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Recipe

Classic Margarita Recipe

A bright, citrus-forward margarita with a clean tequila backbone, balanced sweetness, and a salted rim that makes every sip pop.

Author By Matt Campbell
4.8
A classic margarita in a rocks glass with a salted rim, fresh lime wheel garnish, and ice on a wooden countertop with soft natural light
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If there is one drink that can turn a random Tuesday into “we are doing great actually,” it is a classic margarita. Not the neon mix situation. I mean the real deal: tequila, fresh lime, orange liqueur, and just enough sweetness to keep the whole thing in a happy, citrusy groove.

This version is bright and clean, with a little comfort built in. The salted rim hits first, then the lime wakes you up, then tequila brings the warmth. It is easy, reliable, and honestly kind of a flex because it tastes like you know what you are doing even if you are still wearing sweatpants.

Make one for taco night, make a batch for friends, or make it because you squeezed limes and now you have to commit. Either way, you are in good hands.

Hands squeezing a fresh lime over a small glass measuring cup on a kitchen counter

Why It Works

  • Bright, punchy citrus: Fresh lime juice keeps it snappy and aromatic, not flat or overly sour.
  • Balanced sweetness: A small amount of simple syrup smooths the edges without turning it into lime candy.
  • Classic structure, flexible spec: A popular classic backbone is the 2:1:1 ratio (tequila: orange liqueur: lime). This recipe nudges the orange liqueur slightly lower at 3/4 ounce for a cleaner tequila and lime-forward sip. The syrup is your tiny, optional safety net.
  • Cold, not watery: A short, hard shake chills fast and adds the right dilution for a silky sip.

Pairs Well With

  • A bowl of tortilla chips next to a bowl of fresh tomato salsa on a wooden table

    Chips and salsa

  • Two chicken tacos with cilantro and onion on a plate with lime wedges

    Weeknight chicken tacos

  • A bowl of guacamole topped with cilantro with tortilla chips on the side

    Chunky guacamole

  • A skillet of sizzling shrimp fajitas with peppers and onions

    Shrimp fajitas

Storage Tips

Margaritas are best freshly shaken, but you can absolutely set yourself up for easy repeats.

Make-ahead mix (no ice)

  • Fridge: Combine tequila, orange liqueur, lime juice, and simple syrup in a jar. Refrigerate up to 24 hours for best flavor. Lime juice starts to dull after that.
  • To serve: Shake the chilled mix with ice, then strain over fresh ice. Do not skip the shake. It is how you get the right chill and dilution.

Batching for a party

  • Multiply everything, then add a small amount of cold water to mimic shake dilution. About 3/4 cup water per 4 drinks is a solid starting point, then tweak based on how you serve it.
  • Keep it very cold in the fridge, then pour over ice. Stir occasionally if it sits.

Leftover salted rim situation

  • Mix extra rim salt with a pinch of lime zest and store it in a small airtight container for up to 1 week. Great on popcorn, avocado toast, and roasted veggies.

Common Questions

What is the best tequila for a classic margarita?

Blanco tequila is the classic choice because it is clean, peppery, and bright. Reposado works too if you want a warmer, slightly oaky margarita. Use 100% agave tequila if you can. It tastes smoother and truer to agave.

Do I have to use triple sec, or can I use Cointreau?

Either works. Cointreau is a higher quality orange liqueur and makes a noticeably crisp, orange-peel finish. Standard triple sec is totally fine and more budget-friendly. Grand Marnier gives a richer, more caramel-orange vibe if you want to go fancy.

How do I make it less tart?

Add 1/4 to 1/2 ounce more simple syrup, or use 1 full ounce orange liqueur if you started lower. Also make sure your limes are juicy and ripe. Under-ripe limes can taste sharply sour.

Can I make it without a cocktail shaker?

Yes. Use a mason jar with a tight lid, or stir vigorously in a large glass with plenty of ice for about 30 seconds. Shaking gives the best texture, but “close enough and cold” still tastes great.

Salt rim or no salt rim?

I am pro salt rim, but only if you like it. Salt makes the lime taste brighter and the tequila taste rounder. Try a half rim so you can choose your adventure sip by sip.

How strong should simple syrup be?

The standard is a 1:1 syrup (equal parts sugar and water). If you are using a richer 2:1 syrup, start with less since it sweetens faster.

Rocks or coupe?

Rocks glass over ice is the most forgiving and stays cold longer. A coupe is for serving it up (no ice) when you want it extra sleek. Just chill the glass first.

I used to think margaritas were a “going out” thing. Then I made one at home with fresh lime and realized I had been settling for a loud, sugary shortcut. The first time I nailed the balance, it was like my kitchen got a tiny vacation upgrade. Now it is my default for taco nights and for those days when I want something bright, a little cozy, and zero drama. Also, rimming a glass with salt makes you feel weirdly accomplished. Like you folded a fitted sheet correctly.