15 Best Margarita Recipes

The BEST margarita recipes to impress everyone! The classic recipe has just 3 ingredients, then try all the variations: frozen, jalapeno, mango, & more.

The margarita is at the top of our list of great cocktail recipes you should know. Crisp, cool, tart and refreshing, they’re one of the most popular and versatile drinks of all time. From late night drinks to a dinner party to brunch, there’s no time that’s not better with a margarita in hand. Here we’re sharing how to make a margarita: the classic way, and then our very favorite variations! Frozen, skinny, pitcher, beer, jalapeno margaritas…even margarita mix! There are countless ways to change up this incredible drink.

And now…the best margarita recipes!

Classic Margarita

The best margarita recipe! Serve this classic margarita on the rocks with 3 simple ingredients: lime, Cointreau and tequila (no added sugar!).

Ingredients: Tequila, Cointreau, lime juice

Margarita Pitcher Recipe

Throwing a party? Make a margarita pitcher! It’s quick and easy to make for serving a crowd, and has the perfect tangy flavor with no added sugar. Also try Margarita Mix.

Ingredients: Tequila, Cointreau, lime juice, lemon juice

Skinny Margarita

This refreshing skinny margarita recipe boasts 40% less calories than a classic marg! All you need is 4 ingredients and 5 minutes.

Ingredients: Tequila, Fresh lime juice, Fresh squeezed orange juice, maple syrup

Frozen Margarita

You know you love margaritas: but have you tried them frozen? This best frozen margarita recipe will be your new go-to drink!

Ingredients: Tequila, lime juice, orange juice, honey or agave syrup, water

Jalapeño Margarita

Heat up your cocktail repertoire with this spicy jalapeno margarita recipe! Crisp and tart, it’s got just the right kick. Perfect for sipping or with tacos.

Ingredients: Tequila, Cointreau, lime juice, jalapeño pepper slices

Beer Margarita

Beergarita, beerita: call it what you will! Here’s the very best beer margarita recipe: with fresh and all natural flavors (no limeade!).

Ingredients: Tequila, Cointreau, lime juice, beer

Mezcal Margarita

Make a mezcal margarita for a smoky spin on the classic! It’s tangy and smoke-forward, giving this popular cocktail a rich depth.

Ingredients: Tequila, Cointreau, lime juice, mezcal

Strawberry Margarita

This strawberry margarita is cool, icy, tangy, and so refreshing! This fruity spin on the classic cocktail is quick and easy using frozen berries.

Ingredients: Tequila, Cointreau, lime juice, frozen strawberries, agave or simple syrup, ice

Mango Margarita

Here’s the best mango margarita! This sunny spin on the classic drink is so refreshing, with a creamy texture and a tangy sweet mango essence.

Ingredients: Tequila, Cointreau, lime juice, lemon juice, frozen mango, agave or simple syrup, ice

Italian Margarita

An Italian margarita uses amaretto to give this classic cocktail an Italian makeover! Blood orange juice gives it an eye-catching vibrant color.

Ingredients: Tequila, orange juice, amaretto, lime juice

Cadillac Margarita

Step up your margarita game with the Cadillac Margarita: it uses top-shelf tequila and Grand Marnier liqueur to add sophistication and style!

Ingredients: Tequila reposado, Cointreau, lime juice, Grand Marnier

Watermelon Margarita

This watermelon margarita is tangy, sweet, and seriously refreshing. Instead of salting the rim, it’s lightly salty for a perfectly balanced flavor.

Ingredients: Watermelon, tequila, lime juice, salt

Peach Margarita

This peach margarita is quick, easy and so tasty! Frozen peaches, lime juice and tequila form the most refreshing, sweet tart spin on this classic cocktail.

Ingredients: Tequila, Cointreau, lime juice, frozen peaches, agave or simple syrup, ice

Virgin Margarita

This virgin margarita tastes just as good as the real thing! This mocktail is tangy and lightly sweet, with a secret ingredient that takes it over the top.

