January 15, 2018



  • 50ml of Tequila
  • 25ml of Freshly squeezed lime juice
  • 25ml of Cointreau or Triple Sec
  • Garnish with a wedge of lime
  • Preferred glass would be a a Marguerita glass if served with rocks, or a martini or coupe if without. Don't forget to sat the rim!

I like my Margueritas shaken rather than the blended frozen ones. This harps back to when I was first in Mexico, and was eating at a beach side shack (y'know, the ones that your hotel advises not to visit). They served me the most wonderful food and drinks all day, and not a blender in sight. It was probably too hot to do a blended drink justice, and the rocks seemed easier to drink on that hot beach. Besides, blended drinks seem a little wimpy to me, too much water.

I served many years in a bar in Covent Garden making drinks for the Britpop crowd. A potent shaken marguerita also seemed to fit their "live fast, fall over" lifestyle, and there were many nights serving these up for the likes of Blur, Elastica and Chapterhouse. There was a lot of carnage and many smashed glasses. Alas, many memories...

And then there is the common spelling of the drink's name... I never liked the "Margarita" spelling. I prefer to add a "gue..." in there to make it roll off the tongue a bit better. Roll the R a little as well. Nice.

I digress...

Grab a cocktail shaker and fill it with ice. Load it with the Tequila, Cointreau and lime juice. Throw some lime wedges in there as well if you'd like a bit of bitterness. Shake the crap out of it, and then pour it into a salt-rimmed glass. If you'd like it neat, hold back the ice. If you'd like to take your time drinking it, allow the ice to follow into the glass. Perch the lime wedge on the rim and serve.

Best served with a beer chaser.