The Margarita cocktail recipe is one of the most popular in North America and for a reason. Combining the tang of lime and the sweetness of orange liqueur with the distinctive strength of tequila, the classic Margarita hits all the right spots, and it’s a must-try. But don’t forget, balance is important and so don’t add too much. A shaker and a strainer are the bar tools you would need to make this masterpiece.
When was the Margarita invented? Some say in 1948 in Acapulco, Mexico when a Dallas socialite combined Blanco tequila with Cointreau and lime juice for her guests. No one knows for sure if that is the actual story, but the drink has Mexico written all over it and we’re going to go with it.
Tequila quality is key for Margarita, so we need to use Blanco (also referred to as White and Silver).
When talking Margaritas, it’s easy to get lost in stories about who invented it or become mired in debates over salt versus no salt or even sugar, blended or frozen, triple sec or Cointreau… It doesn’t really matter that much. The version you see here has been tried and proven to amaze everyone. Memorize it, and you’ll always impress.
On the list of IBA Official Cocktails.
- 2 Ounces (60 ml) of Blanco tequila.
- 1 Ounce (30 ml) of orange liqueur (preferably Cointreau).
- ½ Ounce (15 ml) lime juice (freshly squeezed).
- ⅔ of an Ounce (25 ml) simple syrup.
- Garnish with a lime wheel or a lime wedge.
1 Prepare a chilled glass.
2 Apply salt to the rim of the glass (optional).
3 Add all ingredients to the shaker.
4 Fill it up with ice and sake.
5 Strain it into your chilled glass over ice.
6 Garnish with a lime wheel or lime wedge and enjoy.