Ingredients: Lime juice, lemon juice, simple syrup, pickle juice, tonic water

Blackberry Margarita

This blackberry margarita is quick and easy to make, and turns out sweet tart and vivid purple.

Ingredients: Tequila, lime juice, maple syrup, blackberries

How to make a margarita

There’s nothing better than a classic margarita! It’s tart, with just the right bite from the tequila and scent of orange from the Cointreau. Did you know the classic margarita has no added sugar? Many bars and mixes load it down with sugar. But that strays far from an authentic margarita.

The margarita is a classic alcoholic drink on the list of International Bartender Association’s IBA official cocktails. This means that there’s an “official” definition of this drink: the ingredients and approximate quantities are always the same. Here’s what’s we’ve found is the perfect formula:

• 1 1/2 ounces tequila
• 1 ounce Cointreau
• 3/4 ounce lime juice

3 steps to make a margarita

Once you’ve got the ingredients, here are the steps:

1. Rim the glass with salt. A classic margarita has salt on the rim. Why? The salt enhances the sweet and sour flavors in the drink!
2. Shake in a cocktail shaker. Take that tequila, Cointreau and lime juice and shake it together in a cocktail shaker with 4 ice cubes.
3. Strain into a glass. Add ice if serving on the rocks. The margarita is often served in a lowball or Old Fashioned glass, though of course you can use the classic margarita glass too. If you’d like to serve it on the rocks, throw in a few ice cubes (use Clear Ice for a stunning look).

Best tequila for a margarita

Here’s the key to how to make a good margarita: buy a good tequila! A cocktail is only as good as the alcohol you use. Instead of recommending a specific brand, look for a mid-price range tequila (or a high end one, if your budget allows). The price is typically an indicator of quality. The other tip: use tequila reposado instead of blanco! Because it’s aged, it has a more interesting flavor. Here’s the difference between these types of tequila:

• Tequila blanco (or “new” tequila) has been aged less than 2 months and has a strong, straightforward flavor.
• Tequila reposado (“rested” in Spanish) is aged longer, from 2 to 12 months. It has a more nuanced flavor, with notes of oak and vanilla.

How to make a salt rim

The salt rim is essential to how to make a margarita. The salt enhances the flavors in the drink, and gives it that classic look. Try our Margarita Salt for a colorful flair: lime zest and orange zest add beautiful orange and green. Here’s how to make a salt rim:

• Spread on a plate: Spread the kosher salt, flaky sea salt, or margarita salt on a plate in an even layer.
• Wet the glass with a lime: Take a lime wedge and cut a notch in the middle: then slide it around the rim of the glass. This perfectly moistens the glass rim without having to use your fingers!
• Rim the outside edge only: Tilt the glass so that only the outside edge goes into the salt. You don’t want it on the inside where it can fall into the drink. Shake off any loose salt into the sink.

Try clear ice to look like a pro!

Want a professional look to your margarita? Add clear ice! It will make your drink look like it came from a trendy bar, but you can easily make it in your own home. All you need is a small cooler and 24 hours. Go to How to Make Clear Ice.

Clear ice makes for a stunning cocktail.

This margarita recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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The Original Margarita Recipe

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(10 votes, average: 5.00 out of 5)

5 from 10 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 drink
• Diet: Vegan

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Description

The best margarita recipe! Here’s how to make a classic margarita on the rocks with 3 simple ingredients: lime, Cointreau and tequila (no added sugar!).

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Ingredients

• 1 1/2 ounces (3 tablespoons) tequila blanco or reposado
• 1 ounce (2 tablespoons) Cointreau
• 3/4 ounce (1 1/2 tablespoons) fresh lime juice
• Kosher salt or flaky sea salt, for the rim
• For the garnish: Lime wedge

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Instructions

1. Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of flaky sea salt (or for a festive look, use our Margarita Salt).
2. Place all ingredients in a cocktail shaker with 4 ice cubes and shake until cold.
3. Strain the margarita into the glass with the salted rim. Fill the glass with ice and serve.

