Classic margarita recipe plus delicious variations.

This classic margarita is one of the most beloved cocktails in the world for good reason. The interplay of bright, acidic lime juice against the earthy depth of good tequila, softened by the orange sweetness of triple sec, creates a perfectly balanced drink that is both refreshing and complex. A salted rim adds a savory contrast that amplifies every sip. Served over ice or blended, it pairs beautifully with tacos, grilled shrimp, guacamole, ceviche, or any bold, spicy food. It is equally at home at a backyard cookout or an elegant dinner party.

Ingredients

Classic (serves 1)

• 2 oz blanco tequila (100% agave)
• 1 oz triple sec or Cointreau
• 1 oz freshly squeezed lime juice
• 1/2 oz simple syrup (optional, adjust to taste)
• Kosher salt or coarse sea salt for the rim
• Lime wedge for garnish
• Ice

Directions

1. Run a lime wedge around the outer rim of a rocks glass or coupe.
2. Dip the rim in a shallow plate of coarse salt and set aside.
3. Fill a cocktail shaker with ice.
4. Add tequila, triple sec, lime juice, and simple syrup if using.
5. Shake vigorously for 15 to 20 seconds until well chilled.
6. Fill your prepared glass with fresh ice and strain the cocktail over it, or serve straight up in a coupe.
7. Garnish with a lime wedge.

Tips

• Always use freshly squeezed lime juice. Bottled juice will flatten the flavor significantly.
• Use a 100% agave blanco tequila for the cleanest, brightest flavor. Reposado adds a warm, slightly oaky note.
• Cointreau gives a cleaner, more refined orange flavor than generic triple sec.
• For a Tommy’s Margarita, replace the triple sec with 3/4 oz agave nectar for a more tequila-forward drink.
• A half-salted rim gives guests the option of both experiences in one glass.
• Chill your glasses in the freezer for 10 minutes before serving for an extra-refreshing result.
• Metric equivalents

Variations

• Spicy Jalapeño Margarita – Muddle 3 to 4 fresh jalapeño slices in the shaker before adding ice and the remaining ingredients. Strain well. Garnish with a jalapeño wheel. The heat builds slowly and pairs beautifully with the lime.
• Strawberry Margarita – Add 4 to 5 fresh or frozen strawberries to the shaker and muddle well, or blend them into a puree. Use 3/4 oz simple syrup to balance the fruit. Strain or blend with ice for a frozen version.
• Mango Margarita – Replace simple syrup with 1 oz mango nectar or fresh mango puree. Add a pinch of Tajin to the salt rim for a sweet, tangy, spicy combination.
• Watermelon Margarita – Blend 1/2 cup fresh watermelon chunks until smooth and strain out the pulp. Use 2 oz of the juice in place of simple syrup. Bright, summery, and stunning in color.
• Mezcal Margarita – Swap blanco tequila for mezcal, or use 1 oz of each for a half-and-half blend. The smoky, complex character of mezcal transforms the drink into something deeply satisfying. A smoked salt rim is a perfect match.
• Coconut Margarita – Replace simple syrup with 1 oz coconut cream or cream of coconut. Add a splash of pineapple juice for a tropical twist. Serve frozen or over ice with a toasted coconut rim.
• Blood Orange Margarita – Replace lime juice with freshly squeezed blood orange juice, or use half lime and half blood orange. The deep ruby color is stunning and the flavor is floral, tart, and slightly sweeter than classic.
• Hibiscus Margarita – Brew a strong hibiscus tea or use hibiscus syrup and replace the simple syrup with 3/4 oz of it. The floral tartness pairs beautifully with tequila and gives the drink a gorgeous deep pink color.

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