The Staff
of Valet.

We're not getting into the margarita recipe debate. It's clear everyone has their favorite. But whether you're an aficionado or neophyte, one thing is clear, fresh lime juice is a must. Bottled mixes are full of high-fructose corn syrup and artificial flavors that mask the delicate taste of the tequila (you're using 100% agave, right?). If you don't want your marg to taste like funky Kool-Aid, take some time to squeeze a few limes. This citrus juicer from Williams-Sonoma ($20) won us over because of its efficiency and practical design.

On the Rocks
  • 1 1/2 oz. tequila
  • 1 oz. lime juice
  • 1/2 oz. Cointreau
    (not Triple Sec)
  • Salt for glass (optional)
Instructions (Display)
  • The first frozen margarita mix was invented in 1971 for Dallas restaurant Marianos.
  • 6 oz. frozen limeade concentrate
  • 5 oz. tequila
  • 1 oz. good-quality orange liqueur, such as Cointreau or Grand Marnier
  • 3 cups ice
Instructions (Display)

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