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• Category: Cocktails
• Method: Shaken
• Cuisine: Mexican

Keywords: Margarita recipes

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Classic Falafel

Here’s how to make falafel: the authentic way! It tastes just like a restaurant, herby and fried to crispy perfection—with a baked variation, too.

Once you’ve had really good falafel, you crave it. This fried chickpea fritter is stuff dreams are made of, stuffed into a flatbread with cool cucumber or tangy tahini sauce. You get the crunch of the fried outside, the soft herby interior, and the sauces that run down your chin and stick to your fingers. Homemade falafel is not quick and easy; it’s a masterpiece that tastes just like your favorite restaurant. Here’s what you need to know about how to make falafel at home!

How to make falafel: an overview!

This recipe is years in the making, like our margherita pizza and sourdough bread. Alex and I have done extensive research and learned from the masters to create this best classic falafel recipe. This recipe is a process, designed to honor the falafel you get at your favorite Middle Eastern restaurant (not replace it!).

This is your chance to back out if you’re looking for an easy dinner recipe! Go to our Falafel Salad, Raw Falafel Bowls, or Falafel Burger: they’re easier and have similar flavors. Consider yourself warned! Now: here’s the basic outline of what you’re getting yourself into with homemade falafel:

Soak the chickpeas	Overnight (or at least 6 hours)
Make dough and rest it	5 minutes active, 20 to 30 minutes hands off
Form the falafel	5 to 10 minutes active
Fry the falafel	10 minutes active

Equipment you need

You’ll need just a few things to make authentic falafel at home! Here’s what you’ll need:

• Large food processor: This is essential because it’s what breaks down the dried soaked chickpeas. A blender or small processor just won’t do. (Definitely not a knife!)
• Food thermometer (optional): It’s nice to have a thermometer to check the temperature of the oil you’re frying in.

Authentic falafel uses dried chickpeas

Authentic falafel uses dried chickpeas. Do not even consider using canned chickpeas or cooked chickpeas in this recipe! Say it with me: I will use DRIED chickpeas! The classic texture that’s fluffy on the inside and crispy on the outside comes from using dried chickpeas.

Soak these dried chickpeas overnight, or at least 6 hours. This means you’ll have to think ahead. Soaking the chickpeas softens them to a texture where they can be blended into balls. You’ll notice they double in size after soaking. Soaking overnight: that’s inconvenient! you might think. But authentic falafel is not about convenience at all. It’s about pure, delicious flavor. And that’s worth waiting for.

Here’s the texture that the dough should be!

The key to perfect falafel is the consistency of the dough. Blend it too much and the balls will be too dense. Blend it too little and the’ll fall apart when frying.

When you process the chickpeas with the herbs and spices, you’ll want a blended and uniform dough. The best way to explain this is by looking at it. Below is what your dough should look like when you’re done blending:

Forming the falafel: it’s not like cookie dough!

Another place where you might trip up: falafel dough feels crumbly and wet. It’s not at all like cookie dough! There’s no gluten or binder, so it doesn’t stick together in the way you’d expect. That’s exactly what you want here.

Chill the dough for 20 to 30 minutes to help it become easier to form. Then form it into balls the size of a ping pong. Pat it firmly so it comes together, but don’t squeeze it so hard that it crumbles. Don’t worry, you’ll get the hang of it once you do a few!

How to fry falafel (most authentic method)

Phew, you’ve made it to the frying step! When fried correctly, the falafel only pick up a bit of the oil. Because falafel are plant-based and healthier than a meat alternative, we still count it as a healthy (ish) recipe! Here are some tips on how to fry falafel:

• Use a food thermometer if you have one. This can help you get to the perfect oil temperature (350 to 375 degrees Fahrenheit).
• This method uses 3/4″ of oil in a pan. It’s not deep frying, but it’s legit frying. If that scares you, go to the alternate methods below.
• Take precautions around hot oil. The pan we used for frying was non-stick, so the oil didn’t bubble at all. Don’t be surprised: it might not look hot, but it is! Take necessary precautions (that is, don’t let your kiddos near it, etc)
• Drop in balls carefully, then fry until brown and crispy. With the correct oil temperature, the falafel come out crispy, not oily.

