The Best Classic Margarita Recipe

This post is about how to make the best classic margarita. Skip the pre-made mixes and extra sugary add-ins. We’re going back to basics with this perfect classic margarita recipe.

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What makes the best classic margarita?

I don’t consider myself an expert in much, but when it comes to margaritas I like to think I’m quite qualified. Okay… maybe not an expert, but I do have some experience drinking them under my belt.

What I look for in a good margarita is: a quality tequila that shines, balanced acidity, and subtle sweetness. When they’re overly sweet or artificially flavored I can’t stand it. It leaves that sugary aftertaste on your tongue & the hangover… that’s something only day-after McDonald’s can fix.

I know you’re not in the market for a college-level hangover either, so let’s jump into how I make sure I’m getting quality tequila (& other ingredients always).

What makes tequila “good quality”?

About 6 years ago my husband (new boyfriend at the time) & I went to Tequila, Mexico. How did my parents react to college freshman Megan heading to Mexico with a boyfriend they had never met before, you ask? Well – exactly as you’d expect lol. Once we got there though, it was SO interesting to see how everything worked.

The process of making tequila is very detailed, but in short tequila is made from agave. Agave is a succulent that sort of looks like an aloe plant. The making of any liquor has always been a point of interest for Cory & I. We love traveling to Kentucky to head down the bourbon trails too.

We took the José Cuervo train into Tequila, Mexico to watch the complete process take place. I know what you’re thinking… José Cuervo & “good tequila” should not be in the same sentence as one another. Try to wave away those nasty tequila shot memories & stay with me for a minute.

Remember how I mentioned agave? The easiest way to find “good” tequila as a beginner is looking for 100% blue agave tequila. Jose Cuervo gold is 51%, which is why it tastes like licking a bar floor. However, they also have 100% agave tequila too (which was delicious!). Of course there are a million things you can consider when searching for a “good tequila”, but “good” is relative. If we’re keeping it simple there are 3 things to consider.

1. Agave %

100% blue agave is what you want here. It’s as simple as that.

2. Type: Blanco, Reposado, Anejo, Extra Anejo

Don’t freak out if you’re unfamiliar with the different types. It’s pretty basic. There are a bunch of different specifications that can impact each of these, but generally speaking the names just indicate the aging process.

Blanco = No aging.

Reposado = Aged up to 1 year.

Anejo = 1-3 years.

Extra Anejo = 3+ years.

For margaritas, we always stick to a blanco or reposado (preference is always the reposado). Everyone thinks something different, but personally I think and anejo or extra anejo should only be sipped.

3. Price & Preference

Price, as you’d guess, gets more expensive the longer it’s aged. Another reason to stick with a blanco or reposado for cocktails. I’m hesistant to say this because it’s not always true, but often times if you cheap out on a bottle you’ll likely be paying for it in taste. Like I said, there are exceptions to the rule & when you find one it’s amazing!

Once you’ve established your price point, start switching it up. You’re never going to know your preferences until you try a few. If you can try two different kinds side by side, do it! Otherwise, make yourself some notes to compare bottles as time goes on. There is no right way to enjoy tequila, except with good company.

What do you need to make the best classic margarita?

1. Shaker/Bar Set

We use this one from amazon. I like it a lot for the loads of stuff you get with the set. It has basically everything you could need for a craft cocktail.

2. Glassware

You can go a few different directions here. The classic marg glass or the rocks glass are the most typical. I like the rocks glass personally, but I included my fav for both! The marg glass is better for a hosted dinner in my opinion!

Maragrita Glasses:

• I love how unique & modern these ones are from amazon!

Rocks Glasses

• Our go-to’s from amazon. They’re affordable, luxurious, and hold up super well.

3. Citrus Juicer

Handheld juicers get the most yield in my opinion. I don’t think you need to get the different lemon & lime ones, the lemon one works just fine for limes.

Here’s a good one from amazon.

@ahousetohomey

Hellooo new series 🍾 I like to say that Cory (my husband, if you’re new here) is the mixologist & I’m the taste tester (& occasional creative consultant lol). He’s always loved craft 🍸s, and for a while I’ve been sharing some in my weekly newsletter. Instead of keeping them only in the newsletter, now we’re going to be posting a new drink idea each week on here! (N/A options too – of course!) The full recipe will always be posted on the blog on the following Wednesdays & newsletter subscribers get them straight to their inbox! You can find the blog directly on my website, or sign up for the weekly newsletter (which has other good stuff!) to get a reminder email! Both are 🔗 in my bio! This margarita is my favorite classic recipe & a constant go-to in our house. It’s perfect a perfect easy drink recipe for hosting & you can even prep some of it ahead of time. Disclaimer: enjoy responsibly – 21+ only. #cocktailswithcory #margmonday #summerdrinks #hostingdrink #margarita #easyrecipe

♬ original sound – Megan

Follow me on TikTok and Instagram for more hosting content!

What to know about making a classic margarita…

To salt or not to salt… That is the question. If I’m having a really delicious classic marg, I don’t prefer salt. Do whatever your heart desires, but if you’re making margaritas for guests, I always reccomend only a half rim of salt.

Fresh lime juice is the most important consideration for a good margarita. Well, after the tequila I suppose. Don’t skimp on this. No “lime juice” bottles or pre-made mixes. Get good limes, & juice them up. You can batch prep by squeezing all your limes ahead of time & storing the juice in the fridge. I use this mixing glass, so when I bring it out when hosting it isn’t an eye sore.

Crushed ice is best, but if you don’t have it on hand we just pour the marg (ice & all into the glass). We do this because the drink is best when it dilutes a little faster since it’s on the stiffer side.

That’s just about every consideration we make when creating a classic marg. Now onto the recipe! As always, enjoy responsibly 21+.