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Margarita on-the-rocks (Difford's recipe)
This is how we prefer our margaritas to be served. Tangy citrus and tequila with a hint of balancing sweetness and a faint salty undertone. We also prefer...
12th February at 14:41
I've checked back as far as our 7th edition (2007) and Margarita recipe is 2:1:1.
27th December 2024 at 08:41
This is so delicious that I woke up in the morning speaking Spanish!
11th January at 19:25
the MOMENT this hit my lips i had to take my PANTS and SOCKS off
12th December 2024 at 10:00
I fell in love with this cocktail 3 years back when i was a bar back and till we'll still together as a Mixologist... don't think we're breaking up soon
29th June 2024 at 20:22
Great margarita recipe - going to be my go-to. But a question for the community - does anyone have a trick for measuring a small amount of agave syrup? Even if I measure the syrup into another ingredient already in the jigger, a significant amount ends up sticking to the sides of the measure.
18th January at 07:34
I just use measuring spoons. This is all you need to know and you can convert any fraction of an ounce:
1 ounce = 2 tablespoons
1 tablespoon = 3 teaspoons
So 1/6 of an ounce is 1 teaspoon.
1 ounce = 2 tablespoons
1 tablespoon = 3 teaspoons
So 1/6 of an ounce is 1 teaspoon.
26th November 2024 at 20:27
I just put it first and let all other ingredients try and "rinse" it with them. It works.
9th June 2024 at 03:28
My first margarita was made by an elder gentleman in Mexico, and I've never deviated: Equal parts good tequila, Cointreau, and fresh lime juice. No sweetener needed. It's perfection. But I can't wait to try this one!
5th May 2024 at 16:19
I really don’t like more than a half ounce of fresh lemon or lime juice in any standard sized (3 oz) cocktail. 1.5 oz Tequila, 1 oz Cointreau, 1/2 oz Lime juice, 1/2 tsp Agave syrup… works best for me.
11th March 2024 at 17:38
By far my favourite margarita recipe, looking forward to warmer evenings where I can enjoy one in the garden whilst watching the sunset.
30th January 2024 at 07:55
An excellent, refreshing drink. The pinch of salt in the drink is inspired versus the standard rim coating.
7th October 2023 at 13:16
It's worth noting that serving this rocks will change the perception of sweetness. The straight-up spec here on Diffords has the same amount of sweetener.
You can test this by making a double batch (blanco or reposado) and serving half rocks and half straight-up and comparing. A fun experiment! Good science demands several runs...
You can test this by making a double batch (blanco or reposado) and serving half rocks and half straight-up and comparing. A fun experiment! Good science demands several runs...
4th September 2023 at 03:28
This is how we make our margaritas sans the added saline. I like to make a pitcher and pour over ice in a blender and add an egg white for a frothy frozen version.
24th July 2023 at 08:13
Seeing that it is national Tequila day and I finally got myself a good Reposado Tequila (Olmeca Altos), I had to try this. Absolutely splendid. Blows away the nasty Mixto Blanco Margaritas I used to have. Stunning balance of agave vegetal notes, bright orange Triple Sec and sour lime, barely balanced by the agave syrup. Fantastic interpretation of the most emblematic agave cocktail.
29th June 2023 at 11:59
Please, any idea where could i buy margarita bitters in Spain?
29th June 2023 at 13:27
Hola! La Fuente have the Margarita Bitters, although they are not showing on their website. The shop's contact details are: lafuente@lafuente.es
19th February 2023 at 05:55
This is the gold standard for the Margarita that stays true to its roots. I do however think there is something to be said for the "sports bar/backyard barbecue" Margarita that we all know and love or hate. You know, the one with 2 parts tequila to 3-4 parts Margarita mix, which upon checking the labels of different brands, never seems to have triple sec or has at best, orange obscured under the label of "natural flavors". Essentially tequila limeade or tequila punch.
19th February 2023 at 09:18
I love the idea of an "Improved Trashy Margarita" - watch this space! Many thanks, Hunter.
19th February 2023 at 06:02
I think all one would need to do is add some chilled water and perhaps a little extra agave syrup to this recipe, maybe lessen or drop the triple sec entirely, and you'd have an improved "trashy Margarita". Something about it being lengthened to more than 3 ounces is appealing. I can put down one of these shorter Margaritas in 4-5 sips. Maybe Difford's Guide ought to make its own Improved Margarita Mix?
18th February 2023 at 13:02
Hi, Simon - I evolved something very similar from the original Tommy's but use a 50:50 blend of agave and triple-sec (11ml each in the recipe above). I also use Bob's Margarita bitters, prefer the salt rim and serve it up. Had one last night. Quite excellent.
19th February 2023 at 10:39
Great idea, Simon. A "50:50 Margarita". I'll create a page crediting you. I'll add a link above when live.
30th January 2023 at 06:33
Perfect margarita recipe. A little pour-over of Grand Marnier makes it even more delicious.
29th January 2023 at 18:04
For a new taste use Limequat instead lime
6th August 2022 at 14:19
This is the type of cocktail you want to repeat instantly, thx Simon.
6th August 2022 at 15:17
My pleasure. It's one of my go-to's.
24th July 2022 at 19:58
Living in Southern California and San Diego for nearly 50 years, I have had a lot of Margaritas. This, by far, is the best. It is clean with the right amount of sweetness. The agave syrup and Difford's Margarita Bitters enhances the flavour of the tequila. Key with any Margarita is the quality of the ingredients. They must be the best you can afford.
