For those who can still drink tequila after their college spring break years, there’s something so refreshing about a traditional lime margarita on the rocks, especially as the weather warms up around us. Though if you’ve ever seen one of those cautionary articles or TV segments about which drinks to avoid, these tangy booze bombs are often at the top of the list. But if you stick with traditional ingredients, rather than that jug of neon, chemical mess from the liquor aisle, you can cut the calories and sugar by half or more (these are around 250 calories!!!) and get some real vitamin C while you’re at it.
For those in the drink-slinging “know”, this recipe is essentially broken down into parts, which for cocktails is ideal, as you can scale it to your needs. On this occasion, I made a pitcher, so instead of measuring by the ounce, I measured by the cup, but the recipe is provided for an individual serving. I do recommend making a batch though, because you’ll definitely be back for refills, and after a few, measuring just ain’t that easy any more 😉
2 ounces tequila (whichever kind you like or have on hand)
1 ounce orange liqueur (such as triple sec or a pricier brand version)
1 ounce fresh-squeezed lime juice
1 ounce orange juice
1/2 ounce agave nectar
1 ounce water
Kosher salt and lime slices, optional garnishes
- For optional salted rims: Pour a couple tablespoons of kosher salt onto a small plate. Rub a lime wedge around the rim of the glass then place the wetted rim into the salt, twisting and applying light pressure so that the salt will adhere to the lime and glass. If possible, let the glasses sit for a few minutes so that the salt can firm up around the rim.
- In a measuring cup (or pitcher if making several), combine the tequila, orange liqueur, lime and orange juices, agave nectar, and water. Stir.
- Add ice cubes to your glass(es), pour margarita on top, garnish with a lime slice and enjoy responsibly…or not.