What’s our go-to tequila for this margarita? Tequila blanco. It has a peppery kick that doesn’t get lost in the mix.
This margarita recipe is a swell base for all kinds of variations (see below).–Adam Rapoport
LC Controversial Cointreau Note
Nothing against Cointreau, but some of us don’t care for it in our margarita. Just don’t need that sweetly tart citrus zing cloying things up. If you like it, that’s fine. We’re not saying one way or the other is right or wrong. Just kindly don’t tell us how to make or shake our margs. This recipe is for those like-minded folks.
Ultimate Margarita Recipe
- Quick Glance
- 10 M
- 10 M
- Makes 8
- 2 cups tequila blanco
- 1 cup fresh lime juice (from about 10 limes, plus 1 more lime, cut into 8 wedges, for garnish)
- 1 cup agave nectar (the paler one, not the dark amber one) or Simple Syrup
- Kosher salt (optional)
- 1. Combine the tequila, lime juice, and agave nectar or Simple Syrup in a pitcher. Refrigerate until chilled through, about 4 hours.
- 2. If using salt to coat the rims of the glasses, pour some into a small dish. Rub 1 lime slice or wedge over half the rim of a coupe glass (if you prefer your margarita straight up) or an old-fashioned glass (if you prefer it on the rocks) or a margarita glass or even a plain old pint glass. Dip the rim of the glass into the salt. Repeat with the remaining glasses.
- 3. Fill the pitcher with ice and stir well. Pour the margarita into the prepared glasses, straining out the ice if desired, and garnish each with a lime wedge. (Hosts and hostesses, be certain to toss that lime wedge that you used to rim the glasses in your own cocktail.)
- Fruity Margaritas
- Muddle 24 blackberries with the agave nectar in a pitcher until the berries are lightly crushed and the juices are released. Continue with the recipe.
- Spicy Margaritas
- Muddle 16 thin jalapeno slices with the agave nectar in a pitcher until the peppers begin to fall apart. (For a less spicy version, remove the seeds first.) Continue with the recipe.
- Bright Margaritas
- Steep 2 hibiscus tea bags or 1 teaspoon dried hibiscus flowers with 8 ounces (1 cup) hot water for 10 minutes. Discard the tea bags or strain the flowers and let the tea cool. Gently spoon some of the tea over the margarita, creating a brilliant red hue on top.
Hungry for more? Chow down on these:
Ultimate Margarita Recipe © 2013 Adam Rapoport. Photo © 2013 Peden + Munk. All rights reserved.
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