7th June 2022 at 16:34
I have been helping out my grandma due to her health issues and she asked me to make her a margarita so I dug around on here for a good recipe. After making this for her she loved it but asked me to up the volume in the glass so I upped the Tequila to 60ml, the triple sec and lime juice to 30ml, the agave syrup to about 10ml and then I finished it with a hearty pinch of sea salt. I was worried it would lose any balance but she loved it and I found it to be tasty if a bit tequila heavy.
7th June 2022 at 17:27
She has great taste in drinks, we have been looking through the tiki drink book by Martin and Rebecca Cate and have found a few recipes we look forward to trying. She also likes an old fashioned but I need to adjust the sugar down a little for her taste and maybe use a rye whiskey.
7th June 2022 at 17:14
I like the sound of both your grandma and the margarita you made for her.
2nd November 2021 at 18:35
This is the best margarita recipe, ever! Added a pinch of salt to shaker, non on rim, served in coupe glass, no ice, perfect, takes us right back to Cancun.
5th August 2021 at 15:42
Hello Dear, how much is a "shot"? because here we don't have these measures, thanks!!
6th August 2021 at 08:02
A "shot" can be whatever you want it to be - a shot glass, a thimble, or even a bucket! However, whatever you use to measure your shot you must use for all ingredients in that drink. e.g. for the above recipe: 1.5 shot glasses, 3/4 shot glass, 3/4 shot glass, etc.
15th May 2021 at 13:12
Do the 2 drops of saline solution in the current recipe take the place of the half pinch of salt if not salting the rim? Or do you recommend 2 drops saline in addition to either the half pinch or salt rim?
21st December 2021 at 08:25
Yes, 2 drops of saline is an alternative to half a pinch of salt. Personally, I don't like or think a salt rim is needed but that's down to personal tastes.
2nd April 2021 at 07:01
This makes a great margherita - not too sour, not too sweet, just well balanced with plenty of tequila flavor.
If I have a bottle of red wine open, such as a Pinot Noir, I like to float 0.5 oz on top for a nice and visually striking variation.
If I have a bottle of red wine open, such as a Pinot Noir, I like to float 0.5 oz on top for a nice and visually striking variation.
7th February 2021 at 03:57
A fantastically balanced, classic tasting margarita. Being American, I still salted my rim and skipped the pinch of salt in the recipe. It still worked great. I bought agave syrup just for this drink and it works perfectly!
18th February 2023 at 13:08
We had that very discussion last night after a couple of these. Unless they're made by someone who knows what they're doing, bar and restaurant Margaritas are typically a major disappointment.
10th May 2021 at 02:51
Quote from my wife: “You’ve spoiled me. I can’t order margaritas out any more.”
Caveat: Not having a margarita “out” in 14 months!
Caveat: Not having a margarita “out” in 14 months!
Anonymous
16th December 2020 at 19:23
A gift to mankind. Love Margaritas and this a great recipe that has become the standard in our household. Highly recommended. Sometimes I substitute 40% of the Tequila measure with Mezcal for some extra depth and smokiness without going full on Mezcal which I find a bit OTT.
11th November 2020 at 01:29
I've noticed most Margarita recipes call for Blanco, not Reposado tequila as this one has. (and most on this site actually) Is that a conscious choice?
21st December 2021 at 06:17
I beg to differ–while I agree that reposado tequila is lovely in many cocktails, including fruitier margarita variants, I think a good blanco tequila is ideal for a classic margarita, as it is bright and clean, perfectly complementing the lime juice without muddling the flavor. I'll acknowledge that it's a matter of opinion though, as I come from Texas where many restaurants and bars have entire margarita menus that feature different combinations of blanco or reposado tequilas with various triple secs or other orange liqueurs.
My preferred recipe for home uses Jimador Blanco tequila and Stirrings triple sec (both very underrated in my opinion), in the same ratio as this recipe, but omitting the agave, saline, and bitters and including a half ounce of chilled water. I've tried it side by side with Jimador Reposado, and the reposado was good, but not quite as refreshing and enjoyable for me.
My preferred recipe for home uses Jimador Blanco tequila and Stirrings triple sec (both very underrated in my opinion), in the same ratio as this recipe, but omitting the agave, saline, and bitters and including a half ounce of chilled water. I've tried it side by side with Jimador Reposado, and the reposado was good, but not quite as refreshing and enjoyable for me.
11th November 2020 at 07:12
Hi Jay. In Mexico reposado tends to be the tequila choice and it is also mine. I prefer the more mellow complexity of a reposado in most cocktails. However, some cocktails scream for blanco, just not this one. Price tends to drive the choice between blanco and reposado for many.
12th July 2020 at 16:14
From a longtime Californian, frequent visitor to America's Southwest. Your recipe is classic, essentially what I use, with a few tweaks. Usually a silver/blanco Tequila; lemons sometimes because flavor is more consistent year round; Cointreau is orange liqueur of choice. Used Agave syrup forever, now a new "secret ingredient" instead. Try same portion Velvet Falernum to add a subtle, bit more complex sweetness, with ginger, lime, and spice notes. A suggestion from Northern California. Salud!
15th July 2020 at 18:06
Hi A G. I have used your recipe above to make a "Californian Margarita" which is now live on the site in your honour, and very tasty it is too. Many thanks.
Thanks for answering some of my questions elsewhere.
Long time reader of the books, though only recently started using the website.
Am I going crazy, or did the Diffords Margarita not once upon a time be
6:3:2, Tequila, Cointreau, Lime?
If I’m remembering this right, when and why did the change of heart occur ?