Ingredients
Equipment
Method
- Fill your glass with ice and cold water, then set it aside while you prepare the drink to chill thoroughly.
- Cut your lime in half and roll it firmly on the counter with the palm of your hand, pressing down gently to soften the flesh and release more juice.
- Squeeze your lime halves using a citrus juicer into a small container, straining out any pulp. You need roughly 1.25 oz total fresh juice.
- Using your jigger, measure 2 oz of premium tequila into your cocktail shaker first, followed by 0.5 oz of triple sec.
- Pour your fresh lime juice into the shaker, followed by 0.5 oz of agave nectar. Stir gently with your barspoon for 3 to 4 seconds to dissolve the agave.
- Add a large handful of ice cubes to your shaker, filling it about three-quarters full.
- Close your shaker and shake vigorously for 10 to 15 seconds until frost forms on the outside of the shaker.
- Empty the ice and water from your chilled glass, then strain your margarita into it using a fine strainer to catch any ice chips or pulp.
- Cut a fresh lime wheel or wedge and place it on the rim of your glass as garnish. Serve immediately while ice-cold.
Notes
The secret to a superior margarita is using ice that's as cold as possible and shaking hard enough that frost forms on the outside of your shaker. Fresh lime juice is essential - bottled juice will compromise the entire drink. Adjust sweetness by reducing or increasing agave nectar by 0.125 oz increments. For a salt rim, wet the glass edge with lime and dip in sea salt before pouring.