How to Make a Classic Margarita (Easy 3-Ingredient Recipe)

A classic margarita is 50 ml tequila, 20 ml triple sec and 15 ml fresh lime juice, shaken hard with ice and strained into a chilled glass. That's the whole drink. Three ingredients, about two minutes, and it beats almost any margarita you'll get from a pre-made mix.

Below you'll find the exact recipe, the small details that make it great, and a few easy twists.

Margarita Recipe

Ingredients (1 drink)

50 ml (1⅔ oz) 100% agave tequila, blanco
20 ml (⅔ oz) triple sec, such as Cointreau
15 ml (½ oz) freshly squeezed lime juice
Salt and a lime wedge for the rim (optional)
Ice

Method

Chill your glass. Fill it with ice water while you build the drink.
Salt the rim (optional). Rub a lime wedge on the outside of the rim and roll it in flaky salt.
Add the tequila, triple sec and lime juice to a shaker.
Fill the shaker with ice and shake hard for 10 to 12 seconds.
Dump the ice water from the glass and strain the drink in.
Garnish with a lime wheel.

You can serve it "up" in a cocktail or coupe glass, or "on the rocks" in a short glass with fresh ice. Both are correct. On the rocks stays cold longer, so it's the better pick for a hot day.

Why This Recipe Works

A margarita is a sour: spirit, citrus and something sweet. Here the triple sec does two jobs. It sweetens the drink, and it adds orange flavor that ties the tequila and lime together.

The balance leans tart on purpose. If your limes are very sour or you like a softer drink, add 5 to 10 ml of agave syrup or simple syrup. Taste first, then adjust. That one small change fixes most "this is too sour" complaints.

5 Tips for a Better Margarita

Use 100% agave tequila. The label should say it. Cheaper "mixto" tequila can taste harsh and sugary.
Squeeze limes fresh. Bottled lime juice tastes flat and bitter. Juice your limes no more than a few hours before.
Shake hard. Shaking chills, dilutes and adds tiny air bubbles. A weak shake gives you a warm, heavy drink.
Salt half the rim. Your guests can choose salty or plain sips. It's a small detail that people notice.
Use fresh ice in the glass. The ice in your shaker is broken and melts fast. Don't pour it into the glass.

Easy Margarita Variations

Tommy's Margarita. Swap the triple sec for agave syrup. It's cleaner and puts the tequila in front. Get the full Tommy's Margarita recipe.

Spicy margarita. Muddle 2 or 3 thin slices of jalapeño in the shaker before you add the other ingredients. Remove the seeds for less heat.

Frozen margarita. Blend the same recipe with about one cup of ice until smooth. Add 10 ml of extra syrup, because cold dulls sweetness.

Mezcal margarita. Replace half of the tequila with mezcal for a smoky edge.

Grand Margarita. Use an orange liqueur with a cognac base for a richer, rounder drink. See the Grand Margarita.

Common Margarita Mistakes

Too much triple sec. More than 25 ml makes the drink taste like orange candy.
Sweet-and-sour mix. It hides the tequila and adds a fake, sticky taste.
A rim made of table salt. Fine salt is too strong. Use flaky or coarse salt.
A warm glass. A margarita served up warms fast. Always chill the glass first.

A Short History

Nobody knows for sure who made the first margarita. Several bartenders and socialites in Mexico and the US claimed it between the 1930s and 1940s. What we do know is that it follows an older family of drinks called the "daisy" (margarita is Spanish for daisy): spirit, citrus and orange liqueur. The Sidecar is a close cousin built the same way with brandy.

Margarita FAQ

What is the best tequila for a margarita? A blanco (silver) tequila made from 100% agave. It's bright and peppery, and it doesn't fight the lime. Save aged tequilas for sipping.

What's the margarita ratio? A popular home ratio is 2:1:1 (tequila, triple sec, lime). The classic recipe above is drier, close to 3:1:1. Start there and adjust to your taste.

Should a margarita be shaken or blended? Shaken for a classic margarita. Blended for a frozen one. Read more in shaken vs stirred.

How many calories are in a margarita? A classic margarita made with this recipe has roughly 200 calories. Frozen and mix-based versions often have much more because of the added sugar.