Virgin Margarita

Name: Virgin Margarita
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 6 tablespoons (90 ml) fresh lime juice, freshly squeezed from about 3 limes, seeds strained out; 6 tablespoons (90 ml) fresh orange juice, freshly squeezed from 1 large orange, seeds strained out; 2 tablespoons (42 g) agave nectar, light, at room temperature so it pours and mixes easily; ½ cup (120 ml) sparkling water, cold; 3 cups (420 g) ice cubes, divided: about 1 cup for shaking and 1 cup per glass for serving; 1 tablespoon (10 g) flaky sea salt or coarse kosher salt, spread on a small plate; 1 whole (65 g) lime, half cut into 2 wedges for the rim and the other half cut into 2 thin wheels for garnish

From the MyKitchenBank Kitchen

A bright, tangy, salt-rimmed mocktail made with fresh lime and orange juice, lightly sweetened with agave and shaken hard until icy cold. It tastes like the classic margarita without the alcohol.

Prep: 10 min
Cook: —
Wait: 5 min
Total: 15 min
Makes: 2 drinks (about 6 oz / 180 ml each)

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Ingredients

2 servings

6 tablespoons (90 ml) fresh lime juice, freshly squeezed from about 3 limes, seeds strained out
6 tablespoons (90 ml) fresh orange juice, freshly squeezed from 1 large orange, seeds strained out
2 tablespoons (42 g) agave nectar, light, at room temperature so it pours and mixes easily
½ cup (120 ml) sparkling water, cold
3 cups (420 g) ice cubes, divided: about 1 cup for shaking and 1 cup per glass for serving
For the rim
1 tablespoon (10 g) flaky sea salt or coarse kosher salt, spread on a small plate
1 whole (65 g) lime, half cut into 2 wedges for the rim and the other half cut into 2 thin wheels for garnish

Equipment (6)

Cocktail shaker with lid (16–24 oz / 500–700 ml)
Hawthorne or fine mesh strainer
2 rocks glasses or margarita glasses (8–10 oz / 240–300 ml)
Small plate or saucer for the salt rim
Citrus juicer
Measuring spoons and a jigger or liquid measuring cup

Steps

Before you start

Squeeze juice fresh: you need about 3 limes and 1 large orange for this recipe.
Chill the serving glasses in the freezer for 5 minutes while you prep, so the drinks stay cold.
Taste your limes: very tart limes may need an extra ½ teaspoon of agave at the end.

1
Prep the citrus
- Cut the garnish lime in half.
- Cut one half into 2 wedges and the other half into 2 thin wheels.
- Juice the 3 remaining limes to get 6 tablespoons (90 ml) and juice the orange to get 6 tablespoons (90 ml).
- Strain out any seeds.
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Ready when: Juices are measured and seed-free.
Tip: Roll limes firmly on the counter before cutting to get more juice.
2
Salt the rims
- Spread the salt on a small plate in an even layer.
- Run a lime wedge around the outer top edge of each glass, about ¼ inch (6 mm) deep.
- Dip the outside of the rim into the salt and turn gently to coat.
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Ready when: A thin, even band of salt clings to the outside of the rim only.
Tip: Salt only the outside edge so no salt falls into the drink and makes it too salty.
3
Fill the glasses
- Add 1 cup (140 g) of ice to each rimmed glass and place them in the freezer while you shake.
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Ready when: Glasses feel frosty on the outside.
4
Combine in shaker
- Fill the shaker about halfway with the remaining 1 cup (140 g) ice.
- Add the lime juice, orange juice and agave.
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Tip: Measure the agave with a oiled or warm spoon so it slides off cleanly.
5
Shake hard
- Seal the shaker tightly and shake vigorously for 15 seconds, until the outside is very cold and frosty and the agave is fully dissolved.
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Ready when: The shaker is frosty and too cold to hold comfortably; no agave streaks remain.
Tip: Hold the lid and base firmly while shaking so it doesn't leak.
6
Strain and top
- Strain the mixture evenly into the two ice-filled glasses, pouring carefully in the center so you don't wash off the salt rim.
- Top each with ¼ cup (60 ml) cold sparkling water and stir once gently.
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Ready when: Drink is pale golden-green with a light fizz on top.
Tip: Taste and add ½ teaspoon more agave if it is too tart.
7
Garnish and serve
- Perch a lime wheel on the rim of each glass and serve immediately while very cold.

Good to know

Tips

Always use fresh citrus; bottled juice tastes flat and bitter.
Shake with plenty of ice for a properly chilled, slightly diluted drink.
For a frozen version, blend all juices, agave and 2 cups of ice until smooth, skipping the sparkling water.
Double the recipe in a larger shaker or shake in two batches so there's room for the ice to move.

Make ahead

Juice the limes and orange up to 1 day ahead and refrigerate in a sealed jar. Mix the juices with the agave and shake with ice just before serving.

Storage & reheating

Best served immediately. The unshaken juice and agave mix keeps covered in the fridge for up to 24 hours (shake with ice before serving). Not suitable for freezing once diluted or carbonated; leftover shaken drink loses fizz and is best within a few hours.

Substitutions

agave nectar → simple syrup (equal parts sugar and water). Use 2 tablespoons (30 ml); the flavor is slightly less rounded.
sparkling water → plain cold water or lime-flavored seltzer. Plain water gives a still, softer drink; lime seltzer boosts the citrus.
flaky sea salt or coarse kosher salt → Tajín seasoning or a half salt, half sugar mix. Tajín adds chile and lime heat to the rim.
fresh orange juice → fresh tangerine or blood orange juice. Use the same amount; the color and sweetness will change slightly.