Originally posted September 01, 2012


Margarita by Humuhumu

Photo by http://www.flickr.com/photos/bbum/271960036/

This is adapted from joanie's recipe, see hers for more swell notes on making a margarita. This recipe is the proportions I choose, and is scaled to a single drink.

Once you've got the proportions about right, the next step is selecting your liquors. For the orange liqueur, quality really makes a difference. The gold standard is Cointreau, but it's really quite spendy. One quality/price step down from that is appropriate, but if you're reaching for a Triple Sec, you've fallen too far. Grand Marnier is often used in margaritas, but it's an orange brandy rather than an orange liqueur, it's a different flavor and not an appropriate swap for this recipe.

The trickier part is the tequila. My general guideline for selecting a good base spirit applies here: look for a brand that is familiar to you because they spend a lot on marketing, note its price, then select a *different* brand that does not spend a lot on marketing, at that price point or slightly above. It doesn't matter if you've never heard of it at all. Stick to 100% agave tequilas. The barrel aging in tequilas goes silver/blanco (youngest) → reposado (medium) → añejo (oldest). I generally reach for a reposado when making margaritas.


  • 1 1/2 oz tequila
  • 1 oz orange liqueur
  • 3/4 oz fresh lime juice
  • 1/4 (or less) simple syrup
1 serving


If juicing your limes in an electric juicer, don't overdo it... if you grind into the rind, you'll start to get bitter juice. Don't use juice that's more than a day old; it won't make you sick, but it won't be as good.

Lime tartness can vary, so be prepared to go easy on the simple syrup.

Shake and serve over ice.

5 minutes



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