Alternate method 1: Skillet fried falafel

If frying scares you, try skillet frying instead! The main difference here is that it uses 6 tablespoons of oil instead of 3/4 inch. It’s more like sauteing each surface than frying. This method is nice if you don’t have a food thermometer. Here’s what to know about this method:

• It makes disc shapes, not balls. Because you’ll only be cooking two sides, you’ll have to flatten the balls into discs. If you want the authentic ball shape, you’ll need to use the main frying method.
• Continue to cover the bottom of the pan with oil for each new batch.

Alternate method 2: Baked falafel

Baked falafel is not a traditional way to make it. The flavor and texture are not quite the same. But if you prefer not frying, this is your method! Here’s what to know about baked falafel:

• It doesn’t get nearly as crispy as the fried method, as you might guess. But it’s still tasty!
• It makes disc shapes, not balls. You can only get two sides browned in the oven method, so you’ll have to flatten the balls into discs just like skillet frying. They look a little less authentic but they still taste good!

Ways to serve falafel

Got those beautiful, crispy balls? Good! Here’s the best part: serving it! You can serve falafel as an appetizer with a dip. Or, we think the best way is in a falafel sandwich. (One of Alex and my top food experiences of all time is the falafel at L’As du Falafel in Paris. Transcendental!) Here are our best falafel sauces and accompaniments:

• Cucumber Sauce or Tzatziki: This Quick Cucumber Sauce is easy to whip up while you’re waiting for the dough to chill. Or try the even more authentic tzatziki, made ahead.
• Tahini Sauce: Lemon Tahini Sauce is creamy and tangy, another traditional option.
• Cilantro Sauce: Falafel can also be served with a green cilantro sauce like Creamy Cilantro Sauce (vegan) or Creamy Cilantro Dressing.
• Flatbread: Often it’s served in a pita pocket, but we think best way is wrapped in a soft flatbread. Try our Easy Flatbread Recipe if you’re really looking to impress! Also add crunchy veggies like lettuce, tomato and red onion.
• Other ideas: Hummus makes a nice contrast. Harissa is good too; our best restaurant falafel featured this as part of the messy sandwich.

This recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Classic Falafel (Restaurant-Style!)

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(6 votes, average: 5.00 out of 5)

5 from 6 reviews

• Author: Sonja Overhiser
• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 24 falafel
• Diet: Vegan

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Description

Here’s how to make falafel: the authentic way! It tastes just like a restaurant, herby and crisp fried to perfection—with a baked variation, too.

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Ingredients

• 1 cup dried chickpeas (not cooked or canned)
• 2 medium garlic cloves
• 1/2 medium red onion
• 1 cup packed cilantro leaves and tender stems
• 1/2 cup packed flat leaf parsley leaves and tender stems (or substitute more cilantro)
• 1 1/2 teaspoons cumin
• 1/2 teaspoon ground coriander (optional)
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons kosher salt
• Fresh ground black pepper
• Neutral oil (like canola or vegetable), for frying
• To serve as a sandwich: quick cucumber sauce or tahini sauce, flatbread (try ours!) or pita bread, tomato, romaine lettuce, and red onion

