by Muddle Muddle | 60 Second Cocktails
The sun is setting over the Muddle Muddle office in Southern California and the Casamigos just got broken out for team margs. If you can spring for it, Cointreau is worth the extra money and will noticeably elevate your margarita. Cheers! The margarita is a cocktail consisting of tequila, triple sec (such as Cointreau) and lime or lemon juice, often served with salt on the rim of the glass. [note 1] The drink is served shaken with ice (on the rocks), blended with ice (frozen margarita), or without ice (straight up). Although it has become acceptable to serve a margarita in a wide variety of glass types, ranging from cocktail and wine glasses to pint glasses and even large schooners, the drink is traditionally served in the eponymous margarita glass, a stepped-diameter variant of a cocktail glass or champagne coupe somewhat resembling an inverted sombrero.
- Agave Nectar
- Kosher Salt
- Cocktail Shaker
- Cocktail Strainer
- Small Cutting Knife
- Lemon Squeezer
- Rocks Glass
- Slice a lime in half
- Squeeze one half lime onto a plate
- Add a layer of salt to another plate.
- Dip the rim of the glass into the lime juice.
- Dip the rim next into the salt to coat it.
- Fill the shaker with ice.
- Add juice of a half lime.
- Add 2 ounces of tequila.
- Add ¾ ounce of Cointreau.
- Add a half ounce of agave syrup (or to taste).
- Shake shake shake shake shake.
- Add ice to rocks glass.
- Strain shaker over the ice.
- Garnish with lime.
- You’ve just made a delicious Margarita. Cheers!