If you’re hosting, you can easily scale this recipe. Just maintain the 2:1:1 ratio. Mix the tequila, Cointreau, and lime in a pitcher ahead of time, then shake individual portions with ice as guests arrive. Add the club soda splash last to keep the bubbles fresh!

To get the most juice out of your limes, roll them firmly on the counter with the palm of your hand before cutting. If your limes are cold from the fridge, a quick 10 seconds in the microwave will help them release even more juice.

Don't settle for standard table salt! For a truly "top-shelf" experience, I always use Maldon or a flaky sea salt. The larger crystals provide a beautiful crunch and a clean saltiness that balances the citrus without being overpowering. Pro Tip: Rub a lime wedge around the rim, then dip it into a small plate of salt for that perfectly even, restaurant-quality look.

Traditional margaritas are "still" drinks, but I find that a splash of club soda at the very end provides a sophisticated lift. It adds a bit of fizz and bubbles, making the drink feel much more refreshing and light.

I recommend adding your ingredients to a shaker with plenty of ice and shaking for a full 20 seconds until the outside of the shaker is frosty. This doesn't just chill the drink; it slightly dilutes the spirits to the perfect "sipping" strength.