Ingredients10 m servings
- Make a simple syrup by stirring together and bringing 2/3 cup sugar and 1/3 cup water to a boil until the sugar dissolves; set aside to cool.
- Make the sour mix by briskly stirring together the 2 1/4 cups water, lemon juice, 1/4 cup sugar, and egg white; set aside.
- Combine the ice cubes, tequila, Cointreau, lime juice, 1 ounce of the simple syrup, and 1/2 cup of the sour mix in a pitcher; stir vigorously to infuse the ice, 8 to 15 seconds.
- Run a lime wedge along the rim of an 8-ounce glass. Spread the kosher salt onto a plate and dip the glass rims in the salt to coat; add ice if desired. Strain the mixture from the cocktail shaker into the glass to serve.
- Editor's Note:
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.
ReviewsRead all reviews 12
This is a great recipe. Although I used splenda (2 Tbsp) instead of the simple syrup and I do not add the egg. They are great and friends love the fact that it is lower cal.
I'm giving this 5 stars for actually giving me pure ingredients! I can't get the pre-concentrated stuff where I live so I am really excited about making this from scratch!
My first time making a margarita. Yummy. I used lime juice in the sour mix since that's all I had, and I nixed the egg white. My only complaint is that the recipe makes odd amounts of simple syr...
Wow. Yum! I made the recipe to take to a Cooking Light supper club tonight, and it's a very authentic-tasting margarita! It's a fair amount of work, juicing all the lemons & limes, but the fin...
It is very tasty and doesn't have that artificial-ness as the bottled "fake" sour mixes bring but this was MUCHO STRONG!!!!
Wow I just realized when I came to rate this that I made them wrong. I made as directed, without the egg white (Seemed kinda odd to me), and by mistake I did not add that last 1/2 cup of lime ju...
The recipe as is has too much alcohol in it for me, so I lightened it up with more juice. Good recipe. Thanks.