Lime Margarita
13 min
|
easy
|
gluten-free,
low-fat
Recipe by Eunice
Introduction
Bright, tart, and clean, this classic lime margarita uses fresh lime juice, quality tequila, and orange liqueur, no neon mixer in sight.
Shake it hard over ice, hit the rim with coarse salt, and you’ve got a knockout for Taco Tuesday, backyard grilling, or happy hour, with just enough simple syrup to keep it balanced without dulling that citrus snap.
Ingredients (1 serving)
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Ingredients for the Margarita
- 3 fl oz tequila tequila 3 fl oz
- 2 fl oz fresh lime juice limes 2 ct (for fresh lime juice)
- 1½ fl oz orange liqueur orange liqueur 1.5 fl oz
- ice cubes ice
Ingredients for the Simple Syrup
- 1 Tbsp granulated sugar granulated sugar
- 1 Tbsp water water
Ingredients for the Rim & Garnish
- kosher salt kosher salt 0.17 oz
- 2 limes, slices limes 2 ct
How to Make Lime Margarita
-
Chill glass and prep the rim
Chill a rocks glass or coupe in the freezer for 5 minutes or fill it with ice water while you prep.
Swipe a fresh lime wedge around half the rim, dip that section into a shallow plate of coarse salt, and keep the inside of the glass dry so the salt stays put.
-
Make quick simple syrup
Stir 1 tablespoon granulated sugar with 1 tablespoon hot water until fully dissolved, or microwave the mix for 10 to 15 seconds and stir smooth.
Cool briefly; you will use about 1 tablespoon (0.5 oz) for one drink and save the rest for tiny top-offs.
-
Load the shaker
Add 3 oz tequila, 2 oz fresh lime juice, 1 1/2 oz orange liqueur, and 1 tablespoon simple syrup to a cocktail shaker.
Toss in a tiny pinch of kosher salt to make the citrus pop, then pack the shaker full of fresh ice.
-
Shake like you mean it
Shake hard for 12 to 15 seconds until the shaker is frosty and your hands are cold, which tells you the drink is properly chilled and diluted.
-
Strain and garnish
Dump the ice water from the glass if you used it, then fine-strain the margarita into the chilled glass over a big clear cube or neat if you prefer.
Garnish with a lime wheel or slice on the salted side so each sip can hit salt or skip it.
-
Taste check
If it leans tart, add 1/4 tablespoon more simple syrup and give it a quick shake; if it leans sweet, add a squeeze of lime and shake again.
Substitutions
- Simple syrup -> Agave nectar (1:1 by volume)
- Agave folds in a round, honeyed sweetness that echoes the tequila’s agave character and slightly thickens the mouthfeel without making the drink cloying.
- Orange liqueur -> Dry curaçao
- Dry curaçao is leaner and more bitter-orange forward than generic triple sec, tightening the profile so the lime stays bright and the finish feels crisp.
- Tequila -> Split base tequila + mezcal (1.5 oz each)
- Half mezcal brings a smoky, mineral edge that plays beautifully with lime while keeping the agave backbone intact for a sultry, grown-up twist.
Tips
- Use 100 percent agave tequila
- Choose a quality blanco for a clean, peppery snap or a reposado for a touch of vanilla and spice; skip mixtos because they taste thin and sugary.
- Fresh lime only, please
- Bottle lime juice drags everything down, so juice right before shaking and fine-strain to catch pulp and bitter pith bits.
- Ice is an ingredient
- Fill the shaker to the top with firm, fresh ice to get fast chilling without over-dilution, then serve over a single large cube to keep strength and texture.
- Half rim for control
- Salt just half the rim so you can choose each sip, and use kosher or flaky salt instead of iodized which tastes metallic.
- Balance by sweetness of liqueur
- Cointreau tastes drier than many triple secs and Grand Marnier is richer, so adjust simple syrup by 1/4 to 1/2 tablespoon to keep the finish clean.
- Micro pinch of salt in the shaker
- A tiny pinch amplifies citrus and tames bitterness without making the drink salty, just like seasoning food properly.
Nutrition Facts *
| Energy | 288 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 0 | g |
| Carbohydrates | 30 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My margarita tastes too sour, how do I fix it?
- Add 1/4 tablespoon simple syrup, shake 5 seconds, and taste again; if it is still too puckery, add another small splash of orange liqueur for body.
- Why is my margarita watery?
- You probably used too little ice or shook too long, so pack the shaker completely with solid ice and stop once the tin turns frosty, then serve over a single large cube.
- How do I get the salt to stick to the rim without clumps?
- Run a lime wedge around the outside edge only, dip gently into a shallow bed of coarse salt, and let it set for 20 to 30 seconds so it adheres without sliding.
- Can I batch this for a party?
- Yes; for 8 drinks combine 24 oz tequila, 16 oz lime juice, 12 oz orange liqueur, and 4 oz simple syrup in a pitcher, chill for at least 2 hours, and stir with ice just before serving rather than letting the ice sit in the pitcher.
- Can I make a frozen version?
- Blend the same ingredients with 1 1/2 to 2 cups of ice until slushy, start with half the simple syrup because blending adds extra dilution, and salt the rim after pouring.
Serving Suggestions
Bright citrus loves salty snacks like chile-lime peanuts, warm tortilla chips with guacamole, or grilled shrimp tacos if you want something substantial.
For a flirty twist, muddle a thin slice of jalapeno in the shaker or go half mezcal for gentle smoke, and finish with a Tajin rim when you are feeling extra.
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