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Margarita - Consumatorium


As Will points out, a true classic Margarita won’t taste like what you get in the average bar, because they often use sour mix or even Margarita mix to save time. And those mixes, among other differences, are sweeter than the straight ingredients.

Here is how you actually make a Margarita.

Prep by putting a coupe glass in the freezer, and pour some flake salt into a flat plate. Juice one lime and retain the rind.  Pour the tequila, Cointreau, and lime juice into a shaker filled with ice; I like the shake-stir here. Shake or stir until very cold.

Retrieve the glass, and rub the the rim with the lime rind (inside or out). Dip the glass rim in the salt and spin. Pour the mixed ingredients into the glass and cut off a piece of the lime rind for a garnish.

  • 1 1/2 oz 100% agave tequila
  • 1 oz fresh lime juice
  • 1/2 oz Cointreau

As you drink, turn the glass to get some fresh salt with each sip!

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Dave JilkAbout Dave Jilk (76 Posts)


  1. Perfect recipe! Exactly how I make ’em.

  2. Yummmmmm. Will, next time at your house, you can make me one exactly that way!!

  3. Absolutely! I’ll make you a pitcher of them ūüôā

  4. 3:2:1 – the perfect Margarita! I want to vomit half the time I order one in a restaurant. And Cointreau over Triple Sec makes a HUGE diff IMO/IME.

  5. Shawn, Cointreau is really just a brand of triple sec. However, people seem to generally agree that it is of much higher quality than all other brands (e.g., Bols). On the other hand, Grand Marnier, though also orange flavored, is a significantly different type of liqueur (more like brandy).

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