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Classic Margarita

One of my very favourite cocktails, simple and strong. I love using Tajín which is a beautiful burnt orange coloured chilli and lime salt for the rim, available online or sometimes in international aisles and decorating with a dehydrated lime (find the method here, I make big batches and they last ages and look beautiful in a decorative clear jar on my kitchen shelf!)

Time to prep : 5 minutes

Servings : 2


100mls tequila*

50mls triple-sec, I like Cointreau

Juice from 2 limes

To garnish

Extra lime wedges, salt or Tajín, fresh or dehydrated lime

I like to serve mine in a tumbler with a large ice cube ball


  1. First garnish your serving glasses. Pour a few tsps of salt or Tajín into a small saucer or plate. Rub a freshly cut wedge of lime around the rim of your glass and then dip and roll the wet rim into the salt so that it sticks. Add one large ice cube to your serving glasses if using.

  2. Fill a cocktail shaker with ice. Add in the tequila, triple sec and freshly squeezed lime. Secure the lid and then shake firmly for about 10 seconds or until the outside of the shaker feels cold.

  3. Strain the mix into the prepared glass over the ice cube. Serve with a slice of dehydrated or fresh lime.

Good to know

  • Silver or Blanco tequilas are the most popular to use in margaritas. They are 'young' tequila and clear coloured spirit. Other types of tequila which are aged in oak barrels ('golden' tequila) include Reposado (my favourite and used here) and Añejo


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