Lime juice
The final ingredient in a classic margarita is lime juice. Seemingly insignificant however a perfectly good cocktail using Añejo tequila and Cointreau can be ruined with the addition of anything other than fresh-squeeze lime juice. Don't ruin your booze with powdered bar mixes -- we implore you!
With all of the options for tequila and orange liqueur the experimental bartender can have many a party and never serve the same margarita twice -- especially if you start substituting other liqueurs like Chambord or peach schnapps for the triple sec.
Classic Margarita
These measurements are just guidelines -- mixing drinks is like cooking, if you want more sweet-orange flavour add more Cointreau. If you like a more diluted cocktail add another ounce of lime juice or pour over a full glass of ice and let it slowly dilute your drink. The key is to have fun experimenting -- no matter how long it takes to come up with the right measures for you.
1 1/4 oz. tequila
3/4 oz. Cointreau
1 1/2oz. fresh-squeezed lime juice
Run lime wedge around rim of margarita or martini glass and dip into kosher or course sea salt (table salt contains iodine and tastes terrible). Combine tequila, Cointreau and lime juice in a cocktail shaker filled with ice and shake vigorously until slushy sounding. Pour into rimmed glass and garnish with a lime wheel.
Pomegranate Margarita
Rosa Mexicano restaurant in New York City has been mixing a version of this drink for over a decade. Delicious and refreshing on a hot summer day, the addition of tart-but-sweet pomegranate liqueur is an exotic twist on this classic cocktail.
2 oz. tequila
1 oz. pomegranate liqueur
1 1/2 oz. fresh squeezed lime juice
Run lime wedge around rim of margarita or martini glass and dip into kosher or course sea salt. Combine tequila, pomegranate liqueur and lime juice in a cocktail shaker filled with ice and shake vigorously until slushy sounding. Pour into rimmed glass and garnish with a lime wheel.
