There are more bad margaritas in London than good ones. Most of them share the same three sins: pre-made mix, poor tequila, and triple sec. Here is how we make ours — four ingredients, shaken hard, served cold.
The ingredients
For one drink: 50ml blanco tequila (use 100% agave; never mixto), 25ml fresh lime juice (squeezed that day; bottled lime juice is a tragedy), 20ml Cointreau or Grand Marnier (not triple sec — there is a difference), and 10ml agave syrup. That's it. No salt yet.
The method
Fill a cocktail shaker two-thirds with ice. Add all four ingredients. Shake hard for twelve seconds — long enough to bruise the ice a little, short enough to keep the drink tight. Strain into a chilled coupe or a rocks glass over a single big ice cube.
The salt, if you want it
We rim half the glass only, never the whole rim. Rub a lime wedge around half the top of the glass, then dip that half into sea salt. This lets the drinker choose: salt side or clean side. It feels fancier than it is.
Or skip the shaker
Reserve a table and let our bar team do it for you. Ours come served with a small carafe of ice water on the side, because a great margarita earns a glass of water next to it.
