How to Make the Perfect Margarita
Great for batch cocktails or a summer sip, the margarita is versatile, delicious, and multi-seasonal. The history of the margarita is an ambiguous one, with origin stories based in old Hollywood favorites like Rita Hayworth (whose real name was Margarita Cansino) and Peggy Lee. Another folktale imagines Texas socialite Margaret Sames (hence "margarita") stirring up the beverage for friends in 1940's Acapulco. Whatever the legend, the margarita has been embossed in the cocktail hall of fame since, and has been the choice drink of such celebs as Real Housewives of New York star Bethenny Frankel, and Beatnik Jack Kerouac.
Whether you're toasting at a summer barbecue or mixing up a batch for Cinco de Mayo festivities, the classic margarita is easy to make and is always a crowd pleaser. Made with tequila, lime juice, Cointreau or Triple Sec, and is traditionally served with a salted rim, the margarita is sure to please season after season.
2 oz. Tequila
1 oz. Triple Sec
1 oz. lime juice
1 lime cut into wedges
SALT THE RIMS
- Using a lime wedge, moisten the rim of a rocks glass.
- Pour salt onto a plate or into a flat dish.
- Dip the wet rim into the salt and rotate for an even coating.
IN A SHAKER FILLED WITH ICE
- Combine all ingredients.
- Shake and strain into a rocks glass filled with ice.
- Garnish with a lime wedge.
A few drops of agave nectar in your shaker before combining can add a touch of
This story originally appeared on Townandcountrymag.com.
* Minor edits have been made by the Townandcountry.ph editors.