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Instructions

1. Soak the chickpeas (overnight, or 6 hours): Add the chickpeas in a covered container and cover with several inches of water and soak overnight or at least 6 hours at room temperature. Drain them in a strainer and shake dry before using.
2. Make the dough and refrigerate (30 minutes): Peel the garlic. Peel and roughly chop the red onion.  Add the garlic, red onion, cilantro and parsley to a food processor and process 10 to 15 seconds until minced, scraping the sides as necessary. Add the chickpeas, cumin, coriander, baking powder, kosher salt and a few grinds of black pepper. Process for 10 seconds, stop to scrape the sides, then process more until a dough forms. It should be the texture in the photos above (check to make sure before proceeding!). Transfer to a bowl and refrigerate 20 to 30 minutes.
3. Heat the oil*: Add 3/4” of oil to a frying pan and heat over medium high heat until oil is 350 to 375 degrees Fahrenheit. This takes about 8-10 minutes over medium high heat. (Make sure to take safety precautions when using hot oil.)
4. Form the falafel (5 to 10 minutes): Meanwhile, press the dough into 24 to 28 balls about the size of a ping pong ball, around 1 1/2 tablespoons each, and place them on a baking sheet. Falafel dough is very crumbly, so it doesn’t stick together like a normal dough and it takes a little pressing to stay together. Don’t worry: this is just what you want for good falafel! (If the dough is really having problems sticking together, throw it back in the food processor and pulse a few more times.)
5. Fry the falafel (8 minutes): When the oil is hot, fry one batch (about 12) of the falafel by dropping the balls gently into the oil with your fingers, keeping them as far apart as possible. Cook 1 minute, then flip with chopsticks and cook another 2 to 3 minutes until browned on all sides. Transfer to a towel lined baking sheet or plate. Repeat with the second batch.
6. Serve: Serve with quick cucumber sauce or tahini sauce, or as part of a falafel sandwich.

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Notes

*Alternate option 1: Skillet fry the falafel: Shape the dough into balls then flatten them into discs, about 2 inches in diameter and just under 1/2-inch thick. Heat 6 tablespoons neutral oil in a skillet or frying pan. Place a crumb from a falafel disk in the oil, and once it starts to sizzle, the oil is ready. Fry about 8 falafel at a time, for 2 to 3 minutes on each side, until they are lightly browned all over, flipping with chopsticks. Transfer the cooked falafel to a plate. Add a bit more oil to keep the bottom of the skillet covered for the next batch.

*Alternate option 2: Bake the falafel: Preheat the oven to 400 degrees Fahrenheit. Shape the falafel into discs as noted above. Place the discs on a parchment paper lined baking sheet. Brush the tops with olive oil. Bake for 15 minutes, then flip and bake for 15 minutes, until golden brown.

• Category: Main Dish or Appetizer
• Method: Fried
• Cuisine: Mediterranean

Keywords: Falafel, Authentic Falafel, Best Falafel, How to Make Falafel, Falafel Sandwich

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Easy Flatbread Recipe

This easy skillet flatbread recipe comes out deliciously soft and chewy! Use this Greek pita bread for wraps, falafel, pizza, or simply eating with a meal.

Here’s our new favorite bread trick: flatbread! This traditional bread is so easy to make, nothing like sourdough or artisan bread. Just mix up the dough, then cook it until golden and charred in a skillet! You need no yeast, no special flours, and no special equipment. You’ll be surprised at how soft and chewy it is, with the perfect flavor. Alex and I made these to go with our authentic falafel recipe: but the uses are endless. Try them as a wrap with hummus and grilled veggies, a flatbread pizza, or as a side with soup. Here’s what to do!

About this flatbread

There are hundreds of types of flatbreads that are served in cuisines all over the world (see this list!). This flatbread recipe is a basic Mediterranean style flatbread: it’s a vegan flatbread made with flour, olive oil, and salt. It’s most like pocketless Greek pita bread, used for serving falafel, gyros, and souvlaki. If you’re looking for an Indian style flatbread, we’ve got that, too! Head to Garlic Naan or Vegan Naan.

How to make flatbread: an overview!

Here’s the basic outline of what you’re getting yourself into with making flatbread. The process takes just 45 minutes to prep and 15 minutes to cook. The total hands-on time is about 30 minutes. In 1 hour, you’ll have deliciously soft flatbread!

Mix the dough	5 minutes active
Form & rest dough	5 minutes active, 30 minutes hands off
Roll dough	5 minutes active
Cook flatbread	15 minutes active

Cook it in a skillet or grill pan!

Flatbread is easy to mix up, and only requires a 30 minute “proof” or rest time. Compared to other bread recipes that require shaping and multiple proofs, it’s a breeze! There’s also no bake time. All you need to do is cook each piece in a skillet for about 2 minutes. It’s nice to have 2 people for this task (and it’s more fun!), but you can do it by yourself too.

