Margarita Recipe: How to Make a Classic Margarita

A classic margarita is a shaken cocktail of tequila, orange liqueur and fresh lime juice, usually served with a salted rim. To make one, shake 2 ounces of blanco tequila, 1 ounce of orange liqueur and 1 ounce of fresh lime juice with ice, then strain it into a salt-rimmed glass.

That 2:1:1 ratio is easy to remember and easy to adjust. It is the same idea behind the fresh-lime margaritas at Mi Casa in Breckenridge: real lime, real tequila and no premade mix.

This recipe covers ingredients, equipment, step-by-step method and the salt rim. It also covers on the rocks versus up, a pitcher for a crowd, syrups, tips, variations, storage and high-altitude notes.

What Is a Classic Margarita?

A margarita is a cocktail of tequila, triple sec or another orange liqueur, and lime juice, sometimes sweetened with simple syrup. It can be served on the rocks, straight up or frozen.

The International Bartenders Association sets the official ratio at 10 parts tequila, 4 parts triple sec and 3 parts lime juice. Its reference recipe uses 50 ml of 100% agave tequila, 20 ml of triple sec and 15 ml of fresh lime juice. Most home recipes, including this one, use the rounder 2:1:1 ratio, which is a little brighter and more sour.

The name is Spanish for "daisy." For the drink's history and the February holiday built around it, see our post on February 22, National Margarita Day.

Classic Margarita Ingredients

This makes one margarita, about 5 ounces after shaking.

• 2 oz blanco tequila, 100% agave
• 1 oz orange liqueur, such as Cointreau, triple sec or Grand Marnier
• 1 oz fresh lime juice, from about 1 large lime
• 1/4 to 1/2 oz agave syrup or simple syrup, optional, to taste
• Kosher salt or flaky salt, for the rim
• 1 lime wedge, for the rim
• 1 lime wheel, for garnish
• Ice, for shaking and for serving

Choosing the Tequila

Use a blanco tequila labeled 100% agave. Blanco is unaged or aged less than two months, so it keeps the bright, peppery agave flavor that suits lime.

Tequila labeled only "tequila," without "100% agave," is a mixto. A mixto needs only 51% agave sugars, and other sugars make up the rest. Only tequila made entirely from agave can be labeled 100% agave.

A reposado, rested in oak for at least two months, also works. It makes a rounder, softer margarita with vanilla and oak notes. Save añejo for sipping. To see how tequila categories differ, or for help choosing a good bottle of tequila, see our tequila guides.

Choosing the Orange Liqueur

The orange liqueur adds sweetness, body and bitter orange peel flavor.

• Cointreau is a clear orange liqueur and a common choice for a classic.
• Triple sec is the general name for clear orange liqueur. Brands vary a lot in sweetness and strength, so taste before you pour.
• Grand Marnier makes a richer, darker drink. A margarita made with it is called a Cadillac margarita.

If your liqueur is very sweet, skip the syrup. If it is dry, add 1/4 ounce of syrup.

Fresh Lime Juice

Fresh lime juice is the single biggest factor in a good margarita. Bottled lime juice tastes flat by comparison.

Roll the lime on the counter before cutting it to loosen the juice. Squeeze it within a few hours of mixing. US margaritas typically use Persian limes, while Mexican versions usually use Key limes. Either works.

Equipment

• Cocktail shaker (a two-piece tin shaker or a three-piece cobbler shaker)
• Jigger or a measuring cup marked in ounces
• Citrus press or juicer
• Strainer, if your shaker does not have one built in
• Small plate for the salt
• Rocks glass for on the rocks, or a coupe or margarita glass for up

How to Make a Margarita

1. Chill the glass. Fill your glass with ice and water while you work, or put it in the freezer for 10 minutes.
2. Juice the lime. Squeeze 1 ounce of fresh lime juice and strain out any seeds.
3. Salt the rim. Empty the glass and salt the rim as described below.
4. Measure into the shaker. Add 2 ounces of tequila, 1 ounce of orange liqueur and 1 ounce of lime juice. Add syrup now if you want a sweeter drink.
5. Add ice. Fill the shaker about two-thirds full with ice.
6. Shake hard. Seal the shaker and shake for 12 to 15 seconds, until the outside of the tin feels painfully cold.
7. Strain and serve. For on the rocks, strain over fresh ice in the rocks glass. For up, strain into the chilled coupe with no ice.
8. Garnish. Add a lime wheel and serve right away.

