The perfect Margarita ratio (and how to make a Chilli Margarita)

A Margarita is three ingredients — tequila, lime, something sweet — which is exactly why it's so easy to get wrong. Too much lime and it's a wince. Too much triple sec and it's a pudding. The bottled ones from the supermarket usually solve this with sugar, which is why they taste nothing like the one you had on holiday.

This is the ratio we settled on after months of testing behind the bar, plus everything else you need to make one properly.

The classic ratio

The bartender's Margarita is 2 : 1 : 1 — two parts tequila, one part lime, one part orange liqueur — often nudged with a touch of agave. Our Margarita Mix is that lime, agave and orange element already balanced, so at home the ratio becomes simply:

75ml Margarita Mix + 50ml tequila. Shake with ice. Done.

That gives you a drink with the tartness of fresh Mexican lime, the roundness of organic blue agave and a whisper of blood orange — without the sugar bomb.

Used in this recipeMargarita Mix — 750ml, makes 10£11.25 · just add tequilaShop now →

Which tequila should you buy?

Two rules. First, look for "100% agave" on the label — anything that doesn't say it is a "mixto" padded out with other sugars, and it's what gives tequila its bad reputation. Second, for a Margarita choose a blanco (also called silver or plata): it's unaged, so you get the clean, peppery agave flavour that lime loves. A reposado is lovely to sip but its vanilla and oak notes fight the citrus.

You don't need to spend a fortune. A £25–30 supermarket 100% agave blanco makes a better Margarita than a £60 sipping tequila.

Salt rim: half, not whole

Salt only half the rim. It lets your guest choose a salty or clean sip, and it stops the last third of the drink tasting like the sea. Use flaky sea salt, not table salt, and press the glass into a saucer of it rather than rolling — you want salt on the outside of the rim, not in the drink.

The Chilli Margarita

The spicy Margarita has gone from bartender's secret to the most-requested twist on our menus in about three summers. The trick is gentle heat that builds, not a jalapeño ambush. Our Chilli Margarita Mix uses real chilli extract against fresh lime and agave, so the heat arrives after the citrus rather than instead of it.

Used in this recipeChilli Margarita Mix — 750ml, makes 10£11.25 · bottle or case of 6Shop now →

Three easy variations

• Tommy's-style: add a bar spoon of agave syrup and use a splash more tequila (60ml) for a richer, drier drink.
• Mezcal Margarita: swap half the tequila for mezcal. Smoky, grown-up, superb with the chilli mix.
• Frozen Margarita: blend 75ml mix, 50ml tequila and a large cup of ice until slushy. (If you run a bar, our 5-litre frozen Margarita does this at machine scale.)

Margarita for a crowd

For a jug of eight: 600ml mix, 400ml tequila, stir with ice just before serving and pour into salt-rimmed glasses over fresh ice. One bottle of mix and one 70cl bottle of tequila is almost exactly ten drinks — which is not a coincidence.

FAQ

Can I make it without alcohol?

Yes — replace the tequila with 50ml chilled water or soda. The Chilli version makes a genuinely interesting soft drink.

Why is a bar Margarita cloudier than mine?

Vigorous shaking aerates the lime and agave. If you're stirring, expect a clearer drink; if you want the cloudy, frothy look, shake.

Is the mix vegan?

Both Margarita mixes are vegan and gluten free, made with real Mexican lime juice and blue agave.