Margarita, 3-2-1-1
Three parts tequila, two lime, one simple, one Cointreau. Fresh lime or don't bother, and the rim is where you get to play.
- Serves
- 1
Margarita, 3-2-1-1
Three tequila, two lime, one simple syrup, one Cointreau. That's the whole recipe, and once you know it you never need to look it up again.
The ratio matters less than the lime. Bottled lime juice tastes like the bottle and no amount of good tequila fixes it. If you're not squeezing limes, make something else.
The rim
This is the part to have fun with. Salt is the default and it's good. Sugar and Tajin together is better, and it's what I make most: the sugar takes the edge off the chile and the lime in the Tajin doubles down on the drink.
Rim only half the glass if you're pouring for people, so they can choose.
Tips
- Espolon Blanco is the everyday pour. Save the sipping tequila for sipping.
- Cointreau over triple sec. It's the one ingredient here worth the upgrade.
- Scaling for a crowd: 3-2-1-1 in cups rather than ounces makes a pitcher. Shake in batches, or stir it and serve over plenty of ice.
Ingredients
Make these first
Method
-
Rim the glass first, before your hands are wet. Run a lime wedge around the outside edge and roll it in whatever you're using.
-
Combine the tequila, lime, syrup and Cointreau in a shaker with ice.
-
Shake hard, about 12 seconds. Shaken, not stirred: citrus drinks want the aeration and the hard chill.
-
Strain over fresh ice in the rimmed glass.
If it's not right
| What you see | Why | What to do |
|---|---|---|
| Sour and thin | needs more syrup, or the limes were underripe. | |
| Sweet and flabby | too much syrup or too much Cointreau. The lime is meant to lead. | |
| Tastes like a mix | bottled lime juice. There's no recovering from it. |
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