Margarita025
Ingredients
| 2 oz | blanco tequila (El Padrino de Mi Tierra) |
| 1 oz | Cointreau |
| 1 oz | lime juice, freshly squeezed |
| Lime wheel, for garnish | |
| Kosher salt for rim (optional) |
Steps
-
Add tequila, Cointreau, and lime juice to a shaker with ice. Shake until well-chilled, about 12 seconds.
-
Strain into a rocks glass over fresh ice.
-
Garnish with a lime wheel. Salt the rim if desired.
Analysis
Total drink: ~157g (after shaking; 2 oz tequila at 40%, 1 oz Cointreau at 40% and ~25% sugar, 1 oz lime)
| Component | Amount | % of drink |
|---|---|---|
| Alcohol (ethanol) | ~28g | 17.8% |
| Sugar (from Cointreau) | ~8g | 5.1% |
| Water + dilution | ~121g | 77.1% |
Three of the four ounces are 40% spirit, so it finishes near 22% ABV — stronger and drier than most margaritas. All of the sugar comes from the Cointreau, which is why Cointreau and lime can sit at 1:1 with no syrup. Shaking adds ~40g of water.
Notes
- Use 100% blue agave tequila. If the label doesn’t say this, it’s mixto.
- Fresh lime juice only — never premade sour mix.
- A generic triple sec is 15–30% ABV and sweeter than Cointreau. Substituting one makes the drink weaker and sweeter; cut it to ¾ oz.
- For a softer drink, add ¼ oz agave syrup. For a Tommy’s-style margarita, replace the Cointreau with ½ oz agave syrup.