re: Water is a key ingredient in a margarita.

Tequila, Lime, orange liqueur, simple syrup, splash of soda. Served over ice. Definitely better when diluted a bit, especially when using a 40% abv orange liqueur.

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Shaker adds water. I just mix over ice.

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Yes it does, which cuts down the drink intendedly so.


The problem with your technique is that you are using water before ever cooling the drink down. You are using it as an ingredient, and this should never be the case. The moment you pour your warm mixture over ice you further dilute it with the melting of that ice.

Shaking it cools the mixture properly and adds the perfect amount of water to cut down the drink appropriately.


Your second problem is using premix solution. Throw that shite out! Just grab some cheap, delicious limes. Juice those puppies, save the juice in a squirt bottle and mix with tequila, 3sec (a good one please) and a squirt of agave as others have stated. SHAKE with ice, strain over fresh ice in a salt rimmed glass and enjoy the perfect margarita. Leave out that extra water.


My mixture is:

2oz teq
1oz lime
.5 oz 3sec
squirt of agave

shake, strain, enjoy


(someone may have posted this exact measurement, and if so then they have the best proportions)

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The key ingredient in a margarita is a Paloma

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Paloma is a drink from Mexico, which is different than a margarita. Paloma in Spanish means dove. Grapefruit is toronja in Spanish.

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Shake 20 times.

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That escalated quickly

Guava Nectar (not agave) is a key ingredient y’all are missing ...

Guava Margaritas are bomb.

Bottle of margerita mix in one hand, bottle of Cuervo Gold in the other.

Let’s be real anyway, a great caipirinha > margarita.

Cuervo's the tequila I cut my teeth on. I used to drink cheap bourbon and cheap vodka, too.

I quit drinking the hard stuff in 2008.

2 Oz. Blanco Tequila
1 Oz. Lime Juice (fresh squeezed only)
1/2 Oz. Agave nectar

Add to a shaker filled with ice, shake for about 10 seconds, strain and pour over an ice filled glass.

Doesn’t need much else.

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Dean Fearing, the well known Dallas chef, makes them like this:

A bit of ice
1 jigger of tequila
1 jigger of freshly squeezed lime juice
1 jigger of Cointreau

Add ingredients to shaker.
Shake 20 times.
Place in a rock glass and garnish with sliced lime.

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A good margarita only needs 3-4 ingredients. The fourth being a bit of simple syrup or agave nectar to add a touch of sweetness to the bitterness of the lime juice.

Plus, for me, tequila is the LONE spirit I won't drink unless it is top shelf. The cheap stuff is horrible. Life doesn't get much better than downing margaritas (with very smooth tequila) on a hot day while sitting on a patio near a beach.