Recipe

Classic Margarita with Fresh Lime

A bright, balanced margarita with real lime juice, good tequila, and a salted rim. Simple to shake, easy to love.

By Matt Campbell

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4.9

A classic margarita in a rocks glass with a salted rim and a fresh lime wheel on the edge, sitting on a wooden counter with limes in the background

There are two kinds of margaritas in the world. The ones that taste like neon sour candy, and the ones that make you take a sip and immediately start looking for chips and salsa. This is firmly the second kind.

This classic margarita is all about fresh lime, a clean hit of tequila, and just enough orange liqueur to round out the edges. No bottled mix. No drama. Just a bright, punchy cocktail you can actually adjust to your taste, because tasting as you go is not only allowed, it is encouraged.

Fresh limes cut in half on a cutting board next to a cocktail shaker and a small bowl of kosher salt

Why It Works

Fresh lime does the heavy lifting: It gives you that crisp, zippy acidity that bottled juice cannot fake.
A simple, classic ratio: Tequila, lime, and orange liqueur in a balanced mix that is not too sweet and not too sharp.
Shaking does a lot: It chills fast, dilutes just enough, and gives you that lightly frothy top that makes a margarita feel polished.
Salt rim, your rules: Full rim, half rim, or no rim. Salt is a flavor amplifier, not a requirement.

Pairs Well With

Storage Tips

Margaritas are best fresh, but you can absolutely prep smart.

If you already mixed it (no ice)

Combine tequila, lime juice, and orange liqueur in a jar or bottle.
Refrigerate up to 24 hours, though it tastes brightest within 12 to 24 hours because lime juice can dull as it sits.
When ready, shake with ice to chill and dilute properly.

If it is already shaken and diluted

Pour into a sealed container and refrigerate.
Drink the same day for the best texture and sparkle. It will still be tasty later, just a little flatter and softer.

Salted rims

Do not salt glasses ahead of time. The salt can dissolve and slide around.
Salt right before serving for crisp edges and better presentation.

Common Questions

What is the best tequila for a classic margarita?

Use a 100% agave blanco tequila for the cleanest, brightest margarita. Reposado is also great if you want a slightly warmer, oaky note.

Do I have to use orange liqueur?

Most classic and traditional specs include orange liqueur, and it is what gives that familiar citrusy lift and roundness. That said, there are respected variations (like a Tommy’s-style margarita) that use tequila, lime, and agave instead.

If you do not have orange liqueur, use 1/2 ounce simple syrup or agave plus a small squeeze of orange. The flavor will be a little different, but still very good.

Triple sec vs Cointreau, which is better?

Cointreau is commonly preferred as a more premium option with a clean orange flavor. A good triple sec works too and keeps things budget-friendly. If you like a drier margarita, Cointreau often gets you there.

How do I make it less sweet?

Reduce the orange liqueur to 1/2 ounce and keep the lime at 1 ounce. You can also add a tiny pinch of salt inside the drink to round the sharpness without adding sugar.

How do I make it sweeter?

Add 1/4 to 1/2 ounce agave syrup (or simple syrup). Agave plays especially well with tequila.

Can I make a margarita without a cocktail shaker?

Yes. Use a jar with a tight lid. Just make sure you seal it well, then shake like you mean it.

On the rocks or up?

Both are correct. On the rocks stays colder longer. Up feels a little sharper and more “cocktail bar.” Same recipe, different vibe.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cocktail shaker (or a jar with a tight lid)
Jigger or measuring spoons
Citrus juicer
Fine mesh strainer (optional, for pulp-free)
Plate or shallow bowl for salting the rim
Rocks glass or coupe glass

The first time I made a margarita that actually tasted like something you would get at a good spot, the “secret” was almost annoying: I stopped trying to outsmart it. Fresh lime, a decent tequila, and a quick shake. That was it.

Now it is my go-to when friends swing by last minute. I salt half the rim so everyone can choose their own adventure, I put chips on the table, and suddenly it feels like we planned the whole night. It is a simple drink with big main-character energy.