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+ servings
Ana Margarita

Lush Current Margarita

Bright, crisp, and effortlessly smooth, this cocktail delivers a perfect balance of citrus zest and subtle sweetness. A bold agave depth shines through, keeping each sip lively yet refined. Light on the palate but full of character, it leaves a refreshing, lingering finish that feels like a sun-kissed breeze in every drop.
Margarita Flavor Key 2B:1TC:1L-0.5A
Ratio 2:1:1
Course Classic Margaritas
Preparation Method On the Rocks Margaritas
Calories 379 kcal
Servings 1

Ingredients
 
 

  • 80 mL Blanco Tequila
  • 40 mL Cointreau
  • 40 mL Lime Juice
  • 20 mL Agave Nectar

Instructions
 

  • Prepare the Glass: Moisten the rim of your Margarita glass with a lime wedge. Dip the rim into salt (optional) for a classic finish. Set the glass aside.
  • Measure Ingredients: Use a jigger to measure the specified amounts of tequila, orange liqueur, lime juice, and sweetener.
  • Combine Ingredients: Add all measured ingredients into a cocktail shaker filled with ice.
  • Shake Vigorously: Shake the cocktail shaker firmly for about 15 seconds to chill and mix the ingredients thoroughly.
  • Strain into Glass: Fill your prepared glass with fresh ice and strain the shaken Margarita mixture over the ice.
  • Garnish and Serve: Garnish with a lime wheel or wedge for a visually appealing presentation. Serve immediately and enjoy your perfectly crafted Margarita!

Notes

Ratio verified: 4:2:2:1 (Tequila : Cointreau : Lime : Agave).

My Notes

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Margarita Flavor Key: 2B:1TC:1L-0.5A
Margarita Intensity Code: HMM
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Nutrition

Nutrition Facts
Lush Current Margarita
Amount per Serving
Calories
 
379
Calories from Fat 1
% Daily Value*
Fat
 
0.1
g
0
%
Polyunsaturated Fat
 
0.01
g
Sodium
 
2
mg
0
%
Potassium
 
49
mg
1
%
Carbohydrates
 
27
g
9
%
Fiber
 
0.2
g
1
%
Sugar
 
22
g
24
%
Protein
 
0.2
g
0
%
Vitamin A
 
20
IU
0
%
Vitamin C
 
15
mg
18
%
Calcium
 
6
mg
1
%
Iron
 
0.1
mg
1
%
Magnesium
 
3
mg
1
%
Alcohol
 
40
g
Net Carbohydrates
 
26
g
* Percent Daily Values are based on a 2000 calorie diet.
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