Classic Margarita (On the Rocks)

The classic margarita consists of tequila, lime juice and orange liqueur. Typically the ingredient ratio is 2 to 1 to 1. For orange liqueur, we prefer the Austin, Texas - produced Paula's Texas Orange, a wonderful, less expensive version of Cointreau. Of course, it's only money!

  • 1 ½ ounces tequila
  • ¾ ounce Cointreau, Paula's Texas Orange or triple sec
  • 1 ounce fresh squeezed lime juice
  • lime wedges
  • salt

  1. Mix together the tequila, orange liqueur/triple sec and lime juice in a cocktail shaker. If you want to sweeten the mixture, add ½ ounce to 1 ounce of agave nectar. (Outside Texas, people use simple syrup)
  2. Shake vigorously and strain into a collins glass filled with ice cubes.
  3. To serve, rub the rim of each glass with a cut lime wedge and dip the rim into salt to coat it thoroughly.
  4. Garnish with lime wedges.
  5. Makes 1 margarita.

Note: For the rim, coat the rim of the glass in lime juice and dip it in kosher salt or margarita rimming salts. Some folks add some chili powder to the rimming mixture.

For tequila, use your favorite brand of tequila blanco or tequila reposado. If you want to be really creative, infuse your tequila beforehand with fruit flavors. You can sweeten the drink with a few drops of agave nectar or some simple syrup.

Buy containers of Margarita salt that are flat and handy for salting the glasses, but regular salt in a saucer works just fine. Guidance for this recipe was provided by Lucinda Hudson's outstanding book on the subject of tequila, Viva Tequila!: Cocktails, Cooking, and Other Agave Adventures

Kitchen tools you'll need for Classic Margarita (On the Rocks):
Juice Press, Cocktail Shaker, Rimming Salts, Bar Spoon

Ready in: 3 Min

Recipe editor Patricia Mitchell