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Margarita (straight-up)
If desired, for the perfect salt rim you can liquidise or grind sea salt to make it finer, then run a cut slice of lime (or orange) around the outside...
Chris Dimal
5th May at 07:07
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.
19th April at 15:32
I always drink mine with a side of salted peanuts. KP of coarse!
30th September 2025 at 13:46
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.
23rd December 2024 at 06:37
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!
18th September 2024 at 16:27
Instead of just salt, try a rim with tajin (dried chilli peppers, sea salt, citric acid & dehydrated lime juice)
19th December 2024 at 13:44
Yes, we have a local small business that makes a chilli and lime salt for cocktails. Perfect for this excellent straight up Margarita.
18th September 2024 at 18:11
Tajin is delicious.
10th September 2024 at 13:08
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
31st August 2024 at 13:10
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!
29th January 2024 at 19:06
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.
1st April 2024 at 17:24
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!
3rd January 2024 at 16:50
Do you really do the lime wedge garnish with this? It’s not shown in the photo and it seems a little weird dropping that into a small shallow coupe glass.
12th January 2024 at 18:02
Yeah thanks I realised afterwards that it belongs on the rim. :-) And that’s how you have it in the photo in the book.
7th January 2024 at 09:11
A lime wedge is not essential but adds to appearance and allows the drinker to squeeze into the cocktail if they want to make it a tad sourer. It is usually placed on the time with a slot cut into the wedge.
24th October 2023 at 08:17
Tried this with Difford's bitters and I was surprised how well the other flavors blend with the lavender of the bitters. Great job!
21st April 2023 at 10:10
I see. Thank you!
20th April 2023 at 11:43
Out of curiousity, How is Margarita usually prepared, with Tequila blanco or reposado? Does it matters or is just a preference?
20th April 2023 at 13:32
It's down to your own preference. I lean towards reposado when served on-the-rocks and blanco when straight-up.
29th December 2022 at 19:15
There is only one way of improving this.
Exactly the same but switch out the syrup for “jalapeño agave” syrup.
Made by bringing a chopped jalapeno in 90ml of water to the boil, remove from the heat, leave for 5 mins then stir in 45ml of agave nectar, fine strain and refrigerate.
The perfect “Jalapeño Margarita”.
Exactly the same but switch out the syrup for “jalapeño agave” syrup.
Made by bringing a chopped jalapeno in 90ml of water to the boil, remove from the heat, leave for 5 mins then stir in 45ml of agave nectar, fine strain and refrigerate.
The perfect “Jalapeño Margarita”.
30th December 2022 at 09:11
Thanks, David. I've added "Jalapeño agave syrup" (along with your instructions) as an ingredient in our Cocktail Builder in case you or others want to use Cocktail Builder to add your version to Difford's Guide.
13th July 2022 at 01:39
Living in Southern California, I have had Margaritas in many combinations. This is still my favourite. It is simple, direct, and wonderful. Not too sweet, but well balanced. Margaritas should have a sweet/sour flavour.
11th March 2021 at 18:41
I have ordered this bundle for my 40th birthday drink in lockdown..... I am extremely impressed. The contents arrived well packaged and the glasses are beautiful. I can not wait to get mixing. Fantastic cocktail bundle.
11th March 2021 at 19:25
Many thanks for your kind words and support. HAPPY BIRTHDAY!
11th September 2020 at 19:12
Delicious - very hard to improve a classic margarita. Try swapping the agave syrup for lavender syrup and you might just achieve the impossible