Classic Margarita

Don't Make These Mistakes

Squeeze the limes to order. Juice loses its aroma within about 20 minutes of squeezing.

100% agave tequila only. Mixto tequila is half cane sugar and is the main reason margaritas cause headaches.

For a frozen version, blend everything with 200 g of ice and reduce the lime slightly, since cold mutes acidity.

Making Classic Margarita

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1. Spread the salt on a small plate. Run a lime wedge around the outer half of the glass rim only — salting the inside means salt falls into the drink.

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2. Roll the outer rim in the salt and set the glass aside, adding fresh ice to chill it.

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3. Fill a cocktail shaker two-thirds with ice.

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4. Add the tequila, lime juice, Cointreau and agave syrup if using.

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5. Shake hard for 12 to 15 seconds, until the shaker is painfully cold and thickly frosted.

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6. Strain over fresh ice in the prepared glass — never the ice you shook with, which has already broken down.

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7. Garnish with a lime wedge and serve immediately.

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After You've Cooked It

Mix to order. A pre-batched mix of tequila, lime and Cointreau keeps 1 day refrigerated — shake with ice when serving.

Ingredient Swaps

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Serving Classic Margarita

• Serve with tacos al pastor, ceviche or guacamole
• A classic aperitivo before Mexican food
• Follow with churros

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: optional ingredients are counted; part of the energy comes from foods, or weights per item, with no recorded source. The calories include 20 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.