How to Make the Perfect Margarita

It’s always 5 o’clock somewhere! See how to make the perfect margarita recipe that will have your friends begging you to make more.

How to Make the Perfect Margarita

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I have a little confession to make. Aside from s’mores, margaritas are my absolute favorite. I don’t really do beer or fruity drinks. It’s all about the ‘ritas for this girl!

And I’ve pretty much tried them all, from those frozen tubes at the grocery store to the Bud Light Rita’s (those are actually really good, too…*gasp*)! But my favorite version is the classic on-the-rocks margarita. Shaken, not blended 😉

Now, since this is a frugal blog, I don’t want to tell you to go out and buy Don Julio or Patron, which are some of the more pricey labels. But please, please please do not buy Sauza. It will not do this recipe for the “perfect margarita” any justice (if you must, go with Sauza Silver). And, know that you don’t always have to make a margarita with Cuervo. Okay? Good.

Instead, try a bottle of 1800 (runs about $25-$30, depending on location/store). It seems people tend to get excited about tequila when they see a bottle of 1800. That’s always a good thing.

How to Make the Perfect Margarita

How to Make the Perfect Margarita
Prep time
Cook time
Total time
Serves: 1-2
  • Ice cubes
  • 3 ounces tequila
  • 2 ounces freshly squeezed lime juice
  • 1 ounce Simple Syrup, recipe follows
  • ½ to 1 teaspoon Triple Sec
  • 1 tablespoon Lime-salt-sugar (below)
  • Simple Syrup:
  • 1 cup sugar
  • 1 cup water
  • Lime-salt-sugar:
  • Zest of one lime
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  1. Fill a cocktail shaker with ice (trust me, this method tastes better than using a blender).
  2. Add tequila, lime juice, Simple Syrup and Triple Sec.
  3. Shake until mixed and chilled, about 30 seconds.
  4. Place Lime-salt-sugar on a plate and press the rim of a chilled glass into the mixture to coat the edge. Strain margarita into the glass.
  5. To make the Simple Syrup, put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. You can store this in an airtight container in the refrigerator for up to 1 month.
  6. Lime-salt-sugar:
  7. Blend together lime, salt and sugar in a small blender or mini food chopper.

If you make this margarita, please leave a comment letting me know what you think!

Recipe adapted from here.