Recipe: The Margarita
This recipe was first published as part of our Get to know feature on The Margarita.
How to make a Margarita
More than for most drinks, the correct Margarita recipe is controversial. The three basic possibilities are: a shaken drink served up, a shaken drink served on the rocks, or a blended frappe drink. Then you have the question of whether to salt the rim. Without a salted rim, the tequila shines and lies closest to the drink’s origins. That said, the salted rim is practically de rigueur these days. Consider salting half and letting the drinker figure out what works best for them.
50ml Tequila (blanco or reposado)
30ml Triple sec
15ml Lime juice
If you want a salted rim, prepare the cocktail glass by rubbing the outside edge of the rim with lime juice and then carefully dipping in coarse kosher salt. Take extreme care not to get any salt on the inside rim of the glass, since from there it tends to fall into the drink – making the final few sips most unpleasant. Kosher salt is best because of its mild taste and attractive coarse grains.
Shake all ingredients over ice and double strain into a chilled cocktail glass. Garnish with a lime wedge set on the rim.