Get ready for a festive Cinco de Mayo because this ultrahydrating margarita recipe is seriously the best for warm weather celebrations. Not only is it easy to make, but it's also super tasty and way better than anything you'll find in stores. The key is to naturally sweeten it with a fresh squeeze of orange and boost your electrolytes with a splash of coconut water.
Most margaritas contain added sugar, primarily agave syrup. But agave, once deemed the holy grail of sugars, is not looking so sweet for your body after all. It's super high in fructose (yes, as in high-fructose corn syrup). Even worse, some recipes call for prepackaged mixers and neon green syrups. All the dyes, additives, and sugar leave your body dehydrated and can result in a gnarly hangover the next day.
This recipe kicks that junk out the window, mixing up a fresh, delicious margarita that won't leave you spending the next day under the covers. (All in moderation, of course.)
— Additional reporting by Tara Block
You can also muddle in fresh jalapeño if you like your margaritas spicy!
- 1.5 oz of premium blanco tequila (Casamigos used here)
0.5 oz of Grand Marnier
1 lime, juiced
1 orange wedge
1 splash of fresh coconut water
Pink himalayan salt (to rim the glass)
- Take a lime wedge and use it rub the rim on the edge of a rocks-glass. Then, dip it into some freshly ground pink Himalayan salt. You won't need too much because the saltiness is a very strong flavor.
- Next, combine all remaining ingredients into a cocktail shaker with ice. Once mixed, pour over fresh ice in your salted rocks-glass.
- Garnish with a lime wedge and enjoy!
- 1 serving
- Calories per serving