Margarita: Recipe and Ingredients | Giovanni Ceccarelli

How to make a perfect Margarita

recipe Cocktail Engineering Margarita ricetta giovanni ceccarelli

In this article, we will see the recipe and the preparation technique of Margarita, the most famous Tequila drink in the world.

As always, we will not deal with history but only with ingredients and technique.

cobbler shaker giovanni ceccarelli cocktail engineering

Cobbler shaker


  • 5cl Tequila blanco 100% agave
  • 2l orange liquor
  • 1.5cl fresh lime juice


  • Shaker, better if cobbler
  • Lime squeezer
  • Jigger
  • Strainer and fine mesh sieve
  • Serving cup


Margarita’s preparation is quite simple.

First, you need to chill the serving cup. It can be done with ice or putting it time ahead in a fridge or freezer. This last solution is more convenient if you decide to drink it with the famous salted rim.

Pour all the ingredients into a shaker (preferably a cobbler), add a lot of ice and shake hard for no more than 6-7 seconds.

Time affects both cooling and dilution. Over 10-12 seconds, there is no temperature advantage, but only dilution increases. I shake about 6-7 seconds. Click here to discover more about time and dilution.

After shaking, strain the drink in the cup. If you want, in addition to the strainer, you can also use a sieve (double strain) to retain even the smallest ice flakes.

margarita sale giovanni ceccarelli salt cocktail engineeringBefore you try to prepare this drink I’ll give you some further advice:

  • Use a good 100% Agave Tequila, such as Calle 23 or Ocho. If you use this type of product it will be spontaneous using a bit more Tequila than the IBA guidelines indicate;
  • Lime juice is good to be squeezed at the moment, because it oxidizes very quickly. If you are interested in finding out more about lime click here and to learn on how to preserve the juice better click here;
  • As orange liqueur, you can use a good Triple Sec like Cointreau. However, slightly breaking the rule, I recommend using Aurum. It’s orangey, Italian and it’s great;
  • Serve salt on the side;

Salt is salt, but some types of salt, such as Maldon, or Cervia salt, have a slightly different consistency (for the shape of the grains): the grains are more pleasant on the tongue.

Happy mixing,

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