Margarita
Salt on half the rim, so you get a choice with every sip.
Ingredients
- 50 ml Tequila
- 25 ml Triple sec
- 25 ml Limes
Method
Shake with ice, strain into a chilled glass.
- Glass
- Coupe
- Ice
- None in the glass — served up, chilled
- Garnish
- Salt rim, lime wedge
- Difficulty
- Easy
- Takes
- About 3 minutes
- Strength
- Medium
- Style
- Sour
- Tastes
- citrus-forward
If you're missing something
- Triple sec → Cointreau or dry curaçao — the same category — Cointreau is the benchmark and worth the difference
Where it comes from
The origin is genuinely disputed: at least four people claimed it between the 1930s and 1940s, in Mexico and along the Texas border. What is clear is its structure — it is a Daisy (spirit, citrus, orange liqueur), and margarita is Spanish for daisy.
About this recipe
Charlie Tyler — Editor, Drinki
Specs cross-checked against standard published recipes and IBA measures.
Specs last checked .