Our classic margarita has the basics – tequila, triple sec, and lime juice.
Then we like to add Lior’s spiced simple syrup. It’s great to have on hand for cocktails as well as the best iced tea ever.
Aaaand of course, we add a few options (both sweet and spicy) to bring the classic to the next level.
Included below are the classic bar fluid ounce measurements as well as the good old tablespoon and cup measurements for that refreshing pitcher of margaritas.
- 2 fl oz tequila (1/4 cup)
- 1 ½ fl oz fresh lime juice (3 Tbsp)
- 1 fl oz triple sec or Cointreau (2 Tbsp)
- 1 fl oz spiced simple syrup (2Tbsp) or sweetened to taste
Fine sea salt for the rim
- Lime wedges for garnish
1 tsp Shabazi blend + more for the rim
1 tsp Mishmish Blend + more for the rim
In a sauce pan toast the spices over low heat for about 2 to 3 minutes, just until you smell a pleasant spice scent. Add the sugar, water and cut citrus. Mix everything well and bring to a simmer over low heat. Cook for about 5 minutes on low heat, then remove from the heat, cover, and allow to cool. You can strain the syrup at this point and start using it or leave it in the fridge overnight (or longer) with everything in it. You will obtain a stronger and more flavorful syrup this way.
1 Nutmeg, cut in half (or broken to big chunks)
2 tsp coriander seed
1 tsp tellicherry black pepper
1 tsp mace blades
1 tsp sichuan pepper
2 tsp fennel seed
5 cardamom pods
- 1 lemon, cut in 6 wedges
- 1 orange, cut in 6 wedges
- 400 grams (2 cups) granulated sugar
- 480 grams/ml (2 cups) water
Saffron Honey Margarita
Spiced Simple Syrup
- To prepare the rim of the glass, pour a few spoonfuls of salt onto a small plate. Wet the top edge of the glass with a wedge of lime and set the glass into the salt on the plate. Fill each glass with ice.
For each cocktail, measure the classic margarita into a shaker full of ice. Shake to mix well and chill, then strain into the fresh rimmed glass and garnish with fresh lime.
Find Lior's spiced simple syrup here.
To make the delicious rim of spice blend onto each glass, wet the top edge of each glass with a lime wedge and set it into a small plate with a few spoonfuls of spice blend, as you would for the salt.