Tequila, lime and orange liqueur with a salt rim, shaken briefly and cold. The salt rim is deliberately applied to only half of the glass so everyone can decide for themselves, and it is applied to the outside instead of the inside so no salt falls into the drink. A classic made from just three ingredients.
Why this works
Shaking fulfills three tasks at once. It cools to about −5 °C, dilutes with meltwater by around 25 percent and whips in fine air bubbles that give the drink texture. The dilution is not a side effect but a calculated part of the recipe, as without it the Margarita would be burningly sharp. The target temperature is reached after twelve to fifteen seconds. Every additional second only brings water because nothing can get colder than the ice.
Step-by-step instructions
- 1
Pre-chill the glass
Place a coupe or a Margarita glass in the freezer for ten minutes. An ice-cold glass keeps the drink at temperature longer, which is crucial for a cocktail without ice in the glass. A Margarita is served without ice and would otherwise warm up quickly.
- 2
Apply the salt rim
Run a lime wedge over the outer half of the glass rim and then dip this side into coarse salt on a flat plate. Salt only the outside and only half of the rim, so no salt falls into the drink and those who prefer can drink from the other side.
- 3
Fill the shaker
Add Tequila, Cointreau, freshly squeezed lime juice and, if desired, the agave syrup to a shaker and fill it two-thirds full with ice cubes. The agave syrup is optional and balances out very sour limes, as a classic Margarita contains no additional sweetener.
- 4
Shake briefly and vigorously
Close the shaker and shake it vigorously for twelve to fifteen seconds until it fogs up on the outside and is cold to the touch. Shaking longer brings no additional cold, only more meltwater that dilutes the drink and makes it flat.
- 5
Strain and serve
Strain the drink through the bar strainer into the pre-chilled glass so no ice splinters come along. For a particularly clear result, you can additionally pour it through a fine strainer. Hang a lime wedge on the rim and serve immediately while everything is ice-cold.
Our best tips
- Only use Tequila labeled 100% agave. Mixed Tequila contains added sugar and tastes significantly sharper.
- Salt only the outside and only on half of the glass. This keeps the drink itself salt-free.
- Shaking for twelve to fifteen seconds is enough. Shaking longer only waters it down.
Tasty variations
Frozen Margarita
Blend all ingredients with a cup of ice cubes in a blender to a slush consistency.
Non-alcoholic
Replace Tequila and Cointreau with non-alcoholic agave spirit and orange juice, plus extra lime.
Nutrition facts
| Calories | 211 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 11 g |
| – of which sugar | 10 g |
| Fat | 0 g |
| Fiber | 2 g |
Where the 211 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
What is the right ratio?
Classically 2:1:1 of Tequila, orange liqueur and lime juice. Those who like it less sweet go for 2:1:1.5 with more lime.
Cointreau or Triple Sec?
Cointreau is higher quality and less sweet, but Triple Sec works well. With Triple Sec, the drink usually needs no additional sweetener.
Why no ice in the glass?
The classic Margarita is served straight up, meaning chilled and without ice. Ice would further dilute it in the glass.
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