This ultimate margarita recipe is made with just tequila, agave, and lime juice. No cloying Cointreau. It isn't the classic margarita. It's far bett
This ultimate margarita requires just three easy-to-memorize ingredients—tequila, lime, and agave nectar. You read that correctly. It exchanges cloying Cointreau for a splash of sweet agave nectar. What results is exceptionally smooth and dangerously sippable. This recipe has been updated. Originally published July 26, 2013.–Adam Rapoport
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 Recipe
Ingredients
- 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)
- Ice
Directions
- 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.)
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.
Hungry for more? Chow down on these:
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Love the idea of chilling in the fridge. In fact, happy hour is just 8 hours away. Best get these started. Calling hubby now. He is the drink maker…I am the cook.
Yep, you’d better get that drink maker busy, Abbe. Cocktail hour will be here before you know it.
Well, mine has many fans. I’m just saying…
Frances’ Margaritas
8 large limes, juiced
4 large lemons, juiced
6 key limes, juiced, keep the juiced fruit
Simple syrup = ½ cup sugar + ½ cup water, heat to dissolve, cool to room temp
3 jiggers (1 ½ oz each) Silver Patron tequila
3 jiggers (1 ½ oz each) Grand Marnier
1 cup fresh orange juice
Combine all and serve over ice. Too sweet add more lime. Too sour add more simple syrup. And salted glass a must. Makes about 6 servings.
Heh. Thanks for sharing, Frances. Seems you like orange quite a lot. I’m with you on the silver Patron…
Okay, I’m pretty much booze challenged. I bought some Citronge thinking it was an infused vodka or something. Heh. (I didn’t notice the Patron brand until I got it home.) So, could I just use that here in place of the tequila? I know it will give it an orange flavor, but can I? Can I, please?
I’ve had this for a year and haven’t known what to do with it. ;)
Well, ruthie, I just don’t know what you’ll end up with. I hate to say no, but just know that it won’t be quite the same as the margarita that makes our knees go wobbly. If you decide to try it, kindly let us know how it worked! And if you decide not to try it, perhaps you have a booze-loving friend you could gift that to?
So we all know there’s as many margarita recipes as there are bartenders. However, for those of you with a dislike for Cointreau, Triple Sec, Grand Mariner etc. (hence the “coin style”), I encourage you to seek out a liqueur by Pierre Ferrand distillery in France, called “Dry Curaçao”. It’s a blend of brandy, Ferrand Cognac and bitter orange peels. It is truly a remarkable add-in for your margarita, without adding any cloying sweetness, and is wonderful on its own ( just taking a big ‘ol slug out the bottle). Oops.
Swell insight and advice, Wendy. Thanks!
I’m definitely in the group that likes the hint of orange but I too find Cointreau a little too sweet. A great alternative that I was recommended recently at a speciality store is Combier Original, a triple sec that is much dryer and somehow more ‘orangey’ than Cointreau, if a little more expensive. Definitely worth a try if you want something a bit more sophisticated.
Good to know, James!
One thing to note for anyone trying this in the UK is that agave nectar sold in the UK is usually thicker and more viscous than in the US. Using the quantities here would result in something far too sweet. You’re aiming for the consistency of simple sugar syrup so make sure you dilute if it’s too thick!
Ah, we weren’t aware of that, greatly appreciate you clarifying that, James.
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.
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….
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!