Welcome to Margarita Ingredients.com!
We created this web site to help out the folks like us who couldn't find a margarita recipe that we really liked, despite the fact that there are dozens of recipes available out there on the web. Unfortunately, a lot of them are really, really bad, or at best mediocre. Now, your taste buds may differ from ours, but we think the standard recipe that's passed off as the "traditional" margarita is a foul tasting concoction that's best ignored. Try our recipe. We guarantee you'll probably like it a whole lot better than the so-called traditional one that you'll find on dozens of other sites on the web.
We'd also love to hear any favorite margarita recipes of yours that you'd like to share, or any particular margarita ingredients that you think are great. If we concur, we'll add them to our wall of fame along with your name (unless you prefer anonymity).
Enjoy your margaritas! But drink responsibly. The margarita is a deceptively strong drink, so be careful, and always use a designated driver if you aren't drinking at home.
The Minimum Requirements for a Very Good Margarita
Before I break it down for you, I have to tell you that the quality of the margarita ingredients you use is very important and also somewhat subjective, particularly the tequila you choose to use. There are a lot of great tequilas out there, but they can get very expensive. I would suggest trying out some mid-grade tequilas to see what works for you, after all you're not sipping the stuff straight. You don't necessarily have to use 100% agave, a mid-grade silver tequila will give you good results, but whatever you do, don't use bargain basement tequila because it will hurt you and make your margaritas taste foul. I personally am not a big Triple Sec fan, either.
If you can afford it, or for special occasions try using a finer tequila. A 100% agave silver, reposado or aeñjo can really make a huge difference, but they're not cheap. The ingredients shown here are the minimum requirements for a very good margarita, in our opinion.
The beauty of this recipe is that once you know it, it's so easy to remember. We provide the proportions rather than precise measurements like 1 and 1/2 ounces or the like. This makes it much easier to remember, and much easier to scale for a party batch or just two drinks, whatever the occasion requires.
Best Margarita Recipe As Easy As One, Two, Three, Four
- One Part Rose's Lime Juice
- Two Parts Cointreau
- Three Parts Tequila
- Four Parts Sweet and Sour Mix
For shaking, I like to use a wide-mouth juice container that I keep specifically for making these (that's it in the background above), rather than a traditional steel shaker. The reason for this is that a margarita should be really, really well chilled, and I don't think the amount of ice you can get into a shaker really does it for making two of these at a time. It's difficult to find a wide-mouth juice container lately, but normal ice cubes won't fit into a regular juice container.
Fill the container with ice (don't skimp on the ice) and shake it vigorously for AT LEAST 30 seconds. Don't worry about the ice melting, this is a very strong drink. After shaking you'll have a beautiful foam as you pour the drinks into your salted margarita glasses.
This will get you two good-sized margaritas if you use a standard shot glass.
The Perfect Margarita
A few years ago, my wife and I were eating at a local Mexican cantina that had recently opened near where we lived. While we were waiting for our food we looked over the drink menu and decided to order their “super premium” margarita. We had both ordered margaritas many times before this and liked them well enough, but had not really been huge fans. But, after tasting the margaritas at this place, WOW! we were forever hooked, these drinks were really outstanding.
Unfortunately, the food and the service at this little hole-in-the-wall restaurant left a lot to be desired and they closed for good not long after they opened. We returned a few times before they closed, mostly for the margaritas, but we foolishly never asked how they were made or even watched the bartender make them.
Thus began our quest to learn how to make a great margarita. Now, I know what you’re thinking. How hard could this possibly be? I mean, a margarita recipe (or a few dozen of them), must be just a quick Google search away, no? Of course the answer is yes, you won’t have any trouble finding tons of margarita recipes all over the web. The only problem is that they are mostly horrible, foul-tasting concoctions that taste nothing like the ones we came to love in our bad (except for the drinks) and now defunct neighborhood cantina.
Anyway, after weeks of trying various recipes and endlessly tweaking as we got closer to a taste that we enjoyed, we finally perfected our version of this classic cocktail. Check it out for yourself. Use at least the minimum requirements, but if you can afford to splurge on a fine tequila, it won’t be wasted in this margarita.
That’s a promise.
As I’m writing this, we are deep into the dog days of a very HOT summer. It’s 85 degrees outside right now.
One way to beat the heat during a hot vacation is a nice frozen margarita. The ingredients of a frozen margarita are the same as our “perfect margarita” with the addition of about a cup of ice per serving size (which is two if you’re using a standard shot glass, in our recipe).
The trick is getting the texture of the frozen margarita right, which can be difficult to do using a regular blender. If you’re a frozen margarita fanatic, we recommend getting a blender made specifically for frozen drinks, like the “Margaritaville DM1000 Frozen Concoction Maker” which you can find in our Margarita Supplies section. This machine will make you a perfectly slushy margarita that’s guaranteed to keep you cool!
If one of these high-powered machines is out of your price range, you can definitely make do with a decent home blender. There are a couple of tricks to pulling it off, however. First, mix your margarita’s according to our recipe, then put the batch into the freezer to chill down (preferably for a couple of hours). Due to the high alcohol content, it won’t freeze. After the mix is well chilled, use about a cup of ice per serving and blend in small batches, like one drink at a time. Normal household blenders don’t have the power to blend a big batch to the slushy consistency that’s desirable for a frozen margarita.
If you don’t mind your frozen margarita a little chunkier, then by all means blend the whole batch.