Tequila/Mezcal · Sour · Citrusy
Classic Margarita Recipe
Tequila, triple sec and lime in the exact 7:4:3 ratio that turned a shot-and-a-lick into the world's best-selling cocktail. Bright and tart with just enough sweetness to round the edges, it is the definitive warm-weather sipper for taco night, a backyard happy hour, or any excuse to pour tequila.
- Prep Time
- 1.5 min
- Method
- Shaken
- Glass
- Margarita glass
- Strength
- Balanced
Every recipe on Sipped Right is tested for taste and balance before it's published.
Last updated October 20, 2026
About the Classic Margarita
The Margarita is most often credited to Carlos "Danny" Herrera, who reportedly created it around 1938 at his Rancho La Gloria restaurant near Tijuana for a customer allergic to every spirit except tequila. At least three other bartenders across 1930s-40s Mexico and Texas border towns claim the same idea, so no single inventor can be verified — but the tequila-triple sec-lime formula has barely changed since.
The 7:4:3 tequila-triple sec-lime ratio (roughly 1¾:1:¾ oz) keeps tequila dominant while the triple sec's sweetness just barely tames the lime's acidity — the same spirit-liqueur-citrus "sour" architecture as the Sidecar, with tequila standing in for cognac.
Ingredients
- Blanco tequila1 ¾ oz
- Triple sec (Cointreau)1 oz
- Fresh lime juice¾ oz
Method
- Rub the rim of the margarita glass with a lime wedge, then dip the rim in salt to create a half-salt rim.
- Measure and pour the tequila, triple sec and lime juice into the shaker tin.
- Add a scoop of ice to the shaker tin.
- Shake for 15 seconds.
- Fine-strain the cocktail into the salt-rimmed margarita glass.
- Cut a fresh lime wheel.
- Place the lime wheel on the rim of the glass.
Glass & Garnish
Margarita glass, rimmed with salt. Garnish with a lime wheel on the rim.
Notes
Use 100% agave blanco tequila and fresh-squeezed lime — bottled lime juice flattens this three-ingredient drink fast. Pairs well with Mexican, Tex-Mex, or grilled and spicy food.
Tools Used
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FAQ
- Who really invented the Margarita?
- Credit usually goes to Carlos "Danny" Herrera, said to have created it in 1938 at his Rancho La Gloria restaurant near Tijuana for a customer allergic to every spirit except tequila. At least three other bartenders across Mexico and Texas have made competing claims from the same era, so the true inventor cannot be verified with certainty.
- What kind of tequila should I use in a Margarita?
- Use 100% agave blanco tequila — it is unaged, peppery, and lets the lime and triple sec come through cleanly. Reposado works if you want a rounder, oak-touched version, but avoid mixto tequila (labeled just "tequila" without "100% agave"), which tastes harsher and thinner once mixed with citrus.
- Can I use a different orange liqueur instead of Cointreau?
- Yes — Cointreau is the traditional choice, but Grand Marnier (richer, brandy-based) or a basic triple sec both work well. Orange curaçao will shift the flavor noticeably with its added sweetness and darker color, so a dry curaçao style is the closer substitute if Cointreau is not available.
- What is the difference between a Margarita, a Frozen Margarita, and a Spicy Margarita?
- The classic is shaken and served up or over ice; the Frozen Margarita blends the same ingredients with ice into a slushy texture; and the Spicy Margarita adds jalapeño or chili syrup for heat. All three keep the same tequila-triple sec-lime backbone, just changing texture or adding one flavor note.
- Do I have to salt the rim of a Margarita?
- No, it is optional — Herrera reportedly added it to echo the salt-and-lime ritual of a tequila shot, and it balances the drink's acidity. A half-rim, salting only half the glass, lets you choose a salted or unsalted sip each time; a lime wheel or wedge is the standard garnish either way.
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