Photo & Recipe courtesy of: https://cooking.nytimes.com/recipes/1016358-margarita
- 2 ounces blanco tequila
- Juice of 1 whole lime
- ½ ounce triple sec, preferably Cointreau
- Salt for rim (optional)
- Lime wedge, for garnish
- Fill a cocktail shaker with ice and add tequila, lime juice and triple sec. Shake. Pour, with the ice, into a highball or footed glass (salt rim first if you like). Garnish with wedge of lime.