How to get the grill marks like the flatbread in the photo the photo? We used a grill pan: it looks like a skillet but has ridges that make the lovely grill marks. You can also make this Greek pita bread in a skillet: then it will have more browned organic cooking spots like naan.

Ways to serve flatbread

How to serve this Greek pita bread style flatbread? There are a myriad of ways: here are our favorites!

• Falafel. Our Authentic Falafel with tzatziki or quick cucumber sauce is the ultimate treat!
• Gyros. Another stellar Greek sandwich.
• Wrap for sandwiches. We slathered with hummus and added some grilled vegetables we had on hand: a total treat! But you could us any sandwich filling (here are some ideas).
• With soup. Try with our Curry Lentil Soup, Best Damn Lentil Soup, or any of these soup recipes.
• Flatbread pizza: Top with pizza toppings and bake in the oven. An easy and elegant meal!

How to store flatbread (and reheat it)

This homemade flatbread is nice because it stays good for about 3 days at room temperature, and the texture holds up well if stored correctly. Here’s what you need to know:

• Room temperature storage (3 days): Place the flatbread in a sealed bag or container, and it stays good for 3 days. It gets dryer as days go by, so we suggest reheating it so it’s more pliable.
• Reheating instructions: To reheat the flatbread, place it in a 350 degree oven for a few minutes until warmed and soft. Or if you want a quick fix, tear it in half and place it in a toaster.
• Frozen (3 months): Or, you can freeze it! Let it cool to room temperature, then place it into a sealed bag or container.

This flatbread recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

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Easy Flatbread Recipe

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(5 votes, average: 5.00 out of 5)

5 from 5 reviews

• Author: Sonja Overhiser
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 6
• Diet: Vegan

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Description

This easy skillet flatbread recipe comes out deliciously soft and chewy! Use this Greek pita bread for wraps, falafel, pizza, or simply eating with a meal.

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Ingredients

• 2 1/2 cups (312 grams) all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 3 tablespoons olive oil
• 3/4 cup water

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Instructions

1. Make the dough (5 minutes): In a large bowl, stir together the all purpose flour, baking powder, baking soda and kosher salt. Add the olive oil and water, and stir until the dough comes together. If it is dry, add a bit more water; if it is very sticky, add a sprinkle more flour. On a lightly floured counter, knead for about 30 seconds to 1 minute until all of the flour is incorporated and a dough ball forms.
2. Form and rest the dough (35 minutes): Flatten the dough into a disc. Cut it into 8 equal pieces and form it into balls. Cover the dough with a damp tea towel and rest for 30 minutes.
3. Roll the dough (5 minutes): Once the dough has rested, on a clean, lightly floured countertop, roll each dough into a thin circle, about 8” across.
4. Cook the flatbreads (10 to 15 minutes): Heat a large skillet, griddle, or grill pan over medium-high heat. Brush the pan lightly with olive oil and add one of the pieces of dough and cook until the bottom is golden and browned in spots, about 1 minute. Then turn and cook another 1 minute on the other side. Wrap it in a clean towel. Repeat with the remaining 5 flatbreads, adding each to the towel afterwards (this will steam them and keep them warm and supple).
5. Storage: store in a well-sealed bag or container up to 3 days (or freeze for a few months wrapped in foil in a sealed bag or container). Before eating leftover flatbread, reheat it in a toaster or a 350 degree oven until warm and pliable.

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• Category: Bread
• Method: Skillet
• Cuisine: Bread

Keywords: Flatbread, Flatbread Recipe, Easy Flatbread

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More bread recipes

There’s nothing quite like homemade bread! Here are a few more recipes to try:

• Easy No Knead Bread This homemade no knead bread will wow everyone! It’s so easy to make and has the best flavor, crispy crust, and chewy interior. Great for beginners!
• Easy Homemade Bread This homemade bread is easy to make and very versatile: it works for sandwiches, toast, and more! Or try the Vegan Bread variation.
• Best Homemade Cornbread This cornbread is a quick bread that’s lightly sweet and perfectly moist. Try the Vegan Cornbread too!

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