The Best Way to Make a Margarita
Although its roots are deep—world traveler and drink god Charles H. Baker reported a concoction containing tequila, lime, and orange bitters as early as 1939, and the drink itself was around in the \’40s—the margarita is really a child of the \’70s. But since that time, it\’s been one of the ultimate go-to cocktails for summertime and, well, pretty much any other time, too.
The key to a great one is making sure to use good, 100 percent agave tequila (silver is most common, but añejo can add a dash of smokier flavor). Anything less and you\’ll have a subpar margarita that will give way to a world-class hangover.
- 2 oz. silver tequila
- 1 oz. Cointreau
- 1 oz. lime juice
- cocktail glass
- coarse salt
- Chill a cocktail glass, and then rub its rim with lime juice and dip it in coarse salt.
- Add tequila, Cointreau, lime juice, and ice together in a cocktail shaker.
- Shake and then strain into the glass over ice.