Black Margarita
5 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
vegan,
vegetarian
Recipe by Eunice
Introduction
This is a classic margarita in a little black dress: bright lime, clean silver tequila, just enough agave, and that moody color that steals the room without messing with the flavor.
Perfect for Halloween parties, rooftop hangs, or a bold date-night pour, the black lava salt rim adds mineral snap and makes every sip hit the way it should.
Ingredients (1 serving)
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Ingredients:
- 2 fl oz silver tequila silver tequila 2 fl oz
- 1 fl oz triple sec orange liqueur triple sec orange liqueur 1 fl oz
- 1 fl oz freshly squeezed lime juice lime 1 ct (for freshly squeezed lime juice)
- ½ fl oz agave syrup agave syrup 0.5 fl oz
- 2 drops black food coloring gel (start small, adjust to desired depth) black food coloring gel 2 drops
- black lava salt (for rimming the glass) black lava salt 0.25 oz
- ice ice
Ingredient Notes *
- Black lava salt: Black lava salt is sea salt blended with activated charcoal for a striking black color and mild flavor. In the U.S., charcoal is sold as a supplement but not explicitly FDA-approved as a food colorant. The look can be mimicked with FDA-approved black food coloring, without the earthy note. Coarse or kosher salt can also substitute, minus the color.
How to Make Black Margarita
-
Chill glass and rim
Chill a rocks or coupe glass in the freezer for 10 minutes.
Rub a lime wedge along half the rim for control, dip into black lava salt, and tap off excess so it does not oversalt the drink.
-
Build the cocktail
Add 2 oz silver tequila, 1 oz triple sec, 1 oz fresh lime juice, 1/2 oz agave syrup, and 1 to 2 drops black food coloring gel to a shaker.
Add ice to the shaker until three-quarters full.
-
Shake hard
Shake vigorously for 12 to 15 seconds until the shaker is frosty and the drink is properly chilled and diluted.
-
Strain and serve
Fill the rimmed glass with fresh ice for on the rocks, or leave it neat if using a coupe.
Fine strain the cocktail into the glass to catch any gel specks and lime pulp.
-
Garnish
Garnish with a lime wheel or a dehydrated citrus slice, and add a tiny pinch of black salt over the ice for aroma.
Substitutions
- Triple sec -> Cointreau or dry curaçao
- Cointreau keeps the orange backbone but tastes cleaner and a touch drier, while dry curaçao adds deeper orange oil and a whisper of bitterness that tightens the finish without changing the jet-black look.
- Black food coloring gel -> Bamboo or activated charcoal powder
- Food-grade charcoal creates a deep, matte black without flavor, giving a dramatic look with a silky body; start with a pinch and note that charcoal can bind some medications, so skip it if that is a concern.
- Black lava salt rim -> DIY black salt
- Blend 2 tablespoons kosher salt with 1 small drop of black gel or a tiny pinch of charcoal to keep the color on theme and the crunch clean, delivering the same striking rim and saline pop.
Tips
- Taste and tune like a pro
- Before you pour, dip a spoon in the shaker and taste, then bump lime for brightness or agave for roundness so your balance is locked in.
- Use real citrus and strain it
- Freshly squeezed lime and a fine strain prevent pulp haze that can dull the black and muddy the texture.
- Color control
- Start with 1 drop of gel and add by half-drops until it reads black rather than gray to avoid overpigmenting and staining lips.
- Half rim for control
- Rim only half the glass so each sip can be salted or clean, keeping the drink from tipping too savory.
- Ice selection matters
- Shake with standard cubes for chill and dilution, then serve over a large clear cube to keep the drink cold without washing out the color or flavor.
- Batch for a party
- For 8 drinks combine 16 oz tequila, 8 oz triple sec, 8 oz lime, 4 oz agave, 2 to 4 drops gel, then add 3 to 4 oz cold water to pre-dilute, chill, and shake each portion with ice to finish.
Nutrition Facts *
| Energy | 54 | kcal |
|---|---|---|
| Protein | 0 | g |
| Total Fat | 0 | g |
| Carbohydrates | 14 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my margarita turn gray instead of black?
- You likely used too little pigment or included lime pulp that clouds the drink; fine strain the lime and add a tiny additional drop of gel, shaking again to fully incorporate.
- Can I use activated charcoal instead of black gel?
- Yes, a small pinch makes a lush matte black with no flavor, but it can bind certain medications, so avoid it if that applies and stick to gel coloring instead.
- How do I make it less sweet without losing balance?
- Drop agave to 1/4 oz and use a drier orange liqueur like dry curaçao or add a scant pinch of salt to amplify acidity without extra sugar.
- Can I make a spicy black margarita?
- Lightly muddle 2 to 3 jalapeño coins with the agave in the shaker or use a jalapeño-infused tequila, then proceed as written and keep the black color the same.
- How do I make a frozen version?
- Blend 2 oz tequila, 1 oz triple sec, 1 oz lime, 1/2 oz agave, 1 cup ice, and 1 drop gel until smooth, then add more gel by the tiniest touch if the color lightens with blending.
- What if I do not have black lava salt?
- Make a quick black rim by mixing kosher salt with a drop of black gel or a pinch of edible charcoal, or use black sesame salt for a nutty twist that stays on theme.
Serving Suggestions
For a smoky city-night vibe, split the base with 1.5 oz tequila and 0.5 oz mezcal, and garnish with a charred lime wheel to bring out caramel and smoke.
Pair it with salty tortilla chips and a bright pico de gallo or go luxe with charred pineapple spears, which add sweetness that plays beautifully against the crisp lime bite.
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