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The Classic Margarita (with some heat)

Like most of you I love a good margarita. Gernerally, I’m good for a solid two.  Anything thereafter is a toss up of either being surprisingly fine the next day or it’s a battle of trying to stay in enough form to avoid laziness for productivity.
Making the Classic Margarita | Bakers Royale

Well as many of you know from last week, we had a flood in our home. What a nightmare – 4 days of of loud fans, heaters cranked up to 120 degrees and a 1-year-old whose sleep schedule was switched all around for the workmen. Give me one, maybe two, but all three of those things, at once—pass me a drink or two.

All that chaos was as good as any excuse to work on my margarita making skills—something I’m always trying to fine tune, as evident by these margarita posts: Classic Margarita {Re-mixed}, Pineapple Serrano Margarita and Gilled Sweet and Spicy Margarita.

This time I’m going for the classic margarita recipe with a little heat. No fancy add-ins. No cool tricks. No special ice. No frills. Something that I almost feel guilty for posting, because like it or not, sometimes I feel that unless it has a twist you won’t be interested. But let’s agree sometimes simple is best.

The Classic Margarita Recipe | Bakers Royale


That said here are a few tips for how to make the best classic style margarita (at least according to my taste):

Lastly, if you have any tips for a killer margarita, share it with the rest of us in the comment section.

Making the Classic Margarita Bakers Royale 400x400

this recipe

The Classic Margarita Recipe

Yield: 1 serving


  • 1 1/2 oz. tequila (100% agave only!)
  • 1 oz. Cointreau
  • 1 oz. fresh lime juice
  • 3 slices jalapeno


Place all the ingredients in a cocktail shaker and muddle the jalapenos. Add in ice and shake until the shaker is covered in condensation and your hands are very cold. Strain or pour directly into a glass with ice or serve"up" style.