There are thousands of ways to ruin a margarita. Too sweet, too sour, overcomplicated, or drowned in crushed ice. Ours keeps it honest: three ingredients, shaken hard, poured cold, and served with a salt rim that knows when to hold back.
It’s not Portuguese. But it’s our favourite tipple — and proof that when you start with good ingredients, you don’t need much else.
Recipe (Serves 1):
- 50ml blanco tequila
- 25ml fresh lime juice
- 20ml triple sec (Cointreau or similar)
- Flor de sal, for the rim
- Lime wedge
- Ice
Method:
- Run a lime wedge around the edge of a chilled glass and dip into flor de sal. Set aside.
- Add tequila, lime juice and triple sec to a shaker filled with ice.
- Shake firmly for 10–15 seconds.
- Strain into the glass. Garnish with a lime wedge, or keep it bare.
A Note on the Salt:
Flor de sal gives the drink its edge — literally. Its fine, slightly moist crystals cling perfectly to the glass, adding just enough crunch and minerality without overpowering the citrus. Use sparingly. You want it to finish the sip, not lead it.
Enjoy Responsibly
It’s strong, sharp, and easy to make again. Know your limits. Drink well, not too much.
