Make the greatest margarita ever at home
In the spirit of 'to each their own', three bartenders share the margarita recipes that make the cut for them.
What our bartenders say about the Margarita
“People are really, really fussy about their margarita”, says Max Venning, co-owner of Three Sheets cocktail bar in Dalston.
“Most people will tell you exactly how they want it: on the rocks with salt; straight up with salt; rim dry. A lot of people say they don’t want any sugar in their margarita, which is bonkers because then it just tastes of lime juice”.
Giovanni Spezziga, general manager of The Coral Room at The Bloomsbury hotel in London, says the best way to learn to make a cocktail at home—and to figure out your own preferences—is to experiment with making lemonade.
“It helps you understand the relationships between strong and weak and sour and sweet”, Spezziga says. “Making your own lemonade allows you to tailor the base layer of a myriad of cocktails to your personal taste”.
Giovanni Spezziga, former bartender and general manager of The Coral Room, London
- 50ml tequila
- 25ml lime juice
- 2tsp agave syrup
- Ice cubes
Duarte De Arez Cintra, bar and duty manager, Cliveden House, Berkshire
- 35ml tequila
- 35ml Cointreau Triple Sec
- Freshly squeezed lime juice (half a lime)
- Fleur de sel salt
- Lime wedge to garnish
Max Venning, co-owner of Three Sheets, London
- 50ml Ocho Blanco tequila
- 5ml Merlet Trois Citrus Triple Sec
- 10ml sugar syrup
- 25ml fresh lime juice
- 10 percent salt solution or pinch of sea salt
- Ice cubes
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