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This margarita recipe comes together with just a few ingredients – tequila, orange liqueur, fresh lime juice, and a little agave syrup. It makes a crisp and refreshing classic cocktail every single time, and it’s nearly impossible to mess up once you understand the ratio.
A Note from Isabel
A margarita is one of those drinks that just never gets old. It doesn’t matter if it’s a casual Tuesday night or a full-on celebration, a classic margarita always hits the spot. I grew up eating Mexican food every single day (my parents are from Mexico), and there’s just something about beloved Mexican dishes like carne asada and birria that go so perfectly with a cold margarita. The two were made for each other.
And honestly? Tequila has always been my liquor of choice. Maybe it’s in my blood. When you love it as much as I do, knowing how to make a good margarita at home is basically a life skill. The best part is the homemade version is so much better than what most restaurants serve. Skip the sour mix, use fresh lime juice, and you’re already most of the way there.
Margarita Ingredients
| Ingredients | Why It Works / Notes |
|---|---|
| Tequila | I recommend using blanco or silver tequila for a signature crisp, refreshing taste. Reposado works too if you want something a little smoother and warmer. (You can dive a little deeper into the details in the tequila section below.) |
| Orange liqueur | You can use Cointreau or triple sec. You can also use orange juice to make it a skinny margarita. |
| Lime juice | I recommend using fresh lime juice for the best taste. Store-bought lime juice tends to be more sour. To get the most juice, pick limes that feel heavy and have smooth skin. |
| Sweetener | This is optional, but I prefer agave syrup over simple syrup here since it complements the tequila. Start with half an ounce and adjust from there. |
| Salt | The margarita rim is almost as good as the margarita itself. I like to rim mine with some margarita salt, a coarse Kosher salt, or a flaky salt. If I want a little kick, I also like to dip it in a little Tajín (or my homemade chili lime seasoning). The chili-lime flavor against the cold drink is just so good. |
| Ice | Use it in the shaker and in the glass. It chills and slightly dilutes the drink, which takes the edge off the alcohol. |
What’s the Best Tequila for Margaritas?
Tequila comes in a few different styles, and they’re not all interchangeable. Whatever you go with, make sure it’s 100% agave. If the label doesn’t say that, it’s a mixto, which means up to 49% of it is other sugars. That’s what gives you the headache, not the tequila itself.
For margaritas, here’s how the main styles break down:
- Blanco: My go-to for margaritas. It’s unaged, which means the flavor is clean, bright, and crisp. Exactly what you want in this cocktail.
- Reposado: Aged a few months in oak, so it’s a little smoother and warmer in flavor. Great if you want something with a bit more depth.
- Añejo: Aged at least a year and closer to bourbon territory. You can use it, but it’s better enjoyed neat.
- Mezcal: Technically not tequila, but worth mentioning. It’s made from maguey and has a smoky flavor that makes for a really good margarita if that’s your thing.
How to Make a Margarita
This is one of the easiest cocktails you’ll ever make. Just rim, shake, and pour.
- Rim the glass. Run a lime wedge around the rim of your glass, then dip it in salt. Fill with ice and set aside.
- Shake. Add ice to a cocktail shaker along with the tequila, orange liqueur, lime juice, and sweetener if using. Cover and shake until well chilled.
- Strain and serve. Strain into your prepared glass and garnish with a lime slice.
How to Make a Pitcher of Margaritas
Hosting a crowd? The classic margarita ratio is 2 parts tequila, 1 part orange liqueur, and 1 part lime juice, and it scales up beautifully.
For 16 servings, combine 4 cups blanco tequila, 2 cups orange liqueur, 2 cups fresh lime juice, and agave to taste (start with ½ cup and add more as needed) in a large pitcher with a little ice. Stir to combine and serve over ice in rimmed glasses.
Tips for The Best Margarita Recipe
- Don’t have a cocktail shaker? You can stir all of the ingredients in a separate glass, shake them in a mason jar, or simply pour all of the ingredients into the prepared iced glass and give it a gentle stir.
- That being said, if you have a shaker, use it. Shaking isn’t just about chilling the drink. It’s about dilution. Shaking vigorously for a full 15 seconds melts just enough ice to round out the bite and sharp edges of the tequila.
- Adjust the sweetness to your liking. Start with half an ounce of agave and go from there, or leave it out entirely if you prefer a more tart drink.
