A good margarita is a wonderful thing. I’ve developed a bit of a taste for them here in California having never had one when I lived in England. Don’t feel sorry for me, I had plenty of other drinks.
A margarita made with margarita mix is not a wonderful thing. I’m not sure why the pre-mixed stuff is so popular, especially here in California where citrus is literally dropping off the trees for free. When you look at the label on the market leading mix it makes pretty scary reading…
Water, corn syrup, sugar, citric acid, natural flavors, sodium citrate, sodium benzoate and potassium sorbate (to preserve flavor), cellulose gum, polysorbate 60, gum arabic, glycerol abietate and FD&C yellow no. 5. Contains 0% Juice.
Shudder. 13 ingredients – none of them are juice.
My recipe only has 3 ingredients so it really isn’t hard at all.
Feel free to use lime, lemon or grapefruit juice in your Margarita. I love grapefruit as there is less time spent juicing and the grapefruit has a more subtle fragrance that mixes well with the other ingredients.
Ingredients (for 6 x single shot drinks):
To make less, just multiply the single shot measurements by the number of drinks you want to make (1.5oz or 45ml tequila + ¾ oz or 20ml triple sec or Cointreau + 1.5oz or 45ml citrus juice)
9oz Tequila – remember you get what you pay for
4.5oz Triple Sec or Cointreau
9oz lemon, lime or grapefruit juice (freshly squeezed) I used pink grapefruit in the photo here
ice cubes or crushed ice
Salt to serve
A few hours ahead of your party (even if it is only a party of one)…
- Put your serving glasses, Tequila and Cointreau in the freezer
- Put salt in a small flat plate and cut a lemon or lime in half
- Juice your fruit and keep juice in the fridge. Hold onto a couple of the juiced citrus skins for later
Just before your guests arrive
- Pour the Tequila, Cointreau and citrus juice into a large jug
- Mix and taste, and then adjust the flavor to suit you – add more Cointreau if you need more sweetness
- Rub half of your glass’s rim with the leftover citrus skin to moisten it and then dip the wet rim into salt. If you are feeling fancy you could put a few chili flakes in the salt before dipping your rim, so to speak. Sometimes I put a wedge of cucumber or grapefruit on the rim as well.
- Pour cocktail into glass and serve
You can now buy the equipment I use in this recipe through my shop. I’ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools.
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