How To Make The Perfect Margarita (INFOGRAPHIC)

Have you ever wanted to learn how to make the perfect margarita? It's not that difficult when you know the right ratio -- most bartenders, like Gary Regan, rely on a 3:2:1 ratio, which translates to 3 parts tequila, 2 parts Cointreau and 1 part lime juice. But what if you want it a bit sweeter? Some mixologists add a little simple syrup to sweeten the cocktail, but many don't find it necessary at all. So what makes the perfect margarita?

The Three Main Liquids

First, a good-quality silver (blanco) tequila is key and it should be made with 100 percent agave (see our taste test to know what's good). Next, Cointreau (which is a brand of orange liqueur categorized as a triple sec) is the best -- you should not be trying to go upscale by using Grand Marnier (orange-infused Cognac) because the flavor is too heavy for cocktails. Instead you want the light and bright flavor of a good-quality triple sec. Finally, lime juice is the crowning touch to the perfect margarita -- the acidity helps balance out all the flavors.

Sweetener

Many bartenders make their margaritas without sweeteners -- the Cointreau is usually sweet enough so no additional sugar is needed. But that doesn't mean the margarita recipe is set in stone. In his book "The Craft of the Cocktail," famous bartender Dale Degroff makes his margarita without simple syrup, but it's not his be-all and end-all recipe. In his follow-up book "The Essential Cocktail," Degroff offers tips on adjusting the cocktail for personal taste by using anywhere between 1/4 to 1/2 parts simple syrup (the complete ratios are adjusted to fit). So really, sweetness is a decision entirely up to the drinker (with some communication made to the individual making the cocktail). And if you've ever had a store-bought margarita mix, you know those are loaded with tons of sweetener.

Salt

Some people like their margaritas with a salted rim and others without, but salt is actually a necessary ingredient in the perfect margarita. We all know salt is used in cooking because it heightens flavor. Well that's exactly what it does in the margarita. The salt balances the drink by toning down the lime juice's acidity and bumping up the noticeability of sweetness. It's a good idea to salt only half the cocktail glass so that the drinker can test the flavor from each side.

Check out this handy infographic from RSVLTS.com for a visual guide on the perfect margarita ratio (without simple syrup).

Infographic from RSVLTS.com.

Also see:
The Best Cheap Tequilas For Margaritas
The Best Margarita Mixes

Related on HuffPost:

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Comments

[Jennie Mcmasters]

05:54 PM on 06/27/2012

The perfect margarita is always made with the perfect tequila. And the perfect tequila is OZ'S Gold Special Reserve Gold Tequila. Yes, this special tequila has pure 38 carat oz's gold flakes floating around inside the bottle. The only one of it's kind in the world. You can see and taste the difference.
With that being said, you cannot buy OZ'S Gold Special Reserve Tequila in stores, the only place we have been able to find it is at ozsgold.com. Or you can order it directly from Oswald Pelaez better known as Mr. Gold Finger, just call Mr. Oz at phone no. 828-777-5222. Oh, and he also provides high paying jobs to those that invest in ozsgold.com. His ventures are guaranteed by OZ himself, just check him out on Facebook. His margaritas hit the spot every-time, give em a shot. Pardon the pun, the shot. Ha Ha

[rbergstrom]

02:21 PM on 05/05/2012

The perfect margarita or any drink is what tastes best to YOU, not the person writing the book !

[Viking86]

11:59 AM on 05/05/2012

The secret to a perfect Margarita is Don Jose's in Kearny Mesa, San Diego, CA. And the two finest bartenders in the world! Unfortunately, DOn Jose's closed many years ago and the bartenders have retired..........

[weaselbear]

10:26 AM on 05/05/2012

My ratio with similar ingredients is 1/3 ; 1/3 ; 1/3 (Pure Agave Tequila, Orange Liqueur; Rose's Lime). From a bartender in a quiet mountain bar in Northern California in the 1960's). And who says only a certain ethnic group is the only one certified to create anything. Think beer and wine for example.....

[Maddog51]

11:59 AM on 05/06/2012

Me too. 1/3;1/3;1/3, with a squeeze of lime. As the T-shirt says: One Tequila, Two Tequila, Three Tequila...Floor.

[weaselbear]

01:54 PM on 05/06/2012

Good on ya! I forgot - on the rocks. No mixology mental gymnastics - I can eyeball the container and get the thirds close enough....with 2/3 alcohol it won't matter much after the first two drinks anyway. However, when I do measure I don't use ounces but the metric system since my freezer jug is one liter. With that in mind it's 5 O'Clock somewhere. Were tagged "Hollywood's Killer Margarita," or HKMs by my fighter pilot friends a few years ago (in the 70s).

[Bubbabassman]

08:27 AM on 05/05/2012

As a mixologist for approximately 30+ years, I have come up with a few recipes during this time. My claim to fame, believe it or not is the "Cadillac Margarita." In the early eighties I was employed by a mexican restaurant chain in California and invented, yes it was me, this recipe: Sauza Conmemorativo tequila; Cointreau; specially made sweet and sour; after constructing this drink and just before serving, you "float" Grand Marnier" on the surface and "Voila" Cadillac Margarita! It should be noted that ALWAYS use kosher salt and NEVER, NEVER use table salt!!

[Subina]

02:13 PM on 05/05/2012

Yep! That's what I drink and make at home. However, for a little sweetener, I use, if I can get it, something called Mi-Lem, it's a sweetened kind of Lemon juice but not "perfumey" like Rose's Lime Juice. It's usually found in the "bar" section of supermarkets. You can make sours and all other cocktails that are citrusey with Mi-Lem. I don't use as much as it says to on the bottle for the Margarita--I use very little just for that touch of sweetness. 3 oz of Premium Tequila, 1 to 1 1/2 oz of Cointreau, about 3/4 oz of Mi-Lem. Mix or shake with PLENTY of ice, pour into Margarita glass, add lime wedge or float a lime wheel and top off with a little float of Grand Marnier. Everyone loves my 'Ritas. One more thing--Don't ever order Frozen 'Ritas-you're kind of missing the point if you do. Feliz Cinco de Mayo!

[iridium53]

10:58 AM on 05/01/2012

Well, that's useful.

Only a New York based publication would take the word of a New York bartender about how to make a Mexican drink.

Why not ask a New Yorker how to make a good Caesar Salad too? Another Mexican dish.

Just how stupidly geocentric can Huffington Post become?

[Bubbabassman]

08:39 AM on 05/05/2012

It should be noted that the only time you garnish with a lime wedge is when the cocktail is on the rocks! On the "Amaretto Di Saronno" commercial you see he "bartender" garnish with a lime wheel. In the world of mixology this would be considered ludicrous! The lime wedge however, should be squeezed and then dropped into the drink. You DO NOT garnish cocktails just because you think it looks pretty. Some get garnishes and some make you look ignorant for garnishing a 7 & 7 for example, unless of course the customer wants a twist,which is lemon peel, not wedge!!!!!!!!!

[Subina]

02:14 PM on 05/05/2012

Disagree