Margarita

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Since it’s Cinco de Mayo and everything, I figured I’d post the margarita we use at the bar. I worked on my margarita recipe for a long time until I found that perfect balance between sweet, sour and strong. It’s been very good to us over the years.

Margarita Print Me

  • 2 oz tequila
  • ¾ oz triple sec
  • ¾ oz fresh lime juice
  • ¼ oz agave syrup
  1. Combine all ingredients in a cocktail shaker
  2. Shake with ice until cold
  3. Strain into a chilled old fashioned glass filled with ice (salted rim optional)
  4. Garnish with a lime and enjoy!

Recipe printed courtesy of jeffreymorgenthaler.com

7 Replies to “Margarita”

  • I know they’re a pain to juice, but I find I can almost entirely skip the sugar if I use Mexican limes (aka key limes). They used to be impossible to get, but at a few markets they’re actually cheaper than regular limes.

    I picked up the tip from a cookbook from a woman who spent a lot of time in various regions of Mexico, who pointed out that the smaller Mexican limes tend to be a bit sweeter. The aroma is a bit more interesting, too. Her ratios were otherwise pretty similar to yours, which are plenty potent, and I like the balance of acid.

  • karama says:

    I usually have a Richmond Gimlet but last night you made a margarita for me and it was one of the best I have had.
    I can always count on you to satisfy!

    Thanks
    KB

  • Josh says:

    I present the Monkey-butt Margarita:

    http://www.flickr.com/photos/jbaugher/2917227368/

    Thanks for the recipe. 🙂

  • Piotr says:

    This is the best Margarita I have ever drunk. Thank you so much for sharing this recipe!

  • James says:

    I’ve been struggling to get a good margarita mix down. I think this nails it. Thanks!

  • Gerd says:

    Jeffrey,

    in your (awesome, btw) book you published a simpler Margarita recipe:

    1 1/2 oz tequila
    3/4 oz Cointreau
    3/4 oz lime juice
    1 tsp 2:1 syrup

    – so you now prefer this version over the Margarita with lemon and lime?

  • David Allen says:

    I am also curious about the Lemon and Lime combo vs the recipe in your book.

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