Thursday, January 13, 2011

Thirsty Thursday: Traditional Margarita

The margarita is up there with the martini: a classic. But just like a martini, it's a classic that can go horribly wrong if the right ingredients aren't used. A good margarita should be the perfect balance we sweet and sour and salt. Go easy on the cointreau and sweet & sour, and avoid blending if you can. Here is our favorite recipe:

2 1/2  ounces silver tequilla
1 ounce sweet & sour
1/2 ounce triple sec, Cointreau, or Grande Marnier
Squeeze of 2 lime wedges
Squeeze of 2 lemon wedges

Shake together and strain into a chilled, ice-packed salt-rimmed glass.


  1. Well put Jordan, it's all about getting that balance right to enhance the Tequila flavour. We like to do our Margaritas martini style though at the restaurant but I suppose it all depends on what you like!

  2. I haven't had a martini style marg in a long time. Definitely poured a few 'up' over the years. The bartender certainly can hide anything when its served this way!