The Best Margarita Recipe (2024)

FAQs

What is the secret ingredient in margaritas? ›

We'll just tell you upfront: The secret to a tasty margarita is freshly squeezed lime juice (not the bottled stuff) and—here's the real secret—a splash of fresh OJ. That's right. Fresh-squeezed juice from an actual orange (not an orange-flavored liqueur) will produce a cleaner-tasting, more refreshing margarita.

The formula for the perfect margarita:

The key to making the best margarita is all in the ratio and balance of the ingredients. This recipe is doubled to make two margs, but for one perfectly balanced margarita, we use 2 oz. of tequila, 1 oz. of triple sec, and 3/4 oz. lime juice.

Just as important as the style of tequila is the use of a high-quality orange liqueur. Part of the Daisy category of co*cktails, the Margarita calls for triple sec such as Cointreau for sweetness and balance. Though some may opt for agave nectar instead, the addition of the liqueur is what makes a true Margarita.

The classic margarita calls for Cointreau (plus good silver tequila and fresh lime juice). Because its flavor is uncomplicated by spice notes, Cointreau is very adaptable in blending, and shakes up beautifully with clear spirits as well as with brandies, and darker, aged liquors.

Triple sec, a term used interchangeably with curaçao, is a type of orange liqueur that provides fruity flavors as well as sweet and bitter notes — all of which are essential for a well-made Margarita. Popular labels include Cointreau, Combier, Pierre Ferrand Curaçao, and Grand Marnier.

A splash of fruit juice can also add some more flavor to your margaritas. Grapefruit juice will give a tart, slightly sour flavor, while pineapple juice creates a more tropical-tasting drink. "Citrus-based juices are essential for balancing out the sweetness of a margarita," David Alan told Insider.

In addition to powdered mixes, which are more affordable, restaurants also use liquid mixes they can purchase from their alcohol supplier -similar to the concentrate above. The two most popular mixes that restaurants use for margaritas are Zing Zang Margarita Mix and Jose Cuervo Classic Lime Original Margarita Mix.

Grand Marnier offers a richer, sweeter flavor that triple sec just doesn't have. If you think that Grand Marnier's flavors will work with your recipe in lieu of triple sec (or vice versa), go ahead and give it a go! After all, these liqueurs are both orange-forward and will do nicely.

Grand Marnier has a sweeter, richer, and smoother flavor with hints of vanilla, from the brandy, which a lot of people love. Both are great options for margaritas, so use the one you have on hand.

Pay a visit to Mexico, away from all the tourist traps, and you'll have to search long and hard for a Mexican drinking a margarita. The margarita was largely popularized here in the United States, not in Mexico. (In fact, the margarita may have actually been created here in the United States.

What is a classic margarita made of? ›

Fresh lime juice, triple sec, and good tequila are all you need to make the best margarita possible.

Blanco tequila is the go-to for Margaritas. It's a clear, usually unaged spirit (it's allowed to rest in barrels for no more than 60 days) that highlights the pure expression of distilled agave.

Dekuyper Triple Sec Liqueur

This is a classic for a reason—it's sweet but not overly so, and provides just the right amount of citrus flavor for any co*cktail, from a Margarita to a Cosmopolitan.

The traditional margarita recipe is made with a ratio of 2:1:1, which means: 2 parts tequila or 2 oz. 1 part triple sec or 1 oz. 1 part lime juice or 1 oz.

The Original Margarita

The Margarita was originally created when Dallas socialite Margarita Sames mixed her two favorite spirits, Cointreau and tequila, together with lime juice while on vacation in Acapulco back in 1948.

Triple sec is an orange-flavored liqueur that is commonly used in margaritas. If you don't have triple sec handy, you can substitute with another good-quality orange liqueur like Grand Marnier or Cointreau.

The dirty margarita takes its inspiration from the dirty martini, a classic libation made with strong liquor and a splash of a little something not-so-clear. We swap olive juice for jalapeno brine, making this a drink that packs the heat–and a punch.

In his book, Imbibe, co*cktail historian David Wondrich agrees that the margarita was invented during the above timeframe. He says that the drink evolved from The Daisy, a classic co*cktail popular at the time that mixed alcohol, citrus juice and grenadine, and served over shaved ice.