Blue Margarita
This Blue Margarita Recipe combines premium tequila, fresh lime juice, vibrant blue curaçao, and Cointreau to create a cocktail that’s refreshingly tangy with a smooth citrus finish. Unlike sugary bar versions, this Margarita keeps things balanced, bright, and a little edgy - thanks to an agave-rimmed glass garnished with black salt. You'll find this drink fresh, zesty, colorful, and irresistible.
Equipment
- 1 jigger
- 1 cocktail shaker
Ingredients
To Rim the Glasses
- 1 tablespoon black salt
- 1 tablespoon granulated sugar optional
- 1 tablespoon agave nectar
For Mixing the Blue Margarita
- 2 oz Fresh Lime Juice
- 3 oz Tequila
- 1 oz Blue Curaçao Liqueur
- 1 oz Cointreau
- 1-2 tbsp Agave Nectar or Simple Syrup to taste
- Ice
For Making a Batch of Blue Margaritas (4 servings)
- ½ cup Fresh Lime Juice
- ¾ cup Tequila
- ¼ cup Blue Curaçao Liqueur
- ¼ cup Cointreau
- 1-2 tbsp Agave Nectar or Simple Syrup to taste
Instructions
Preparing the Glass Rim
- If your black salt is composed of large granules, grind it slightly (like granulated sugar) using a spice grinder or crush it gently with a rolling pin.
- Mix the salt with granulated sugar (if using) on a small plate.
- On a second plate, pour a little agave nectar. Dip the rim of a lowball or margarita glass into the nectar, then hold it upside down for about 10 seconds to let any excess drip off.
- Press the glass rim into the salt–sugar mix, lift straight out, and set aside.
Using a Cocktail Shaker
- In a cocktail shaker, combine 2oz fresh lime juice, 3 oz tequila, 1 oz Blue Curaçao, and 1oz Cointreau. If you prefer it a little sweeter you can add a splash of agave nectar or simple syrup.
- Add about 4 ice cubes, seal, and shake vigorously for 10–15 seconds.
- Fill the rimmed glass with fresh ice. Strain the margarita over the ice.
- Garnish with a lime wheel and serve immediately.
- Enjoy!
Preparing a Batch of Blue Margaritas (4 servings)
- To a pitcher add ½ cup Fresh Lime Juice, ¾ cup Tequila, ¼ cup Blue Curaçao Liqueur, ¼ cup Cointreau, and 1-2 tbsp Agave Nectar or Simple Syrup if you want to sweeten it.
- Stir together and place in the fridge to chill. Once chilled and ready to serve, rim the glasses, fill with ice, and pour in the margarita. Garnish as desired.
- If you don't have time to chill in the fridge, you can add ice into the pitcher and stir until chilled, then pour into prepared glasses filled with ice.
- Remove the ice from the pitcher at this point if there is any leftover margarita going into the fridge. The ice will melt and dilute the drink too much.
Notes
- Both Blue Curaçao and Cointreau are orange liqueurs. I use both because Cointreau adds depth of flavor while Curaçao provides the vibrant blue color. If you don’t have Cointreau, you can replace it with Triple Sec, or simply replace it with an extra 1 oz of Blue Curacao. The flavor will still be delicious, just a little sweeter and a deeper shade of blue.
- If you don’t have black salt, swap it with coarse sea salt or pink Himalayan salt.
- To rim your glass, use agave nectar, lime juice, simple syrup, or even water. The more of the rim you moisten, the more of the salt-sugar mixture will stick - so adjust to your liking. Dip and gently rotate – don’t press in the salt – so the rim stays sharp and dramatic.
- In terms of flavor nothing beats fresh lime juice, since it’s a key ingredient, it makes a huge difference. Giving the limes a gentle roll on the counter while pressing down on them helps to get more juice out when you go to juice them.
- For a sweeter margarita, add a little agave nectar or simple syrup to the shaker. Avoid granulated sugar if possible - it doesn’t dissolve well in cold drinks, though it will work in a pinch. Some limes are more sour than others so the amount of sugar added will vary from batch to batch.
- If making a batch ahead of time, pre-mix the liquid ingredients in a pitcher, but rim glasses fresh right before pouring so the salt stays dry, and crisp.