Classic Margarita

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

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.

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

7. Garnish with a lime wedge and serve immediately.

   Mark done

Chef’s Tips

• 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.

Common Substitutions & Variations

• 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.

Pairing Suggestions

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

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.