Perfect Margarita

Needs no introduction. Use good tequila and you can thank me for a slightly less terrible hangover the next day.

Over time (aka countless pitchers of margaritas), I’ve learned that I prefer Cointreau over Grand Marnier. I always feel fancy ordering a Cadillac margarita at restaurants, but Grand Marnier has a heavier, more syrupy texture with stronger oak and vanilla flavors. Great, but not exactly what I want in a margarita. Cointreau is a much cleaner flavor, and we use just a splash and balance it out with fresh OJ for the perfect well-rounded taste.

Makes two margaritas, but easily scalable if you’re in the mood for a whole pitcher.


  • Kosher salt
  • Ice
  • 4 oz (1/2 cup) blanco tequila, I prefer Casamigos
  • 4 oz (1/2 cup) freshly squeezed lime juice
  • 1.5 oz (a shot) Cointreau
  • 1.5 oz (a shot) of freshly squeezed orange juice
  • 1 tsp light agave
  • Limes, for garnish


  1. Pour a layer of salt onto a small plate. Run a wedge of lime along the rim of your glass. Dip the top of the glass into the salt to salt the rim. Add ice cubes to the glass and set aside. Repeat with the second glass.
  2. Fill a cocktail shaker with ice. Add the tequila, lime juice, cointreau, orange juice, and agave. Place the lid on the shaker and shake vigorously for 30 seconds. Strain into glasses and garnish with a wedge or slice of lime.