The whole drink rides on fresh lime juice; bottled sour mix tastes flat and candied where real lime tastes bright and clean. Shake it hard with ice so it chills and dilutes to the right point, and salt only half the rim so you can choose each sip.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep5 min
Cook0 min
Makes1 drink
CuisineMexican
Cost$
VeganGluten-free
The Ingredients — and where to get them
Cook for1drink
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Blanco tequila
A 100% agave blanco tastes clean and grassy; mixto tequilas turn it harsh. Buy this fresh and local.
2 ozrecommended
Local / market
Fresh lime juice
Squeezed to order; the acid is the backbone and it goes dull within hours.
Can you make Margarita ahead of time? — Best fresh
Best made fresh and served soon — it loses its edge standing around. You can prep the parts ahead, but finish and serve it close to the table.
Is Margarita gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Margarita vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
Made it, tweaked it, or recognize which restaurant this tastes like? Leave a note — first-name basis, no account.
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