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Marea Alta's crystal-clear Margarita

Clarifying a Margarita changes its texture, its shelf life and how it is served.

By BARTENDER.MX · October 15, 2026

Demo

Demonstration record: this content is fictional and will be replaced with verified information before launch.

Why it matters

Milk clarification softens acidity and leaves a silky texture. It's a drink that lets you talk technique without losing the Margarita's freshness.

This profile is a demonstration; the reference recipe is our editorial kitchen's clarified Margarita, not a real bar's.

Rocks glass with a clear ice sphere and a half rim of chile salt.

Bright but rounded lime, tequila up front and an almost velvety body.

The bartender explains the process if you ask, without turning it into a lecture.

Worth a stop

A great entry point into clarification.

4.1

Editorial reviews are independent. Sponsored content is always labeled and never influences a rating.

Who makes it: Lucía Arce

Tequila · Stirred

A crystal-clear, silky Margarita made by milk clarification. It keeps the agave and lime but gains a soft, round texture no shaker can give.

Corredor Turístico, Los Cabos · $$$$

Demonstration profile. An oceanfront hotel bar focused on clarified drinks and modern technique, with a marble bar facing the Sea of Cortez.

Clarification

A classic technique where an acidic punch curdles milk; the curds trap tannins, proteins and particles, leaving a crystal-clear, silky liquid.

Intermediate · 7 min read

Practical guide · 5 min read

Ice doesn't just chill: it adds water, and that water is an ingredient. Understanding dilution is understanding why a drink tastes right.