The Classic Margarita

Great recipe but I always use equal parts lemon juice and lime juice - trust me, it's a winner!

• mavgirl17

• Dallas, TX

• 6/6/2022

Let’s add 1/2 ounce of agave with 1/2 ounce of water for the best classic margarita

• Tom McD

• San Clemente, CA

• 6/4/2022

For those who prefer a little more sweetness in their margaritas, my favorite Mexican restaurant adds a splash of orange juice. It's not quite as tart and smooths out the drink.

• oaklandcolorservice

• Hayward, CA

• 6/19/2020

Perfect. But the real Margarita uses lemon, not lime juice

• kuraka

• Cusco (Peru)

• 4/24/2020

When you say salt for the rim.. which salt? There is sea salt which can be kind of over the top salty, there is manufactured salt that can look like dandruff on the edge of the glass, and imported sea salts from England, Asia and Europe. And then is my favorite, Murray River Salt, a light delicate pink salt flake from Australia that is not too salty.

• john@goldengroveglobal.com

• DENVER CO

• 5/8/2019

This recipe is the true margarita recipe. It is truly perfection.

• missyjett

• Stoughton Wisconsin

• 5/1/2019

2:1:1 is the golden ratio that I used for years! But it is very strong. I will say that I have mellowed it out a bit with age and now use 1.5:1:1 as my ratio. This results in a slightly less alcoholic taste on the first sip and fewer people who aren't able to put their own PJs on after 1 glass. The key is the simplicity of the ingredients and to not add things that don't belong. Once you master this, restaurant margaritas will all be too sweet and too dilute. A few tips: Cointreau is very expensive, and I've had pretty good success with almost any decent orange liqueur. I like 03 a lot. Just stay away from Triple Sec. The only thing I will sometimes add is some grapefruit bitters. Another fair warning, this is NOT sweet. This is strong and tart. The bitterness cut just enough by the orange liqueur and the salt. If you go in expecting sweetness I think you'll be disappointed. But my mom only likes the cheapest, sweetest wines and she loves this... different expectations.

• helgatheviking

• 12/26/2018

This is pretty much how I’ve been making my Margaritas...I use only top shelf tequila, pure lime juice and NEVER use triple sec (too sugary). With lime around and kosher salt on the rim it off sets the slight tang. I used to love sweet mixed drinks and sweet wine and then my taste buds matured. If you prefer pure taste over sugary additives then this recipe is perfect!!!

• Stmarie68

• NJ and FL

• 8/27/2018

Finally No preservatives; nothing you can't pronounce; simple and easy

• egyptianqueen

• Winnipeg, Mb

• 6/15/2018

This is a great Magarita, it's NOT meant to be sweet. If you want sweet try a daquari. No body puts syrup in a Matini...... Get over yourself if you don't like it.

• Dirt__1

• Marathon

• 6/1/2017

I wouldn't change a thing, except I serve it in a traditional champagne coupe not the bathtub used in the picture.

• Anonymous

• Columbus, Ohio

• 10/28/2016

This recipe brings Strong alcohol on the buds. This can be fine at times but I tempered with a generous pinch of brown sugar a tbsp of maple syrup and an ounce of water. Over ice the buds rallied happy for more

• ohana380

• 8/14/2016

Just the way I like it! If you are looking for a sickly sweet, punchy margarita, this is not your recipe. This is the recipe my friend, a bartender in nice New Orleans bars, uses. He says no triple sec in margaritas and no pre made syrups. I find the citrus flavors bright and sophisticated like this and find no need for extra sweetness, but I think if you do, this is a good base recipe to sweeten to your taste. My friend swears you'll never get a hangover from this! ;)

• tannager

• French Alps

• 7/18/2016

This is a 'classic margarita'. Just like they make it from scratch down I'm Mex. I alter the recipe to 1-1.5 part Tequila, 1 part triple sec/cointreau , 1 part freshly squeezed lime juice. Seems to have a better balance of flavors and tastes more authentic to me. Cheers!

• Anonymous

• Redondo Beach, CA

• 5/28/2016

I think this recipe was horrible. Never will make it again. To much tequilla and not enough sweet. No one at party liked it. Was a huge waste of money and good tequila.

• Anonymous

• Nevada

• 3/29/2016