mediocre one.
• Shaking for two seconds. Shake hard for 12-15 seconds, until the outside of the tin frosts over. Dilution and chill are part of the recipe.
• Too much orange liqueur. It turns the drink syrupy and hides the agave.
• Fix it by taste. Too dry, add 5 ml of orange liqueur. Too sweet, add 5 ml of lime. Tastes flat, add a small pinch of salt straight into the shaker.

Variations Worth Trying

• Frozen Margarita: Blend with ice for a slushy summer treat
• Spicy Margarita: Add 2-3 slices of jalapeño to the shaker
• Tommy’s Margarita: Replace triple sec with agave syrup for a purer agave flavor

What to eat with a Margarita

The salt, acid and agave handle salty and fried food extremely well: fish tacos, ceviche, guacamole, tortilla chips and fresh cheese. With a very spicy dish, dial the lime back slightly so the cocktail does not fight the chilli.