You’ve most certainly had a lime margarita, so why not a lemon margarita? If you’ve used this recipe for a basic 3-2-1 margarita, you’ll know the perfect ratio makes all the difference! There really is no need to buy “margarita mix”, when the real deal is just lime (or lemon) juice and simple syrup or agave. That’s it! Add tequila, triple sec, and ice and shake. It’s just that easy. Nothing fussy about a really good margarita. (As an Amazon Affiliate, I earn commission on qualifying purchases.)
What kind of lemons are in a lemon margarita?
Most typically you’ll find Eureka lemons in the store. But during the winter you might be lucky enough to find Meyer lemons. Either variety works, but Meyers are typically sweeter, so you just might need little less sweetener! You can read more about the differences between Eureka and Meyer lemons here.
Making lemon margarita ahead of time
These lemon margaritas are so easy to make ahead of time! Just squeeze lemons and refrigerate until you’re ready to mix. You can easily make the simple syrup ahead of time too. Once you have these two ingredients ready to go, all you need to do is add alcohol and shake.
Can you mix a big batch of lemon margaritas?
Absolutely! Once you use the ‘ratio’, you can double, triple, or quadruple the recipe!
Can I make them low carb or skinny?
I often give guests the choice between a “skinny” lemon margarita or regular. If you’re making skinny margaritas, just prepare the simple syrup the with swerve. I usually have both pre-made and in the fridge in the summer.
What kind of tequila should you use for a lemon margarita.
You can use any type you like, but for this recipe, I prefer silver tequila as it is colorless. Using gold tequila will just make your lemon margarita more “golden”. Of course you can ask 10 people and get 10 different answers to “what’s the best tequila?”!
How to make a lemon margarita
In addition to fresh lemon juice, and sweetener, you’ll need tequila and triple sec or another orange liqueur like Cointreau or Grand Marnier. Although those are much more expensive options. If I’m mixing margaritas for just us two, I’ll use the Grand Marnier. If I’m mixing for a crowd, I opt for the cheaper triple sec.
You’ll also need lots of ice and a cocktail shaker. Pour all ingredients in a cocktail shaker full of ice. Shake vigorously.
Strain into salt lined rocks glasses. To salt or not to salt? Some people are pro-salted rims and others are not. I like to solve the problem by only salting half of the rim.
- 6 ounces silver tequila
- 4 ounces orange liqueur
- 2 ounces lemon juice fresh squeezed (about 1 large)
- 2 Tablespoons simple syrup or agave nectar (or to taste)
- 1 Tablespoon kosher salt for rims of glasses (optional)
- 1/4 cup water
- 1/4 cup sugar
- In a cocktail shaker filled with ice, mix tequila, orange liqueur, lemon juice and sweetener. Shake well.
- If desired, rub lemon around 1/2 of each rocks glass and roll in kosher salt.
- Fill glasses with ice and strain lemon margaritas over ice cubes. Garnish with lemon wedges or slices.
- Bring water and sugar to a boil. Stir just until sugar is dissolved. Remove from heat. Allow to cool. Refrigerate.
- For a “skinny” margarita, substitute swerve or erythritol for the sugar when making the simple syrup.
- Lemons can be juiced ahead of time and refrigerated.