I’ve always thought there’s something a little magical about a perfectly mixed margarita. That first sip – bright with tangy lime, kissed with just enough orange sweetness, wrapped in tequila’s warmth – can transport you straight to a sun-drenched patio, even if you’re actually in your kitchen on a Tuesday.
The Original Margarita has been my tried-and-true cocktail for years, especially when I want something refreshing that walks the tightrope between tart and sweet without being fussy. I’ve probably mixed dozens of versions at home – some memorable, some…less so. Still, through trial and error (and the occasional sticky countertop), I’ve picked up a few little secrets along the way.
Strength & Profile
Note: You can tap on flavors, occasions, and feels to view more similar cocktail recipes.
Nobody seems to agree on where margaritas actually came from, but the backstories are just as colorful as the drink itself. There’s talk of a showgirl named Marjorie King – a tequila-only woman, legend has it – for whom the drink was invented. Or maybe it was bartender Carlos “Danny” Herrera crafting a cocktail specially for a guest with spirit allergies (except for tequila, conveniently). Regardless of who actually shook up the first one, the margarita exploded in popularity back in the ’70s – and it’s held court at backyard parties and happy hours ever since.
So, what keeps us coming back for more? For me, it’s that perfect harmony – the zing of lime that wakes everything up, the gentle sweetness of orange liqueur softening the edges, and tequila, which somehow manages to taste like sunshine in a glass. I serve these at almost every summer get-together, and they consistently vanish faster than I can mix up another round.
Ingredients & Tools
- 2 oz good-quality tequila (I usually stick with blanco)
- 1 oz freshly squeezed lime juice (the real deal; bottled lime juice just won’t cut it)
- 1 oz Cointreau or Triple Sec
- Coarse salt for rimming
- Lime wedge for garnish
- Ice cubes
As for glasses, I’ve used the famously wide-rimmed margarita glasses (the ones impossible to fit in any cupboard) and basic rocks glasses. Both work just fine, though at home, I’m partial to rocks glasses – they’re sturdy, easy to hold, and you’re less likely to knock one over mid-toast.
Let’s Make Margaritas
- Prep your glass: Run a lime wedge around the rim, then dip it in a shallow plate of coarse salt. I like leaving a few bare spots on the rim, so you’re not overwhelmed with every sip.
- Fill a shaker with ice, add tequila, lime juice, and orange liqueur.
- Shake like you mean it – about 15 seconds or until the shaker turns good and frosty. This not only chills the drink but perfectly dilutes it.
- Strain over fresh ice into your prepared glass.
- Garnish with a lime wedge (I usually give mine a little squeeze into the drink before tossing it in for extra zing).
A couple of lessons I’ve learned: freshly squeezed lime juice makes a world of difference – bottled stuff gives everything a weird, artificial tang, and it’s just not worth it. And while you don’t need top-shelf tequila, going with something 100% agave is absolutely worth it. The better the bottle, the smoother the cocktail.
For friends who aren’t drinking alcohol, there’s an easy virgin version that’s still festive: 2 oz orange juice, 1 oz lime juice, a splash of agave syrup, and topped with club soda. It’s bright and refreshing – perfect for sipping alongside the classic.
Food pairing? Margaritas practically beg for Mexican food. My favorites:
- Creamy guacamole and salty tortilla chips – the contrast with the lemony tang is perfect
- Shrimp tacos – something about seafood and lime always feels right
- Anything with a little heat – there’s nothing like the cool, tart kick of a margarita easing the spice
If you’re feeling adventurous, a few simple twists can make margaritas even more fun. Sometimes I sub mezcal for a smoky twist, or swap in Grand Marnier for richer orange flavor. When my lime tree explodes in the summer, I’ll mix half lime and half lemon juice for a different citrus profile. Want a little heat? Muddle a few jalapeño slices in the shaker before adding the other ingredients. Or toss in fresh strawberries or mango in the blender for a fruity, frozen treat perfect for backyard lounging.
In the end, I think the magic of an Original Margarita lies in its no-nonsense simplicity and the way it brings friends together. Three main ingredients, shaken up just right, creating something that tastes bigger (and definitely happier) than the sum of its parts. It’s the drink I reach for when I want to slow down, savour long conversations, and soak up a little bit of sunshine – no matter what the weather’s doing outside.
