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Whether you’re into Taco Tuesday or not, it’s hard to think of a better way to cap off the night than with a salt-rimmed margarita. (Okay, maybe being on a beach without cell phone service — or maybe just without work-email-service — could make things even better, but let’s be real here.)
As an unabashed lover of the classic marg — on the rocks, salted rim, no OJ, thanks — I have to order it pretty much anywhere I am, but no bar has ever served up a better ‘rita than Ryan Bullard, part-time mixologist and full-time BOSS. Pretty sure that’s on his business card.
He tested all kinds of margarita recipes across the web, looking for something that wasn’t too tart, wasn’t too sweet—and didn’t require a bunch of ingredients or mixes. The end result is so extraordinary, we had to share it.
How to Make an Incredible Margarita:
- Salt the rim using a lime, not water. You’ll get a thicker, more even coating of salt along the rim, and it makes for a more flavorful sip, too.
- Always choose reposado tequila. It’s tempting to buy the cheapest bottle around (all that lime juice will mask the flavor anyway, right?), but that often leads to a margarita with a biting aftertaste. Reposados are aged — or “rested” — in wooden barrels for 2-11 months, resulting in a smoother finish, so you never make that Gollum “it burns us, precious!” face after a sip. Ryan recommends Sauza 901.
- Go easy on the simple syrup. Since limes can vary in their tartness, you may need less syrup than the recipe calls for to properly sweeten your drink. (Make your own simple syrup: Combine 1 cup water + 1 cup sugar in a pot over high heat, bringing it to a boil and cooking until the sugar dissolves.)
Let’s make some margs (scroll down for the recipe):
Ingredients
- 1 ounce lime juice
- 2 ounces reposado tequila
- 1/2 ounce Cointreau
- 1/2 ounce simple syrup
- Coarse salt (for garnish)
- Lime wedges (for garnish)
Instructions
- Combine lime juice, tequila, Cointreau and simple syrup in a cocktail shaker and shake to combine.
- Meanwhile, pour a thin layer of salt onto a small plate. Run a lime wedge along the rim of the margarita glass, then flip it over and stick the rim of the glass in the salt, coating the edge thoroughly.
- Flip glass right-side up, fill with ice cubes and pour in the margarita mixture.
Note: This article originally ran on May 4, 2015. Eight years later, we updated the story, tested the recipe against other top-rated ones online and came to the same conclusion: We wouldn’t change a thing about it.
