My feelings about how you make a basic margarita hinge upon the use of actual limes, juiced at the time the drink is made. I understand that at times there may not be real limes available, but I must insist that the best margarita is one with limes squeezed right then and there. I also posit that a true margarita is on the rocks with a salted rim. Also, this tool will make it easy to squeeze those limes.
- 2 oz Tequila,
- 1 oz Lime juice
- 1 oz Cointreau (or another citrus liqueur such as Triple Sec)
- Rub the rim of the glass with the lime slice to make the salt stick to it. Shake the other ingredients with ice, then carefully pour into the glass (taking care not to dislodge any salt).
- Garnish and serve over ice.
- Standard garnish: Lime slice, Salt on the rim