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Margaritas are typically made with lime juice, triple sec & tequila, but as the old saying goes… “Variety is the spice of life.” I absolutely love a classic margarita, but when I make them at home, I always choose this fizzy Texas margarita variation. This particular recipe is something that has evolved over time, swapping ingredients or trying something new and it is my absolute favourite cocktail.
The way I’ve written the recipe below in parts gives you the option to make just one margarita, a few for you and your friends or a whole jug of them. You need to plan your ingredients accordingly. You can use a shot as a part or a litre – it’s up to you, but just keep that consistent.
You might be tempted to use bottled juices and you absolutely can, but trust me – it’s not the same and it’s not nearly as good. This is one of those recipes where the result is really worth the effort and cheating is just not allowed. Also, silver tequila is best – you can use something else, but I don’t recommend it. My favourite is Casamigos Blanco Tequila, but I also like using Patrón Silver or Olmeca Altos Tequila Plata which is a much more cost-effective, yet still delicious option.
Ingredients
- Pink Himalayan sea salt (plenty for salting the glass rims)
- Ice
- 1 part freshly squeezed lime juice, plus more for the glass rims
- 2 parts silver tequila
- 1 part Cointreau
- 1 part freshly squeezed orange juice
- Splash soda water
Method
- Coat the rim of the glass or glasses you’re using with lime juice and then dip them into a pile of the pink Himalayan sea salt to salt the rims.
- Add all the other ingredients except the soda water to a cocktail shaker or a pitcher and shake or stir to combine.
- Add ice to the salt rimmed glass or glasses and pour the cocktail mixture over the ice. Top up with a splash of soda water and enjoy!