Flavor Variations
One of the best things about a margarita is how easy it is to make it your own. Here are a few of my favorites:
- Spicy: Add a thin slice or two of jalapeño or serrano peppers to the shaker and muddle lightly before adding the rest of the ingredients.
- Skinny: Swap the orange liqueur for fresh orange juice to cut back on sugar and calories. (Check out my skinny margarita recipe.)
- Smoky: Swap the tequila for mezcal.
- Frozen: Blend all the ingredients with a cup of ice until smooth. (Check out my frozen margarita recipe.)
- Virgin: Skip the tequila and orange liqueur, and use fresh lime, lemon, and orange juice, agave nectar, and sparkling water. (Check out my virgin margarita mocktail recipe.)
Frequently Asked Questions
What’s the best tequila for margaritas? Blanco is the move for a classic margarita. It’s clean and bright and lets the lime and orange liqueur shine. Just make sure it’s 100% agave.
Can I make margaritas without a cocktail shaker?
Yes. A mason jar, a measuring cup, or just stirring directly in the glass all work fine.
What’s the difference between Cointreau and Triple Sec?
Cointreau is a higher-quality orange liqueur with a cleaner, more refined flavor. Triple Sec is a more budget-friendly option that still works well here.
Can I make margaritas ahead of time?
Yes. Mix everything except the ice and store it in the fridge for up to a day. Shake or stir with ice right before serving.
What’s the best rim for a margarita?
Coarse salt is classic. Tajín is my personal favorite for a chili-lime kick. You can also do a mix of both, or skip the rim entirely.
More Cocktail Recipes
Margarita Recipe
Ingredients
For a Single Margarita (1 serving)
- 2 ounces tequila (blanco or silver)
- 1 ounce orange liqueur (triple sec or Cointreau)
- 1 ounce fresh lime juice
- ½ ounce agave syrup (optional)
- lime wedge and coarse salt, for rimming glass
- ice
For a Pitcher of Margaritas (16 servings)
- 4 cups tequila (blanco or silver)
- 2 cups orange liqueur (triple sec or Cointreau)
- 2 cups fresh lime juice
- 1 cup agave syrup (optional)
- lime wedges and coarse salt, for rimming glasses
- ice
Instructions
- Run a lime wedge around the rim of a glass. Dip the rim of the glass in salt, then fill with ice.
- Add a few ice cubes to a cocktail shaker and add the tequila, orange liqueur, lime juice, and sweetener (if using). Cover and shake to combine.
- Strain the margarita into the prepared glass and garnish with a lime slice.
Notes
- Tequila: A good blanco or silver tequila is perfect for a classic margarita, but you could also use a reposado or añejo if you prefer something warmer or smokier.
- Sweetener: Agave syrup is preferred since it goes so well with tequila, but simple syrup also works if that’s what you have.
- Salt: I like using a margarita salt, but you can also use a coarse Kosher salt or a flaky sea salt.
- To make a pitcher of margaritas, combine everything in a large pitcher with a handful of ice and stir to combine. Serve over ice in rimmed glasses.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in September 2016 and has been updated with new photos, more extensive recipe testing, and more helpful tips.
Photography by Ashley McLaughlin.
i had found these recipes all to be authentic, pretty much like the south of the boarder I remember. my grandma made it the same way. brungs back good memories.
The perfect Margarita recipe. Maybe a 1/2 oz. less of triple sec and a 1/2 oz. more tequila? Either way, excelente!
How to make a pitcher of margarita?
Hello Barbara! There is a cool feature on the recipe page for you to adjust your serving size. If you hover over the serving size number, you can adjust it to what you need, and it automatically adjusts the ingredients accordingly. Thank you!
I love your recipes
I love the simplicity of this recipe and the results were a great tasting margarita! Thanks!!
My new go to Margarita. I will now be buying your recommendation for Tequilas to try. One at a time. I’ll update you as I go through them .
Thanks Jimmy
Mexican is my favorite food and I love your recipes. Plan to try them on my daughter and her family when I have them for dinner. I am sure they will be very happy I found your blog.
Seems a bit sweet with that much triple sec in it given what you’ve said about hating overly sweet blended margs. It’s better to start with less triple sec and add more in if you want it sweeter. Best ratio I’ve found that pleases mine and my customers taste has been 2oz blanco, 1oz lime, 1/2oz triple sec. Either way, bless you for not putting simple syrup in there.
Only wanna remark on few general things, The website design is perfect, the subject matter is very superb
Can’t wait to try this magarita
I hope you love it!