This basic margarita is Lu’s favorite, the one I make at home for us. Who’s Lu? My husband! It’s tart but not too lip-puckering and it just tastes like a good old trusty margarita.
Lu’s Favorite Margarita
I’m going to preface this recipe by saying that you can probably find the exact one somewhere else on the Internet. Margaritas are pretty basic. I’ve been testing out portions of tequila to lime to Cointreau to sweetener for years, and I feel like I finally found what works. I’m sure many others have discovered this ratio, but I wanted to share it with you, since you’re here for my preferences!
Lu and I are tequila obsessed. I swear a tequila soda or a great tequila on the rocks (like a Clase Asul) doesn’t yield a hangover. We dream of going on a Mexico trip to taste tequilas.
If you’re looking for a go-to margarita recipe, this is it! It’s tried and true. The only caveat: the sweetener! We use agave at home, but you could use a simple syrup that you like. I hate sweet drinks, so this is pretty tart (but not uncomfortably so.) If you want it sweeter, the great thing is – you can add more sweetener!
Make this spicy by adding a few jalapeno slices into the shaker and shaking for another 15 seconds (to really heat up those jalapenos and let their juices run into the drink) and then garnish with 1 or 2 extra. Oh, and add a spicy rim if you’re really into a kick!
Okay, now I want a margarita. Cheers!
Lu's Favorite Margarita
- 1/2 cup + 2 tablespoons blanco tequila
- 2 tablespoons Cointreau
- 1/4 cup freshly squeezed lime juice (save the juiced limes to yield 2 wedges used for garnish)
- 1/2 teaspoon agave nectar (or a full teaspoon, if you like sweeter drinks)
- Fill a cocktail shaker 1/3 of the way full with ice. Add the tequila, Cointreau, lime juice, and agave. Place the top on the shaker and shake vigorously for 15 seconds. Pour a little out, taste, and if it's too tart for you, add another drop or two of agave and shake again. Fill two glasses with ice and pour over the margarita. Garnish with a lime and enjoy. Note: if you want a salt rim, run a cut lime along the rim of the glass, turn over, and dip into a plate with a thin layer of salt.