Margaritas are the perfect summer cocktail to pair with Mexican food or to lay back and drink on a lazy Sunday afternoon. This version of a traditional Margarita recipe consists of tequila, triple sec, and lime juice served with salt on the rim of the glass.
Margaritas are often prepared a bit differently when ordered out. Some bartenders don’t even add lime juice, but instead, add sour mix with a splash of lime or orange.
People who make their own sometimes opt for a sweetened concentrated lime juice (like Rose’s) instead of freshly squeezed lime juice. I’m here to tell you that the juice from a freshly squeezed lime makes all the difference. FYI – it normally takes around 4 limes to get 2 ounces of lime juice.
One of our favorite snacks to pair with homemade margaritas are Tequila Lime Grilled Chicken Wings. The tequila and fresh lime juice in the marinade pair perfectly with the flavors in the margaritas.
To make your best Margarita follow this recipe and then read The Mysterious History of the Margarita.
- 3 ounces tequila
- 2 ounces Triple Sec
- 2 ounces freshly squeezed lime juice
- 1 ounce simple syrup
- Coarse salt, (for the rim of the Margarita glass)
- 1/2 cup sugar
- 1/2 cup water
- Make the simple syrup by combining the sugar and water together in a small saucepan. Cook over low heat, stirring until the sugar dissolves. Set the mixture aside until it cools.
- Cut limes into quarters and use a lime press (or any other kitchen gadget) to squeeze the juice out of the limes. Place the juice aside. Fill a cocktail shaker with ice and add tequila, freshly squeezed lime juice and simple syrup. Cover and shake until mixed and chilled (about 30 seconds).
- Coat the rim of a Margarita glass with some lime juice and then fill a plate with some coarse salt. Flip the Margarita glass upside down and move in a circular motion, so the rim is coated with salt. Fill the Margarita glass with your cocktail and use a lime for garnish. Sit back, relax and enjoy.