Ingredients

Equipment Needed

• •Cocktail shaker with strainer
• •Rocks glass (8-10 ounce)
• •Citrus juicer or reamer
• •Jigger or measuring cup
• •Small fine-mesh strainer

Instructions

1. 1

   Prepare the salted rim

   Pour a thin layer of kosher salt onto a small plate. Run a lime wedge around the outer edge of a rocks glass, wetting only the outside rim. You don't want salt falling into the drink with every sip. Roll the moistened rim through the salt, pressing gently to adhere a consistent crust. Set aside.

   Salt only half the rim if you prefer. This gives each sip a choice between salted and unsalted, letting you control the balance as you drink.
2. 2

   Juice the limes

   Cut your lime in half crosswise and juice it through a small strainer to catch seeds and pulp. You need one full ounce of juice, which typically requires one large or two small limes. Bottled lime juice has no place here. The difference between fresh and preserved is the difference between a margarita and a headache.

   Roll the lime firmly on the counter before cutting. This breaks the cell walls and yields significantly more juice.
3. 3

   Build and shake

   Fill a cocktail shaker with ice. Add tequila, fresh lime juice, Cointreau, and agave nectar if using. Shake vigorously for fifteen seconds. You want the shaker to become painfully cold in your hand, frost forming on the metal. This isn't just about mixing. Shaking aerates the citrus, chills the spirit, and adds the slight dilution that knits everything together.

4. 4

   Strain and serve

   Fill your prepared glass with fresh ice cubes. Strain the cocktail over the ice, pouring slowly down the inside of the glass to preserve the salt rim. The drink should be pale gold, slightly cloudy from the lime juice, frost forming on the glass within moments.

5. 5

   Garnish and present

   Cut a small notch in a lime wheel and perch it on the rim, or simply drop a lime wedge into the drink. Serve immediately. A margarita is best consumed within minutes of making. The ice will slowly dilute it, the lime juice will oxidize, and the magic window closes faster than you'd like.

Chef Tips

• •Spend your money on tequila, not triple sec. A quality blanco tequila made from 100% blue agave will transform your margarita. Look for brands from the highlands of Jalisco.
• •For batch margaritas, multiply the recipe by however many you need, combine everything except ice in a pitcher, and refrigerate up to four hours ahead. Shake individual portions with ice to order, or pour over ice if you're serving a crowd.
• •The agave nectar is optional but useful. It softens lime juice that's too tart and harmonizes with the tequila. Start with less than you think you need.
• •Never use iodized table salt for the rim. The metallic flavor ruins everything. Kosher salt or flaky Maldon sea salt only.

Advance Preparation

• •Lime juice can be squeezed up to 4 hours ahead and refrigerated. Beyond that, it loses its brightness.
• •The batch method works beautifully for parties: combine tequila, lime juice, and Cointreau in a pitcher and refrigerate. Add agave to taste. Shake or stir individual drinks over ice to serve.
• •Salt-rimmed glasses can be prepared up to 30 minutes ahead. The rim will dry and adhere better.

Frequently Asked Questions

Nutrition Information

1 serving (about 240g)