The Perfect Margarita
#avoid
I use a 3:2:2 formula here, which is helpful to know for some future date when we resume having parties: this is so much fun to batch up. A 750-ml bottle of tequila holds just over 3 cups; add 2 cups each of lime juice and orange liqueur and ice for a pitcher. Tajín is a mixture of chili powder, lime, and salt that you should always buy two of (we put it on everything from tacos to this soup and these salads to hard-boiled eggs); you’ll be glad you did. I’m using Jose Cuervo (gold) tequila here, which is a good basic one. Shown here are two 11-ounce glasses.
🥘 Ingredients
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chili powder (tajín or 1/2 teaspoon)1 teaspoon
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cointreau (6 tablespoons, Triple Sec, or Grand Marnier)3 ounces
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ice
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lime juice (freshly squeezed, 6 tablespoons)3 ounces
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lime wedges3
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salt (kosher, I’m using Diamond)1 tablespoon
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tequila (9 tablespoons)4 1/2 ounces
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1Combine salt and chili powder on a small rimmed plate. Swipe the rim of two glasses with the first lime wedge and dip it in the salt mixture. Fill glasses two-thirds of the way with ice . Combine tequila , cointreau , and lime juice . If you’d like, you can shake it up in a cocktail shaker or jar with a few large ice cubes until the jar/shaker feels too cold to hold, or that’s my rule. Pour (strain if coming from a shaker) over ice in glasses, being careful not to rinse off the salt rim. Garnish each with remaining lime wedges .salt: 1 tablespoon (kosher, I’m using Diamond), chili powder: 1 teaspoon (tajín or 1/2 teaspoon), ice, tequila: 4 1/2 ounces (9 tablespoons), cointreau: 3 ounces (6 tablespoons, Triple Sec, or Grand Marnier), lime juice: 3 ounces (freshly squeezed, 6 tablespoons), lime wedges: 3