Margarita

By Rosie Schaap

Updated December 28, 2025

  • Three margaritas in stemless glasses are garnished with lime slices and salted rims.
    Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
3 minutes
Rating
5(3,644)
Comments
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Tequila, lime, a touch of orange in the form of triple sec and salt (if that's your thing) is all you need to make a great margarita. No one really knows the true history of the cocktail — there are as many origin stories as there are variations of the beloved drink — but it's a practically perfect drink nonetheless. (Try a frozen margarita, too.)

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Ingredients

Yield:1 drink

  • 2 ounces blanco tequila

  • Juice of 1 whole lime

  • ½ ounce triple sec, preferably Cointreau

  • Salt for rim (optional)

  • Lime wedge, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving

8 grams carbs; 186 calories; 2 grams fiber; 340 milligrams sodium; 1 gram protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Fill a cocktail shaker with ice and add tequila, lime juice and triple sec.

  2. Step 2

    Shake until combined.

  3. Step 3

    Pour, with the ice, into a highball or footed glass (salt rim first if you like). Garnish with wedge of lime.

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Ratings

5 out of 5
3,644 user ratings
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Comments

Colleen

What could be a more useless measure than the juice of one whole citrus of any type? I am a fan of 3:2:1 tequila:lime juice:Cointreau.

Gordeaux

From years of making margaritas, and after trying many recipes, these proportions work best:

1/2 c. tequila
1/3 c. Cointreau
1/4 c. lime juice

On ice or stained. Salt or not. I have had so many people say this is the best margarita they ever tasted. Thank you Rick Bayless.

John Niedermeyer

Like, how does this scale to be a pitcher of margarita(s?)? I need more volume, or else I won’t be able to attend to my guests.

Help me Rosie!

NYC Cook-

Use Neiiy & Joes key lime juice. No need to squeeze.

Peg kern

Zest then Freeze the lime before juicing, you will double the juice.

Donna D

Instead of Cointreau in margaritas, we love the Clement Creole Shrubb a French Caribbean Liqueur from Martinique. It can be purchased from a number of specialty spirits stores. Worth the cost!!!

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