I tested dozens of margaritas (not a terrible job), and this was the best. The good news is that the least expensive tequila makes the best margaritas, but you must use freshly squeezed lime juice.
Photography: Luca Trovato
Martha Stewart Living, November 2000
- 1/2 cup coarse salt
- 1/2 cup (about 4 limes) freshly squeezed lime juice, plus 1 lime cut in half for the glasses
- 2 tablespoons (about 1 lemon) freshly squeezed lemon juice
- 1 cup triple sec
- 1 cup white tequila
- Pour the salt onto a small plate. Rub the outside rim of each glass with the cut lime. Dip each glass into the reserved salt; set aside.
- Place lime juice, lemon juice, triple sec, and 3 cups ice in a blender, and puree on low speed until completely blended. Add tequila and blend for 2 seconds. Pour margaritas into the reserved glasses, over ice, and serve immediately.
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