Margarita recipe

Hence, it's common to slightly dial up the sweetness with half a barspoon of sugar syrup, or better still, a spoon of agave syrup. The 2:1:1 Margarita formula - with or without additional sugar/agave syrup (to taste) works well, either served straight-up or on-the-rocks. However, if blending to serve 'frozen' then this cocktail benefits from dramatically upping the sweetness.

These are the best tried and tested recipes.

Margarita on-the-rocks (Difford's recipe)

This is how we prefer our margaritas to be served. Tangy citrus and tequila with a hint of balancing sweetness and a faint salty undertone. We also prefer

Margarita (straight-up)

If desired, for the perfect salt rim you can liquidise or grind sea salt to make it finer, then run a cut slice of lime (or orange) around the outside

Margarita (frozen)

Citrus freshness with the subtle agave of tequila served frozen.

Tommy's Margarita

The flavour of agave is king in this simple Margarita, made without the traditional orange liqueur.