This ultimate margarita is made with tequila, agave, and lime juice. Nothing else. It isn’t the classic margarita. It’s unspeakably better. So much so that we think it’s the best. So does everyone else who’s tasted it and gone back for seconds.
What About Cointreau? Note
Nothing against Cointreau, but some of us simply don’t care for it in our margarita. We don’t want that sweetly tart citrus zing cloying things up and obscuring the taste of a proper silver tequila. If you like Cointreau, that’s fine, we’re not knocking your taste and we’re not saying one way or the other is right or wrong. Just kindly don’t tell us how to make our margs.
Ultimate Margarita
Ingredients
Directions
Combine the tequila, lime juice, and agave nectar or Simple Syrup in a pitcher. Refrigerate until chilled through, about 4 hours.
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.
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.) Originally published July 26, 2013.
Margarita Variations
- 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.
Recipe Testers' Reviews
Not sure what to do when a sweltering heatwave hits early summer in the Northeast? Make this ultimate margarita, that’s what! I prefer a simple recipe for my marg, with 3 or 4 ingredients max, a blanco tequila, but no triple sec. The three simple ingredients in this recipe make for a well-balanced—and easily memorized—cocktail. This is not the crazy, sugary mess you might get at your neighborhood family dining establishment. This is a classic and delicious cocktail. I chose to omit the salt simply because it’s not to my taste, but I’m sure it would add a nice layer of flavor to the beverage. I think the agave is key to the balance of flavors here as well, considering both the spirit and sweetener come from the same plant. What I like about this recipe is that you have the proportions (2 tequila: 1 lime: 1 agave), so you can easily downsize the recipe or make an even larger batch. This will be my only recipe for a classic margarita in the future, and I recommend others to convert as well. Cheers!
This is truly the perfect margarita. It’s pretty much the way I’ve been making mine for years, I just never had an actual recipe. I don’t care for triple sec or Cointreau in my margaritas. This recipe makes a simple, clean-tasting drink with easily adjustable proportions. For two drinks, I used 1/2 cup Espolon Tequila Blanco (very smooth and sporting a nicely designed label to boot), 1/4 cup lime juice, and 1/4 cup agave nectar. You should plan on about 1 lime per drink, but keep in mind that limes vary pretty widely in size and juiciness. Can I just say, however, that I do not plan 4 HOURS in advance for my evening cocktail, so the idea of making the mixture then chilling it and waiting…and waiting…did not appeal to me so much. Luckily, the tequila was already in the freezer, and the limes and agave nectar in the fridge, so the ingredients were pre-chilled. Do chill the mixture on ice right before serving, even if you are serving the drinks on the rocks, as I did. It’s so much nicer in these hot and humid times. I’m glad I sprung for the 750-ml bottle of tequila, because now I can have my chilled Ultimate Margarita whenever I wish. No waiting!
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I found the drink to be as tasteful as advertised, however I liked it even more by leaving out the lime juice and agave.
Laughs. Yes, I can see how that would be very nice, Craig!
This is objectively a very sweet margarita. Too sweet. Do not recommend. Not hating, just hoping to save others from ruining lots of expensive booze and agave. I respect your choice if you like “resort” sweet drinks.
Thanks, Jerod. We’re sorry to hear that you weren’t a fan, but we appreciate you sharing your experience with us.
Have made this margarita recipe a few times now. It definitely is the best margarita recipe. I’ve only used simple syrup and not agave. Agave has more calories so why use it – haha! Truthfully, I haven’t had it in the house so have used simple syrup which I make with organic sugar. Anyway, despite the chilling means I have to be organized, I think they do taste better with the four-hour chilling although not that bad without:). Love the fact that I don’t need the sticky cloying Cointreau with even more calories. This is a keeper and the only one I will be using going forward.
Excellent, Sagar. Delighted you enjoyed the drink–no matter how you make it!
Oh my. These are way.too.good. I made a batch yesterday for my husband and I and had to make a half batch more! Using simple syrup that I had whipped up the other night, I plopped it all into a quart-sized mason jar, then placed in the freezer until we were ready for it. Thanks for the recipe!
You’re quite welcome, Bianca. I’m actually quite relieved to hear I’m not the only one who has self-control issues around these….
I prefer Triple Sec in my ‘Rita. It really brightens the flavor.
You’re allowed, ATNell. That’s the beauty inherent in eating and drinking—to each his or her own.