The key to this homemade margarita is the Cointreau. Yes, it’s a bit expensive, but you won’t have a margarita this good without it. If you’re looking for a store-bought, pre-made brand – I like 1800. Also, I am a bit of a snob about shaking (not stirring) your margarita! If you don’t have a cocktail shaker, use a to-go coffee mug or two glasses pushed into each other.
- 2 oz tequila blanco (100% agave preferred)
- 1 oz Cointreau
- 1 oz fresh lime juice
- 1 oz (or more to taste) simple syrup: 1 for 1 white sugar to water
- Lime wedge, for serving
- Salt for the rim (if preferred)
- Put white sugar and water (1:1 ratio based on how much you want, it saves in the fridge for about a week) in a small sauce pan over medium heat. Cook until sugar dissolves, about 5 minutes.
- Place tequila,Cointreau, lime juice, and simple syrup in a cocktail shaker with ice cubes and shake until cold.
- If you like salt on the rim (some people also like sugar!) take a lime wedge and run along outside of your glass. Dip rim of glass into salt.
- Pour margarita over ice into the glass and top with a lime wedge. You can also muddle cucumber, jalapeno, or grapefruit to the bottom of the glass to mix it up!