The Perfect Margarita
Adapted from Spirits of Latin America by Ivy MixI've recently revised my Margarita recipe after making this one, adapted from Ivy Mix, who is the owner of Leyenda cocktail bar in Brooklyn, which has just the right proportions for me. You’ll find lots of opinions about what tequila to use and if you can, you’ll be happily rewarded if you use a tequila that is 100% agave – I like blanco (white.) Mexican or golden limes have more flavor, and yield more juice, than rock-hard green limes. I chill glasses in advance, which helps the salt stick to the rim. You can also just swipe the rim with a cut lime then dip it in coarse salt.
Servings 2 cocktails
- 3 ounces tequila, (best to use one that is 100% agave)
- 1 1/2 ounces freshly squeezed lime juice
- 1 1/2 ounces Cointreau, or another triple sec
- 1/2 ounce simple syrup
- Kosher or flaky sea salt
- Add the tequila, lime juice, triple sec, and simple syrup to a cocktail shaker and fill two-thirds with ice. You can also mix them by hand in a large measuring cup or pitcher.
- Put some salt on a plate and rub the rims of the cocktail glasses with a cut lime and dip it in the salt, so some of it clings to the rim.
- Shake or stir the margarita ingredients vigorously until well-chilled, then divide the mixture into the salt-rimmed glasses.
- Add ice, if desired.