Several stories exist as to the origin of the margarita recipe - none of which have been conclusively proven. It remains, by far, one of the most popular drinks in the US. As a result, the States is an even bigger consumer of tequila than Mexico.




Skill level

Average: 3.3 (121 votes)


  • ice
  • salt
  • lemon or lime wedge
  • 45 ml tequila
  • 15 ml Cointreau
  • 20 ml lemon juice
  • 20 ml lime juice
  • 10 ml sugar syrup (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Fill glass with ice to chill. Place salt in a saucer. Discard ice from glass, rub the edge of the glass with the lemon wedge and press into salt to create a salted rim.

Add the tequila, Cointreau, lemon juice, lime juice and sugar syrup to a Boston glass or cocktail shaker over ice. Shake and strain into the glass.


• Simple syrup is made by heating equal parts sugar and water, until sugar is dissolved, then cooling to room temperature.