Taste before you serve. If it is too sour, add a bar spoon of syrup. If it is too sweet, add a squeeze of lime. If it is too strong, shake a few seconds longer for more dilution.

How to Salt the Rim

1. Pour a thin layer of kosher salt on a small plate.
2. Run a lime wedge around the outside edge of the rim only.
3. Roll the outer edge of the glass in the salt, turning it at an angle.
4. Tap off loose salt.

Salt only the outside so it does not fall into the drink. A half-salted rim lets each sip be salty or not. For a sweet-and-salty rim, mix equal parts salt and sugar. For a spicy rim, mix salt with chile powder or a chile-lime seasoning.

Margarita on the Rocks vs Straight Up vs Frozen

The same base recipe can be served three ways. The difference is ice, glass and texture.

• On the rocks: Shaken, strained over fresh ice (glass: Rocks glass; texture and taste: Cold and bright; slowly dilutes as you drink)
• Straight up: Shaken, strained with no ice (glass: Coupe or margarita glass; texture and taste: Silky and concentrated; drink it while cold)
• Frozen: Blended with about 1 cup of ice (glass: Margarita or large glass; texture and taste: Slushy and milder; needs a little more syrup)

For a frozen margarita, blend the same ingredients with about 1 cup of ice and 1/2 ounce of syrup until smooth. Cold mutes sweetness, so frozen drinks need a touch more sugar than shaken ones.

How to Make a Pitcher of Margaritas

A pitcher serves 8 and saves shaking each drink. Because a pitcher is not shaken, you add the water that shaking would have added.

• Blanco tequila: 2 oz (pitcher (8 drinks): 2 cups (16 oz))
• Orange liqueur: 1 oz (pitcher (8 drinks): 1 cup (8 oz))
• Fresh lime juice: 1 oz (pitcher (8 drinks): 1 cup (8 oz), from about 8 to 10 limes)
• Agave or simple syrup: 1/4 to 1/2 oz, optional (pitcher (8 drinks): 1/4 to 1/2 cup, optional)
• Cold water: none (pitcher (8 drinks): 3/4 cup (6 oz))

1. Stir everything except ice in a pitcher.
2. Chill in the refrigerator for at least 1 hour.
3. Stir again, then pour into salt-rimmed glasses over fresh ice.

Do not put ice in the pitcher itself. It melts and waters down the last glasses.

Simple Syrup and Agave Syrup

Both syrups add sweetness that dissolves instantly in a cold drink.

• Simple syrup: heat 1 cup of sugar and 1 cup of water over low heat, stirring until the sugar dissolves. Do not boil it hard. Cool, then refrigerate in a sealed jar for up to 1 month.
• Agave syrup: stir 1 part agave nectar with 1 part warm water until smooth. Agave tastes like tequila's own plant, which is why many bartenders prefer it.

Use half as much straight agave nectar as syrup if you skip the water, since undiluted nectar is sweeter and thicker.

Tips for a Better Margarita

• Measure. A jigger keeps the balance right every time. Free pouring is the most common reason a margarita tastes off.
• Use good ice. Fresh, hard ice from a clean freezer chills without adding off flavors.
• Shake, do not stir. Citrus drinks need hard shaking for air, chill and the right dilution.
• Skip the mix. Bottled margarita mix replaces lime with sugar and flavorings. It is the drink National Margarita Day was started to push back against.
• Taste the liqueur. Orange liqueurs vary more than any other ingredient. Adjust the syrup to match.
• Salt with purpose. Part of the margarita's appeal is its mix of salt, sweet and sour. Use coarse salt, never fine table salt.

Easy Variations

Each of these starts with the classic and changes one thing. For the full range, with history and how each one tastes, see our guide to every margarita style worth trying.

