The recipe
for your table
Run a lime wedge around the rim of the glass and dip the rim into a saucer of sea salt.
Shake the tequila, triple sec, and lime juice with plenty of ice for 12 seconds.
Double-strain into the glass—serve straight up or over fresh ice.
Garnish with a lime wedge.
The story
As befits a true classic, dozens of people claim to have invented it. Was it Mexican bar owner Carlos Herrera, who mixed it in 1938 for a dancer allergic to everything except tequila? Or socialite Margarita Sames, who improvised it at a party in Acapulco in 1948? The Margarita was probably simply the Mexican version of the “Daisy,” a popular cocktail style made with citrus and liqueur—“margarita” is Spanish for daisy. In any case, it has been impossible to imagine cocktail menus without it since the 1950s.
The right glass
With its wide, double-curved bowl, the Margarita glass is a celebration in itself. The extra-wide rim serves a purpose: it holds the salt, so every sip gives you exactly the right combination of salt and citrus. Choose a glass from 27 to 33 cl to leave room for a frozen version made in the blender. Is the Margarita glass a little too festive for you? A coupe works excellently too. Making a large batch for a party? Use a pitcher from our pitchers.
Arcoroc Elegance Margarita Glass 27 cl (6 pieces)
Bormioli Rocco Ypsilon Margarita Glass 33 cl (2 pieces)
Both sets—€ 68.90 in total, with free shipping from € 50.
Variations & twists
Tommy’s Margarita replaces the triple sec with agave syrup—smoother and more purely agave. A Spicy Margarita with jalapeño is the ultimate modern favorite, while the frozen version from the blender remains a festive classic. Replacing tequila with mezcal gives you a smoky, sophisticated version. Looking for more inspiration? Browse all 80 cocktail recipes.
Servingtip
Mix the salt for the rim with a pinch of chili powder (Tajín) for an exciting Mexican twist. Salting only half the rim? Then everyone can choose with each sip.
The mess-free salt rim
Run a lime wedge only along the outside of the rim, not over it, so no salt gets into the cocktail. Sprinkle coarse sea salt onto a flat saucer and turn the glass upside down through a thin layer; there’s no need to press. Let the rim dry for a minute before pouring, so the salt stays in place. Salt only half the rim so every guest can choose with each sip. Coarse salt works better than fine table salt, which dissolves immediately and makes the first sip far too salty.
How much alcohol is in a Margarita
Expect about 22 percent alcohol in the glass. The 5 cl of 38-percent tequila provides 1.9 cl of pure alcohol, while the 2 cl of 40-percent triple sec adds another 0.8 cl, totaling almost 2.7 cl. After shaking for 12 seconds, you end up with a glass of around 12 cl, equivalent to more than two standard drinks. If you serve it over fresh ice instead of straight up, the percentage drops to around 18 percent as the ice melts. The frozen version from the blender is the lightest of all with all that ice.
Classic, Tommy’s, or Spicy Margarita
The classic recipe follows 5-2-2: five parts tequila, two parts triple sec, and two parts fresh lime juice. Tommy’s Margarita from San Francisco leaves out the liqueur and uses 2 cl agave syrup, making the agave itself much more prominent. The Spicy Margarita adds two to three jalapeño slices, which you shake briefly, because after more than fifteen seconds the pepper takes over everything. Replacing tequila with mezcal gives you a smoky version. All four use the same quantities and the same salt rim.
Which tequila do you choose
Check the label for “100% agave.” If that wording is missing, it is a mixto with up to 49% added sugars, which comes through as a sharp, sugary aftertaste. Blanco or silver is the standard for a Margarita: unaged, spicy, and with a distinct agave flavor. Reposado is aged for two to eleven months in oak, making the cocktail rounder and more vanilla-forward, which works well with a chili-salt rim. Añejo is too oaky for this combination and deserves to be enjoyed neat.
Frequently asked questions
What is in a Margarita?
A classic Margarita consists of 5 cl 100% agave tequila, 2 cl triple sec such as Cointreau, and 2 cl fresh lime juice, shaken with plenty of ice. Add a salted rim and a lime wheel. Bottled lime juice is the one true unforgivable ingredient.
How do you make an original Margarita?
Run a lime wedge around the rim of the glass and dip it in sea salt. Shake 5 cl tequila, 2 cl triple sec, and 2 cl fresh lime juice with plenty of ice for twelve seconds, then double-strain into the glass, straight up or over fresh ice. Garnish with lime; see our Margarita glasses.
Which tequila do you use for a Margarita?
Always choose a bottle labeled 100% agave. Blanco is fresh and spicy and the classic choice; reposado has been aged in wood, making the cocktail rounder and smoother. For a smoky version, replace half with mezcal and taste as you go to make sure it stays balanced.
How do you make a spicy Margarita?
Muddle two or three slices of jalapeño in the shaker before adding tequila, triple sec, and lime juice, then shake as usual. Double-strain, otherwise the pieces will end up floating in the glass. Mix a pinch of Tajín into the salt for the rim so the heat carries through to the very last sip.
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