Here’s his go-to salt recipe:ġ tbs granulated sugar1/2 tbs crushed pink peppercornsĪll mixed together thoroughly 6. Ordonez prefers medium coarse sea salt, but what you choose for your margarita should depend on your flavor preference. REGULAR SALT IS FINE, BUT YOU CAN ALSO KICK IT UP A NOTCH. “A light rub should reveal a rich citrus aroma.” 5. When picking limes, “look for soft, shiny skin,” Ordonez says. If you’re not near your freezer, though, you should look for big, solid ice cubes and avoid crushed or hollow ice. USE THE RIGHT ICE AND LIMES.Īccording to Ordonez, what you’ve got in your freezer is “as good as it gets” for your margarita. “Remember, I might like soccer while you prefer football,” he says. He recommends looking for the same qualities you enjoy in a sipping or shooting tequila when picking your margarita tequila.

When it comes to choosing which type of tequila to use, “the best tequila for a margarita should be a silver/blanco, as the natural agave flavor and the true tequila taste are those of the un-aged spirit,” Ordonez says. “Your cocktail can only be as good as the worst of its ingredients,” Ordonez says, so lime concentrate and cheap tequila are a no-no. Shaking with ice not only chills the drink and blends the ingredients completely, it also introduces the tiny air bubbles that give a margarita its cloudy, frothy, and delicious appearance. You always want to shake any drink that contains citrus and fruit juices, Ordonez says. MAKE SURE YOU SHAKE, NOT STIR, YOUR MARGARITA. To get accurate measurements, use a jigger or an ounce measuring cup, and make sure you have a good cocktail shaker or blender on hand to mix everything up. 50 oz triple sec (Ordonez recommends Citronge Orange liqueur) Instead, here's his fool-proof recipe for a traditional margarita:Ģ oz tequila (Ordonez prefers Patron Silver)1 oz fresh lime juice. “Generally, everyone says equal parts tequila and lime,” Ordonez says. The most common mistake people make when mixing a margarita is adding way too much lime juice. MAKE SURE YOU’RE ADDING ENOUGH-BUT NOT TOO MUCH-OF YOUR INGREDIENTS. (Or maybe even earlier-we’re not judging!) We asked Estaban Ordonez, a consultant at International Cocktail Group and Manhattan’s Church Street Tavern, for a few tips that will help you take your margaritas to the next level-all summer long. Happy Cinco de Mayo! Chances are, you’ll be throwing back a margarita or two once the clock strikes 5 p.m.

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