This mint margarita is a classic margarita with a fresh mint twist. It’s bright and citrusy with an aromatic and refreshing mint finish. It’s naturally gluten-free, refined sugar-free and vegan.
Ingredients
Please scroll down to the recipe card for the full recipe.
All you need are the basic ingredients for any margarita: tequila, triple sec, freshly squeezed lime juice, ice and salt for the rim. Add to that 1 to 2 sprigs of fresh mint.
You can also add 1-2 teaspoons of sweetener, if you’d like.
The tequila
You can use any tequila you’d like. But here’s why I like to use blanco, also called silver or white, tequila in my margarita recipes.
- Clean flavor – white tequila has a clean, crisp flavor profile with notes of agave, making it a versatile choice for mixing in cocktails. Its relatively neutral taste allows the other ingredients in this margarita to shine through.
- Appearance – white tequila keeps the color of the margarita bright and vibrant. Does it really matter? Not really, but it does look nicer. Since margaritas usually include citrus juice like lime, maintaining a clear base ensures that the drink looks nice.
- Versatile – white tequila is readily available and affordable. Its versatility also makes it suitable for a wide range of margarita variations and flavor experiments.
While white tequila is the most common choice for margaritas, some recipes may call for aged tequila (reposado or añejo) for added complexity and depth of flavor. I’m going for a minty flavor here, so I really think blanco is best.
Triple sec
Triple sec is a clear, orange-flavored liqueur and a key ingredient in margaritas. Its sweetness counteracts the lime’s zesty tartness, making it more balanced with hints of orange notes.
In this Mangorita recipe, I discuss the difference between triple sec and Cointreau, both orange liqueurs. If you have either one at home, you can use it in this recipe.
Lime juice
Freshly squeezed lime juice adds a layer of freshness that bottled lime juice can’t replicate.
If you’ve tasted bottled lime juice, you’ll notice the flavor is somewhat off.
It’s worth noting that bottled lime juice often contains additives and preservatives like sodium metabisulphite or potassium metabisulphite. While these substances help preserve the juice’s natural color and protect against bacteria, they’re also classified as allergens and may trigger reactions in those sensitive to sulfites. It may also contain sodium benzoate, a known carcinogen.
Bottled and freshly squeezed lime juice aren’t chemically identical. Bottled lime juice undergoes pasteurization, which involves quick heating and cooling. Unfortunately, this process, along with oxidation and the time it spends on the shelves, can degrade some vitamins and minerals, particularly Vitamin C, which is sensitive to heat and can be significantly reduced by pasteurization.
I know this is a margarita, and you probably don’t care about the lack of vitamins, but I thought it was interesting for future reference. 🙂
While you can use bottled lime juice, I prefer squeezing my own lime juice to get the best-tasting margarita.
Mint type
Both peppermint and spearmint can add a refreshing twist to margaritas, but spearmint is typically the better choice. Spearmint has a milder flavor compared to peppermint, with hints of sweetness and a refreshing aroma that complement the citrusy and tangy notes in margaritas without overpowering them.
Peppermint, on the other hand, has a stronger, cooler flavor that might clash with the other ingredients in a margarita. So, if you’re looking to add mint to your margarita, spearmint is generally the preferred option.
How to muddle mint
Fresh mint creates a vibrant, refreshing taste with a delightful fragrance that perfectly complements the flavors in this margarita.
You’ll want to muddle the mint slightly to bring out the oils and enhance the minty taste.
Over-muddling can result in a drink reminiscent of toothpaste rather than the desired smooth and refreshing flavor.
To start, add the leaves to a cocktail shaker (or jar, as I did, so you can see what’s going on in the photos). Gently press the leaves to release their essential oils. Only a few gentle presses, around 3 or 4, are necessary to extract the juices.
The goal is to delicately muddle the mint, ensuring the oils are released without the leaves being crushed into small fragments.
Be careful not to shred or crush the mint excessively, as this will release bitter chlorophyll, resulting in an unpleasant grassy flavor in your margarita.
When pouring the finished drink, strain the mixture to remove any mint leaves. If you’d like a more pronounced mint flavor, you can add some of the muddled mint directly into the drink for an extra boost.
And if you have any mint left over, try this Mint Lemonade I posted recently. It’s perfect for summer!
Salted rim
If you’re worried about the extra salt intake from a salted rim, you can skip it.
However, the salt enhances the flavor, cutting through the sourness of the lime juice and the sweetness of the orange liqueur, creating a more balanced flavor.
To salt the rim, spread coarse salt on a small plate. Run a sliced lime along the rim to wet it, then turn the glass upside down to the salt rim.
Gluten-free
According to Beyond Celiac, “… pure, distilled tequila, usually made with the blue agave plant, is considered gluten-free. Even if the tequila is mixtos, meaning that it contains at least 51% agave with other sugars added, it will still be safe for people with celiac disease. However, be on the lookout for hidden gluten in tequilas that add flavorings or other additives after distillation.”
You can click the link above to choose from the top-listed tequila brands.
As for the orange liqueur, Beyond Celiac says, “Yes, pure, distilled liqueur, even if made with wheat, barley, or rye, is considered gluten-free. Most liqueurs are safe for people with celiac disease because of the distillation process.”
More margaritas
For more fitting Cinco de Mayo margaritas, try this Raspberry Margarita or Gin Margarita.
And if you happen to be reading this during the colder months, this Apple Margarita Recipe and this Cranberry Margarita are great choices.
I hope you’ll enjoy this mint margarita. If you make it, I’d love to hear more! Please drop a comment below and tell me what you think. Enjoy. 🙂
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- Prep Time:
- Cook Time:
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- Yield: 1
Ingredients
- 1 lime
- 1 tablespoon margarita/coarse salt
- 1-2 sprigs of mint (plus more for garnish, if desired)
- 2 oz (1/4 cup) blanco (white/silver) tequila
- 1 oz (2 tbsp) triple sec
- 1 oz (2 tbsp) freshly squeezed lime juice
- maple syrup, agave or simple syrup – optional and to taste
- ice
Directions
- Cut a lime into quarters and use one to rub along the rim of the glass.
- Spread margarita salt on a small plate and then invert the glass into the salt so that it sticks to the rim.
- Using a cocktail muddler or the end of a wooden spoon, gently muddle the mint (I recommend using 1 sprig, and then adding more, if desired) by pressing the leaves. Only a few gentle presses, around 3 or 4, are necessary to extract the juices. Over-muddling will make it turn bitter.
- Add tequila, triple sec, and lime juice and ice. Shake well. Taste and add sweetener, if desired. 1-2 teaspoons should do it.
- Fill a glass with ice and strain the margarita into it. Garnish with lime wedges and additional mint.
Notes
- Spearmint is better for margaritas than peppermint. Its milder flavor complements the drink without overpowering it.
