A good margarita is three ingredients, done right, served cold. Most people get at least one of those things wrong — and then wonder why their margaritas don't taste like the ones they order out. Here's the recipe we come back to every time, plus variations for when the occasion calls for it.
Key takeaways
- Use 100% agave blanco tequila — it's the most versatile and makes the best margarita.
- Fresh lime juice only. Bottled is not the same.
- The Saltist Himalayan Salt Margarita Glass replaces the salt rim entirely — no prep, no mess.
- Shake hard for 15 seconds — you want it properly cold and slightly diluted.
- The same recipe scales for a crowd: batch in a jug, let the glasses do the salting.
What's the best margarita recipe?
Classic margarita, serves 1:
- 60ml blanco tequila (Espolòn, Olmeca Altos, or Patrón Silver all work well)
- 30ml fresh lime juice
- 22ml triple sec or Cointreau
- Ice
- Your Saltist Himalayan Salt Margarita Glass
- Fill your Himalayan Salt Margarita Glass with ice and set aside to chill while you build the drink.
- Add tequila, lime juice and triple sec to a cocktail shaker with a generous handful of ice.
- Shake hard for 15 seconds — properly cold and slightly diluted.
- Empty the ice from your glass and strain the margarita directly in.
- No salt rim needed. The glass does that for you.
Why does the Saltist salt glass make a better margarita?
A traditional salted rim requires a lime wedge, a plate of salt, and a rim that's either uneven or too heavy. The Saltist Himalayan Salt Margarita Glass replaces all of that. Each sip picks up a consistent, mineral-rich salt hit from the natural Himalayan salt — it enhances the flavour of the tequila and lime the same way a rim does, without the fuss and without salt falling into the drink.
You shake, you pour, you're done.
How do you make a spicy margarita?
Add 2–3 thin slices of fresh jalapeño to your shaker before the ice. Muddle gently, then add tequila, lime and triple sec. Shake as normal and strain into your salt margarita glass.
The mineral salt from the glass and the heat from the jalapeño are a combination that genuinely shouldn't work as well as it does. It does.
How do you make a frozen margarita?
Blend 60ml tequila, 30ml lime juice, 22ml triple sec and 1.5 cups of ice until smooth. Pour into your Saltist salt margarita glass. Drink immediately.
Particularly good on a 35-degree Australian summer afternoon, which is to say: often.
How do you batch margaritas for a crowd?
Scale the recipe by the number of guests and combine in a large jug with plenty of ice. Keep refrigerated until you're ready to pour. The Saltist salt margarita glasses handle the individual salting — no salt rims to prep at any scale. This is precisely why they're a staple for weddings, events and large gatherings.
Which tequila is best for margaritas?
Blanco. Its bright, clean agave character is what the lime and salt are working with — reposado's oak notes compete, añejo is better sipped. Good starting points: Espolòn Blanco, Olmeca Altos Plata, and Don Julio Blanco if you want to go a step up. The salt from a Himalayan glass enhances whatever you put in it, but the better the tequila, the more pronounced the effect.
Frequently asked questions
Do I need a salt rim if I use a Saltist margarita glass?
No. The Himalayan salt glass provides a consistent mineral salt with each sip, which functions in the same way as a salted rim — without the preparation, mess or uneven coverage.
Can I use Cointreau instead of triple sec in a margarita?
Yes — Cointreau is a type of triple sec and a great choice. It's slightly higher quality and makes a noticeably cleaner drink. Use the same 22ml measure.
Can I use bottled lime juice in a margarita?
It'll work in a pinch, but fresh lime juice makes a noticeably better margarita. The difference is worth the extra minute.
How long should you shake a margarita for?
15 seconds, hard. You want the drink properly cold and very slightly diluted from the ice — this softens the spirit and integrates the citrus.
Can I make a margarita without a cocktail shaker?
Yes — combine the ingredients in a glass over ice and stir well for 30 seconds. It won't be quite as cold or aerated as a shaken version but it works perfectly well.
What glass is best for margaritas?
The Saltist Himalayan Salt Margarita Glass — it replaces the salt rim and delivers a consistent mineral salt hit with every sip, enhancing the tequila and lime in a way no standard glass can replicate.
