Classic Margarita

Method

1. 1Salt the rim. Run the cut side of the lime wedge around the outer edge of a rocks glass — just the rim, not the inside, so the salt doesn't fall into the drink. Pour the salt onto a small flat plate and press the moistened rim into it, rotating until you have an even crust. Fill the glass with ice and set aside.
2. 2Juice the limes. Squeeze fresh limes until you have 30 ml. This is non-negotiable: bottled lime juice contains preservatives that give a flat, bitter aftertaste no amount of good tequila can fix. Roll limes firmly on the counter before cutting to get every drop.
3. 3Combine ingredients. Pour the tequila, Cointreau, lime juice, and agave syrup (if using) into a cocktail shaker. The 2:1:1 ratio is the professional standard — it balances the alcohol punch against the brightness of lime and the sweetness of the liqueur.
4. 4Shake. Fill the shaker two-thirds full with ice. Seal it and shake hard for 15–20 seconds — long enough that the outside becomes genuinely frosty. This isn't just about chilling; vigorous shaking dilutes the cocktail by the right amount, softening the edges of the alcohol.
5. 5Strain and serve. Pour through the shaker's strainer into your prepared glass. The drink should be beautifully clear — no ice chips or pulp. Garnish with a lime wedge or wheel on the rim. Drink immediately.