For the best results, be sure to use fresh ice, and of
course fresh limes, as well as a nice bottle of triple sec, like Cointreau.
That’s my favorite, but if you browse other recipes, you’ll see there are many
fine choices. You’ll also want to use a decent white tequila, like the Don
Abraham's Single Estate Blanco Tequila I enjoyed, but having
said that, feel free to use one with a shorter name.
So whether you’re going to make these for the 5th of May, or
another time this summer when you feel like sipping on one of the most
refreshing, and delicious adult beverages ever invented, I really do hope you
give this Margarita a try. Enjoy!
Ingredients for 1 Perfect Margarita:
2 ounces white tequila
1.5 ounces triple sec
1 ounce fresh squeezed lime juice
1 thin slice of lime
- Some like to add a dash agave nectar for a little extra sweetness, but I do not.
25 comments:
I start with the citrus juice -- measure that, and scale the bottled ingredients in proportion.
I also zest the citrus, and infuse the zest in the juice for a few hours before making the drink.
I promise to keep practicing until It's perfect.
Thank you Bartender John, always enjoy a simple Margarita on the rocks! Too many frozen 'cocktails' filled with sugar out there nowadays.
"For the best results, be sure to use fresh ice"
?????
This is the perfect Margarita recipe. Simple three ingredient cocktail. Hugo's in Houston uses this same recipe. Most establishments use some version of a bottled pre-made lime mixture which is just awful.
Yum! Thanks, Chef John
-60 ml Tequila
-15 ml Quantro
-20 ml Lime juice
-20 ml Lemonade
try it...
@Mike Gunn - He mentions in the video that you should use ice made recently, as opposed to some ice that has been in the freezer for the past 6 months.
Perfect. Great flavor, light and refreshing. Main problem was they were so good I had too many! Riding the struggle bus all day today!
Chef John,
Could you post a collard greens recipe? That’s my food wish!
I like squeezing the lime juice several hours before making the drinks. Maybe even 10 hours or so. I think letting the juice sit removes some astringency and sharpness and the drinks taste smoother. I have no idea why. Maybe it's like letting red wine breath or something or maybe it's all in my head. What do you think Chef?
@mike gunn, yes, fresh ice, as in recently frozen. As John stated in the video if you use ice that has been in the freezer for months your Perfect Margarita will have a distinct freezer-burn after taste.
Chef John,
Really enjoyed this recipe. We are used to using margarita mix, but I have never really found the perfect recipe. We first tried your recipe, exactly as you showed. It was delicious. It was definitely a very pure tasting margarita. However, we did want a little more sweetness, so we ended up adding a little margarita mix. Our final recipe was 2 oz each of tequila, triple sec and margarita mix plus 1 oz of freshly squeezed lime juice.
While we did end up changing the recipe, we never would have found our perfect ratio without watching your video. Thank you so much for your passion. We have watched you for years, and have in turn enjoyed many fine dishes and beverages because of your work.
Thank you.
I Drank 4 of these between making tacos through dinner. I was on my ass by the time it came to cleaning dishes. The wife kicked me out here
of the kitchen after I started singing mexican song ai yai yai yai
Not bad for a cali
Bill, i zest too because i like the color and a whiff of lime scent just before the liquor hits my lips, but what does infusing do? I zest lime on blueberry smoothies for the same reason. If there were a way to use the peels and pith for something I’d use that too. I always use lava salt because the black is cool.
Miker, I think he means don't use Ice that has been sitting in your freezer because it picks up flavors from the freezer after a while.
I've made fresh lime three ingredient margaritas for years. Your ratio is different than mine. I have more lime juice but I'm convinced it is really difficult to make a bad margarita when you stick with the basics. I did find when I was in Mexico that first of all no bartender there has ever heard of margarita mix. There is a huge bowl of Mexican (aka Key) limes on every bar and every bartender wields a mean lime press. Also some of them use some orange juice which I just loved. Oranges in the states taste like cardboard but using tangerines or mandarins gets you close. I will sometimes put those in mine. I'm glad to see the gospel of the proper margarita spread further.
I've started making margaritas with 5 parts of Tequila, 3 parts of fresh lime juice and 2 parts of organic agave syrup with a generous teaspoon of blood orange puree. I also use a shaker.
I go to an authentic Mexican restaurant that makes really good margaritas. For the citrus part they use a mix of orange and lime juice (ratio: two limes juiced for every 1 orange). Use only about 2 oz. in each drink. I think they use simple syrup for sweetness and skip the triplesec. I’ve made the Chef John’s recipe many times and I love it too! The tequila, triplesec lime juice ratio is perfect for my husband and I.
Started making these a few weeks ago as a special treat for my lady and now she has the whole family drinking them on the regular. My Dad, a former bartender, loves them and my non drinking mother REQUESTS THEM. Thinking of adding a touch of orange or mandarin sometime in the near future, if for no other reason than to reduce my trips to the store for fresh limes.
Perfect recipe the only change I did was to use tanjin seasoning instead of salt around the glass its awesome
I add some chopped jalapeño pepper before shaking to add a kick to the margarita. Try it. You'll love it.
I add in some chopped jalapeño pepper before the shaking to give the drink some kick. Try it. You'll love it.
It's national Margarita day! Came back to this one because I didn't want to get the proportions wrong as they are perfect. Thanks again!
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