• Tommy's margarita: replace the orange liqueur with 1 ounce of agave syrup (1:1 agave and water).
• Spicy margarita: muddle 2 or 3 slices of jalapeño or serrano in the shaker first.
• Mezcal margarita: swap half or all of the tequila for mezcal for a smoky drink. Learn how mezcal differs from tequila before you buy a bottle.
• Cadillac margarita: use a reposado tequila and Grand Marnier.
• Fruit margarita: shake in 1 ounce of fruit purée, such as mango or strawberry, and cut the syrup.
• Skinny margarita: use a splash of orange liqueur, more lime and no syrup.

If you enjoy the classic and want simpler drinks, there are plenty of other mixers that work with tequila, from grapefruit soda to sparkling water.

Make-Ahead and Storage

• Lime juice: tastes best the day it is squeezed. Refrigerate it covered and use it within 24 hours.
• Pitcher batch: mix the pitcher up to 8 hours ahead and keep it covered in the refrigerator. Add ice only when serving.
• Without lime: tequila, orange liqueur and syrup can be batched in a bottle and kept in the refrigerator for weeks. Add fresh lime just before shaking.
• Frozen margaritas: blend them to order. Blended drinks separate and lose texture as they sit.

High-Altitude Notes

Breckenridge sits at about 9,600 feet. Mountain elevation changes two things about margaritas.

First, syrup. At high elevation, water and other liquids evaporate faster and boil at lower temperatures. Water boils at about 193 °F at 10,000 feet, compared with 212 °F at sea level. Heat simple syrup gently with a lid nearby, and do not let it boil hard, or it reduces and turns too thick and sweet.

Second, alcohol. If you are visiting the mountains, the CDC advises avoiding alcohol for the first 48 hours at high altitude. After that, enjoy margaritas responsibly: a margarita with 2 ounces of 80-proof tequila holds more than one US standard drink, which is 0.6 fluid ounces of pure alcohol. Drink water between rounds and never drive after drinking.

What to Serve with Margaritas

Margaritas balance salt, sweet and sour, so they pair best with salty, spicy and rich food.

• Chips with homemade Mexican salsa
• Lime-bright avocado guacamole
• Street tacos, fish tacos or shrimp tacos
• Queso dip or nachos
• Grilled steak, fajitas or carne asada

Frequently Asked Questions

What is the ratio for a classic margarita?

The easiest home ratio is 2:1:1: 2 parts tequila, 1 part orange liqueur and 1 part fresh lime juice. The International Bartenders Association uses 10:4:3, which is more tequila-forward and less sour.

What is the best tequila for margaritas?

A blanco tequila labeled 100% agave is the best choice for a classic margarita. It keeps the drink bright and lets the lime show. A reposado makes a softer, richer margarita.

Can you make a margarita without triple sec?

Yes. Replace the orange liqueur with 1 ounce of agave syrup to make a Tommy's margarita. It tastes more of agave and less of orange.

What is a margarita on the rocks?

A margarita on the rocks is shaken with ice, then strained over fresh ice in a rocks glass. A margarita "up" is shaken and strained into a stemmed glass with no ice.

How much alcohol is in a margarita?

A margarita made with 2 ounces of 80-proof tequila holds 0.8 fluid ounces of alcohol from the tequila alone. That is more than one US standard drink of 0.6 fluid ounces, before counting the orange liqueur.

How long does homemade margarita mix last?

A batch with fresh lime juice tastes best within 24 hours. A batch of tequila, orange liqueur and syrup without lime keeps for weeks in the refrigerator; add the lime when you serve.

Classic Margaritas at Mi Casa in Breckenridge

At Mi Casa Mexican Restaurant & Cantina, we have poured margaritas in Breckenridge since 1981, and every one is made with fresh lime and organic agave instead of sugary premade mix. Our version of this recipe is The Classic: Tierra Zafiro silver tequila, triple sec and lime. The Natural keeps it simpler with El Jimador silver, organic agave and lime, much like a Tommy's. Behind the bar we carry over 100 tequila selections, and during our two-to-five happy hour in the cantina, classic margaritas are $10. We are at 600 South Park Ave, steps from the Peak 9 base, open daily from 11:30 am to 9 pm.