BA’s Best: Margaritas

BA’s Best: Margaritas

This drink walks right up to the edge of sour while giving you just enough sweetness to avoid the pucker. And though you might think that a salt rim would only exacerbate the tartness, it actually manages to balance things out in a shockingly graceful way. Good old salt, always pulling its weight and never asking for anything much in return. Also, this recipe omits the often added Triple Sec, which I have to agree is actually really nice because it pares down the simplicity of this cocktail even more, like a very tasty tequila sour.

BA’s Best: Margaritas

Taken directly from BA’s Best arsenal, with the most minor of tweaks here and there

Serves 2


1 cup white sugar
4 oz tequila blanco
1 ½ oz fresh lime juice (~2-3 small limes)
Plenty of ice
Kosher salt, for rim
Thick-cut lime wheels, for garnishing


Make simple syrup by combining the white sugar with 1 cup water in a small pot over medium high heat. Bring to a boil until the sugar has completely dissolved. Set aside to cool completely.

Use a wedge of lime to wet the rims of 2 cocktail glasses. Place kosher salt on a small plate and coat the edges of the glasses with a thick, even lip of salt. Gently fill the glasses with ice (careful to not shake any salt off the rims). Fill a shaker with ice then pour in the tequila, lime juice, and 1 ½ oz simple syrup (keep the extra syrup in a jar at room temperature for eons). Shake vigourously then strain into prepared glasses. Garnish with lime wheels and an anticipation for a slightly-less-fun next morning but excellent right now.