Name: Margarita (straight-up)
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Blanco tequila; 22.5 ml Triple sec; 22.5 ml Lime juice; 5 ml Agave syrup; 4 drop Margarita Bitters

Ingredients

1 ¹⁄₂ fl oz

Blanco tequila

³⁄₄ fl oz

Cointreau L'Unique triple sec liqueur

³⁄₄ fl oz

Lime juice (freshly squeezed)

¹⁄₆ fl oz

Agave syrup (agave nectar)

4 drop

Difford's Margarita Bitters (optional)

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Optionally, RIM glass with salt (moisten outside edge with lime or orange juice and dip into salt).

Prepare garnish of lime wedge.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with lime wedge on rim.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Margarita (straight-up) contains 167 calories

Alcohol content:

1.5 standard drinks
20.91% alc./vol. (41.81° proof)
21.3 grams of pure alcohol

Gallery

Comments & Discussion

Please log in to make a comment

Simon Sedgley Premium Member 1w

We did a variant of this by simply adding 5ml Creme de Cassis and reducing the Agave syrup to 2.5ml. Delicious for us and a lovely subdued red hue...which we complemented with a rim of an equal parts mix of Davo Plum powder, sugar and salt.

Simon Sedgley Premium Member 14w

If the thumb screws were applied, we would probably concede that this is our favourite of favourite Margaritas. Out of curiosity, we used Clement Creole Shrubb in place of the Triple Sec (which, as we understand it, usually uses a neutral base spirit). We enjoyed the added Rum notes but would probably return to the original recipe more often for its pure and clean simplicity.

Chris Dimal 18w

Another delightful variation. A little less complex than my favourite, the Christine Wiseman recipe, but much more approachable for people less amenable to agave flavour. The Triple Sec comes through so much more.

Christopher Jameson 20w

I always drink mine with a side of salted peanuts. KP of coarse!

Florian Ruf Premium Member 49w

Today I opened a bottle Cazadores blanco, which should be additive free and makes this cocktail, which I already did several times before, really special. Being no friend of the salty, spicy glass rims, I used 4 drops of saline solution instead. Peychauds may be only a replacement (sorry to Brexit) but works. Next time in UK I will try to get hold of a bottle of Simon`s Margarita bitters.

Michael Click 1y

I really back adding the Difford's Margarita Bitters if you can source them. The woody and floral notes really complement agave spirits. I added 8 drops and the subtle orange backdrop from the Cointreau is not lost. Next time, I may try a full dash from the dropper and see what effect that has. I prefer my Margaritas straight up because I drink them too quickly for ice to matter but on-the-rocks makes for a more sessionable drink. I can't wait to try these bitters with a mezcal version!

I D 1y

Instead of just salt, try a rim with tajin (dried chilli peppers, sea salt, citric acid & dehydrated lime juice)

Simon Difford Verified User Premium Member 1y

Tajin is delicious.

Simon Sedgley Premium Member 1y

Yes, we have a local small business that makes a chilli and lime salt for cocktails. Perfect for this excellent straight up Margarita.

Ryan Harrold Premium Member 2y

Just like a Daiquiri, a Margarita is a cocktail that I’ve had multiple times that’s both simple and great, with a Margarita being both sweet and tart, which this time I used 1800 Blanco Tequila and the Margarita was great like always

John CARR Premium Member 2y

Having previously been known to say that, “margaritas are for people who don’t know what martinis are”, I must admit that, with quality ingredients and you this kind of spec, this is a proper and special drink. Herbal, savoury, sweet-sour and definitely moreish. I look forward to retrying in warmer weather!

Chris Dimal 2y

Alright, this is the winner. I managed to acquire a truly amazing additive free Tequila called the Cascahuin Blanco. Brick oven cooked, roller-milled and confirmed additive free. All of this to say that with it, you get a Margarita which hits the sweet spot, with vegetal minerality, orange fruitiness and lime sourness, rounded out by just enough agave syrup, still maintaining its 'Daisy' nature. My favourite take on a Margarita.

G. M. Genovese Premium Member 2y

Chris, ever since I discovered Cascahuin Blanco, I want no other. I agree, this is the winner. This recipe is similar to my own, which is 50-25-20-5, plus some saline. There's something about that little bit of agave that just seals the deal. Salud!

Chris Dimal 2y

Glad to see that. I will say, seeing that you're American, you can get many as good, if not better Tequilas than Cascahuin. Some recommendations: Fortaleza, G4, Terralta, Cascahuin Tahona and other non standard editions, Wild Common, Volans, El Gran Legado de Vida, Siembra Valles, ArteNOM Blancos, Atanasio, Siempre, Lalo, Don Fulano, Cazcanes, Tapatio 110 Proof and Amatitena.