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I typically avoid margaritas because in the States they're a) the about the most common cocktail you can find, and b) oversaturation leads to people getting "creative" with them to try to stand out.

This recipe is excellent: as basic as it gets and exceptional because of it. Well-balanced in sweetness, tartness, and the essence of tequila coming through -- a very refreshing cocktail. And simple to make at home because it doesn't require crushed ice. This will be a regular for me.

I hadn’t seen this recipe before now, but serve it on the rocks and it’s exactly how I make my margaritas.

Like the more tequila in the recipe. Great as it is perfect, for me, on the sweetness. This is on the sour side, very refreshing, and very easy to drink.

I noticed that while the ratio remains 2:1:1 in your book (15th edition), the volumes of each ingredient went up 25% (a nod to the need for more alcohol in the Pandemic?) and you didn't make mention of the option of adding some sweet. For me, this really benefitted from the internet recipe suggestion of some simple syrup!

More grown up than it’s frozen cousin and decidedly old school with its simplicity. Delicious and punchy!