Classic margarita recipe: the 2-1-1 ratio
The classic margarita recipe is 60 ml tequila, 30 ml triple sec and 30 ml freshly squeezed lime juice — a 2-1-1 ratio — shaken with ice and poured into a salt-rimmed glass with a lime wheel. That is it. This is a homemade margarita from scratch: no sour mix, no bottled lime juice, no pre-made margarita mix. The gap between a margarita made from scratch and one made from a bottle is not subtle, and it comes down almost entirely to the lime. The calculator above scales every measure to as many glasses as you need, up to twelve, and switches between the on-the-rocks and frozen builds.
The three things that make a perfect margarita
First: fresh lime juice, squeezed the same day. Bottled lime juice is cooked and tastes it; this single swap does more for the drink than anything else. Second: balance the sweetness to your limes. Limes vary a lot, so taste the shake — if it is sharp, a bar spoon of agave syrup rounds it off without making it sweet. Third: shake hard and serve immediately, because a margarita is at its best cold and slightly diluted, and it falls apart as it warms. Get those three right and you have a perfect margarita; everything else is preference.
Best tequila for margaritas
Look for one thing on the label: 100% agave. Anything else is a mixto, cut with up to 49% other sugars, and it is the usual reason a margarita tastes harsh or gives you a headache. Beyond that, blanco (unaged) is the standard choice — bright, peppery, clean, and it lets the lime lead. Reposado (rested in oak for a few months) makes a rounder, slightly warmer margarita with a hint of vanilla, and it is a good choice if you like a softer drink. Añejo is generally wasted here: the oak fights the citrus. You do not need an expensive bottle, just an honest one.
Frozen margarita vs on the rocks
Same recipe, different texture. On the rocks, you shake the drink with ice and pour it over fresh cubed ice: sharp, bracing, the tequila clearly present. A frozen margarita is the same 2-1-1 blended with about one cup of ice per serving until it is smooth and slushy — sweeter-tasting, softer, more dilute, and much easier to drink in the heat, which is exactly why it took over Tex-Mex restaurants. Use the toggle in the calculator above to switch between the two: the ice measurement changes with it (cubes for the rocks, cups of crushed ice for the frozen).
Salt the rim, or don't
Rub a lime wedge along the outside edge of the glass, then roll that edge in coarse salt on a plate. Salting only the outside matters: it keeps the salt from sliding into the drink and turning it briny as it sits. Traditionalists salt the whole rim, plenty of bars salt half of it so the drinker can choose, and skipping it entirely is perfectly legitimate. Salt sharpens the lime and takes the edge off the tequila — it is doing real work, not just decoration.
Please drink responsibly. Alcohol strength is an approximation based on standard tequila (about 40% ABV) and triple sec, and does not account for ice melt.
Frequently asked questions
What is the correct ratio of tequila, triple sec and lime in a margarita?
2-1-1: 60 ml tequila, 30 ml triple sec, 30 ml fresh lime juice. That is the classic proportion and the one used by most bars. If your limes are very sharp, add a bar spoon of agave syrup rather than changing the ratio.
What are the ingredients of a classic margarita?
60 ml tequila (100% agave), 30 ml triple sec, 30 ml freshly squeezed lime juice, ice, coarse salt for the rim and a lime wheel. Nothing else — a real margarita from scratch uses no sour mix and no bottled juice.
How do you make a frozen margarita instead of one on the rocks?
Same 2-1-1 recipe, but blend it with about one cup of ice per serving instead of shaking, until it is smooth and slushy. Serve immediately in a chilled glass. It tastes sweeter and softer than the rocks version because it is more diluted and much colder.
Can you make a margarita without alcohol?
Yes — a virgin margarita. Replace the tequila and triple sec with a non-alcoholic tequila alternative and a splash of orange juice (or an alcohol-free triple sec), keep the fresh lime, add a little agave syrup to balance, and shake with ice. Salt the rim as usual.
What is the best tequila for margaritas?
Any 100% agave tequila — that is the only label detail that really matters. Blanco is the classic choice (clean and bright, lets the lime lead); reposado gives a rounder, slightly oaky margarita. Skip mixto tequilas and skip añejo, which is wasted in a mixed drink.
How do you make a spicy margarita?
Muddle 2–3 slices of fresh jalapeño in the shaker before adding the rest of the classic recipe, then double-strain. Add a pinch of chilli salt to the rim. Nothing else changes.
What is a skinny margarita?
The same drink with the triple sec removed: 60 ml tequila, 30 ml fresh lime, and about 15 ml of agave syrup in its place, shaken with ice. Fewer calories, less sweetness, and the tequila comes through more.
Do you have to salt the rim of a margarita?
No, but it helps. Salt sharpens the lime and softens the tequila. Rub the outside of the rim with lime and roll it in coarse salt — salting only the outside keeps it from falling into the drink. Salting half the rim is a good compromise.