15 Ways to Make a Meaner Margarita

Margaritas are good any way you shake ’em. But they can always be better. Follow these tips for one mean marg.

15 Ways to Make Your Margaritas Better

Raise your margaritas to the roof! Here’s how:

1. Squeeze those limes. The difference between bottled and fresh is just so so obvious.

2. But squeeze your limes 4-10 hours before you make your margaritas. It seems to take away some of the harsh acidity while bringing out the limeyness (read more about this here).

3. Use a good-quality tequila and orange liqueur. Look for 100% agave tequila and brand name Triple Sec or Cointreau for the orange.

4. Make it boozier by using Cointreau instead of Triple Sec. It has a higher alcohol content and results in a very slow-sipping drink.

5. Or…skip the orange liqueur entirely. Say what? Yes! Instead splurge on a really good blanco tequila and let it rock your drink.

6. Make a flavored salt rim mixture, like this Salty Sweet Citrus Rimmer, for extra flavor and color.

7. Or try using flaky sea salt instead of table salt or kosher salt. We did the taste test between the three. The salt matters!

8. Chill the margarita glasses for 30 minutes before serving. It makes rimming the glasses much easier. And keeps your drink coooool.

9. Get the low-down on customizing a margarita to your own taste buds here. Getting it just right for you is the way to go.

10. Add fresh fruit. Lime or lemon slices are always good, of course. But sliced strawberry or blueberries popped in are a new twist.

11. Sometimes the lime juice is too harsh, or maybe you don’t like the flavor of so much booze. Add simple syrup or agave nectar for some sweet.

12. Shake your margaritas, don’t stir. Shaking creates the tiny bubbles that make a marg cloudy, frothy and generally awesome in appearance.

13. Ice matters. Really. Look for big cubes. They’ll cool the drink quickly while not melting as much and diluting the drink. Avoid crushed and hallowed-out ice.

14. Choose only the ripest of limes. The skin should be soft and shiny. Rub it and a citrus scent should blast out.

15. As in the picture above, add a sprig of mint. With the lime and tequila, it’s a hit. Other herbs that work in a margarita are cilantro and basil. Basil is especially nice if you use lemons instead of limes. Here’s our recipe for a Lemon Basil Margarita.

Amy Bowen

Amy had no clue how to cook until she became the food reporter for a daily newspaper in Minnesota. At 25, she even struggled with boxed mac and cheese. These days, Amy is a much better cook, thanks to interviewing cooks and chefs for more than 10 years. She even makes four cheese macaroni and cheese with bacon, no boxed mac in sight. Amy is also on the editorial team at The Cookful.