Classic Margarita
The cocktail that started this section. Built short and shaken, with a salted rim that's worth the extra minute. Add a pinch of chili to the salt if you want a little heat against the lime.
Ingredients
Tequila blanco
100% agave if you can
Triple sec
Cointreau works well
Fresh lime juice
about 1 lime, juiced
Lime wedge
extra, for the rim and garnish
Flaky sea salt
spread on a small plate for the rim
Chili flakes
optional, mix into the salt for a chili-salt rim
Ice cubes
You'll need
- Cocktail shaker
- Rocks glass
- Small plate— for the salt rim
- Strainer— if your shaker does not have a built-in strainer
Method
Mix the rim salt
Tip the flaky salt onto a small plate and spread it into a thin even layer. If you want a chili-salt rim, sprinkle the chili flakes over the salt and rub them in with your fingers until the salt looks lightly speckled.
Salt the rim
Cut a small notch in your lime wedge and run it around the outside edge of a chilled rocks glass so the rim is just damp. Press the rim down into the salt and rotate the glass so the salt sticks evenly. Reserve the same wedge to garnish the finished drink.
Shake the cocktail
Fill a cocktail shaker with ice. Add the tequila, triple sec, and fresh lime juice. Seal and shake hard for 10–12 seconds until the shaker is frosted on the outside.
Pour over fresh ice
Add a couple of fresh ice cubes to the salted glass — try not to knock the salt off the rim. Strain the cocktail in over the top.
Garnish and serve
Hook the reserved lime wedge onto the rim of the glass and serve immediately while the salt is still crisp.