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BARTENDER.MX
Margarita
Method
Shaken
Glassware
Coupe
Ice
No ice
Time
3 min

Margarita

IBA · Contemporary ClassicsIBA classification pending verificationTequilaMexican cocktailsEasyEditorial draft

The world's most famous tequila sour: agave, lime and orange in balance, with salt as an accent. Made well, it is bright, dry and never cloying.

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Ingredients

1 × servings
  • 50 mlBlanco tequila
  • 20 mlOrange liqueur (triple sec)
  • 25 mlLime juice
  • to tasteFine sea saltTo rim half the glass
  • 1 pieceLime wheel

Volume before dilution: 95 ml

Step by step

  1. 1

    Rim half the glass with salt: moisten the edge with lime and dip it in salt.

  2. 2

    Shake the tequila, orange liqueur and lime juice hard with ice for 10 to 12 seconds.

  3. 3

    Double-strain into the chilled glass.

  4. 4

    Garnish with the lime wheel.

GarnishHalf salt rim and lime wheel

Flavor profile

Sweetness
Acidity
Bitterness
Body
Aroma
Cooked agaveLimeOrange peel

Story

Few drinks have so many 'inventors'. Bars in Tijuana, Ensenada, Ciudad Juárez and Acapulco are cited, as are figures such as Carlos 'Danny' Herrera and Margarita Sames, but none of the claims is proven. It most likely evolved from the Daisy family of drinks (margarita is Spanish for daisy).

Technical notes

A short, hard shake aerates and dilutes just enough to round off the acidity. A half rim lets each sip choose its salt; salt also tames lime's bitter edge.

Serving

With snacks and Mexican food; also great on the rocks.

Origin

Disputed origin · c. 1930s–1940s · Mexico / US–Mexico border region

Disputed origin: several contradictory stories exist and none is conclusively documented. Kinship with the Tequila Daisy is the most accepted explanation.

Variations

  • Tommy's Margarita

    No orange liqueur; sweetened with agave syrup.

  • Margarita en las rocas

    Served in a rocks glass over ice.

  • Margarita frappé

    Blended with crushed ice; add a little syrup to offset dilution.

Substitutions

  • Reposado tequila for a rounder profile.
  • Rim with chile salt instead of plain salt.

Pairings

  • Baja-style fish tacos
  • Guacamole and totopos
  • Green aguachile

Techniques

Syrups, cordials & shrubs

Syrups and Cordials

Syrups are the backbone of balance: simple 1:1, rich 2:1, agave and piloncillo. Cordials add acid and flavor so one component brings both sweetness and sourness.

Beginner · 6 min read

Infusions & tinctures

Infusions and Tinctures

Pulling flavor from chiles, fruit, herbs or spices into a spirit or syrup. The key is controlling time, ratio and proof, and tasting often.

Beginner · 6 min read

Molecular mixology

Molecular Mixology

Spherification, gels and other modernist techniques change the form a flavor takes. They work when they improve the experience, not just when they surprise.

Professional · 7 min read

Texture

Texture Modification

Saline solutions, acid adjustment, viscosity and dilution control are quiet tools that change how a cocktail feels in the mouth.

Advanced · 6 min read

Community reviews

Editorial and community ratings are calculated separately. No sponsorship ever influences them.

Review

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Sources

Version 1 · Updated October 20, 2026