Dive Bar Margarita
Ingredients
- 2 oz tequila
- 2 oz house sour mix (recipe link in instructions below)
- 1/2 oz triple sec
- lime wedges
- 50/50 mix Tajin and kosher salt
Directions
- Rim the glasses with a lime wedge and then dip in the tajin/salt mixture
- In a shaker, combine tequila, sour mix, triple sec, a squeeze of lime juice and some ice
- Shake and dump into rimmed glasses
- Garnish with lime wedge
Rule #1 of a dive bar margarita: the blender is broken. And nobody is sorry about it.
This is about as easy as a margarita can come with tequila and sour mix and a splash of triple sec if you’re lucky, but they always hit the spot! No need to fuss over them at home either – I like to spice them up by adding Tajin seasoning to the salted rim, but other than that this margarita is low maintenance.
My preference is always going to be a reposado when it comes to tequila, but a silver will work just fine as well. You’ll want to reference the recipe for house sour mix for this drink or you can substitute with any sour mix you can find – but fresh is always best! This is an easy recipe to make in bulk for gatherings, just leave out the ice to keep from watering it down.
My favorite thing about a dive bar margarita is that you’re not having to think about freshly squeezing or blending. They’re easier to enjoy back to back and with tacos or guac! Pair this cocktail with Birra Tacos or Surf Tacos with Grapefruit Pico de Gallo. Be sure to have that sour mix handy ahead of time.