I perfected a Bourbon Margarita Recipe that features bourbon, Cointreau, lime juice and a dash of agave with a salted rim for an unexpected whiskey twist.

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I found this bourbon margarita on a night I shouldnt have been experimenting, and it stuck with me. Using bourbon instead of the usual brings warm vanilla and oak that sneaks up on you while Cointreau adds a bright orange lift, so it tastes familiar but sideways, like a secret you want to tell.

I keep coming back to it when I want something clever but not fussy, something that makes people ask where the idea came from. Its imperfect balance is the charm, its bite keeps the curiosity alive.

(Bourbon Margarita Recipe)

Ingredients

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Warm oak and vanilla notes, it adds alcohol calories, no real nutrients, bold backbone
Sweet orange liqueur, brings bright citrus and sugar, it’s fragrant and sweet
Tart zesty acidity, little vitamin C, makes the drink lively and balanced
Smooth sweetener, mostly carbs, kinda less harsh than sugar but calorie heavy
Salt boosts aroma and contrast, adds savory edge, so watch sodium intake
Chills and dilutes, softens bite, helps pace your sipping
Tiny aroma burst, looks pretty, gives a fresh citrus pop

Ingredient Quantities

2 oz bourbon, i like a straight bourbon thats around 90 proof

1 oz Cointreau

3/4 oz fresh lime juice (about 1 large lime)

1/2 oz agave syrup

Coarse kosher salt or flaky sea salt for the rim

Lime wheel or wedge for garnish

How to Make this

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1. Chill a rocks glass in the freezer for a few minutes, then rub a lime wedge around the rim and dip it into coarse kosher or flaky sea salt to coat the edge.

2. In a cocktail shaker add 2 oz bourbon, 1 oz Cointreau, 3/4 oz fresh lime juice (about 1 large lime) and 1/2 oz agave syrup.

3. Add plenty of ice to the shaker so it’s about 3/4 full, that helps get the drink cold and properly diluted.

4. Shake hard for 10 to 15 seconds until the shaker is frosty, you want good chill and a little dilution so it’s smooth not harsh.

5. Fill the chilled, salted rocks glass with fresh ice (big cubes if you got them, they melt slower).

6. Strain the shaken mix over the ice into the glass, try to keep bits of pulp out unless you like them.

7. Garnish with a lime wheel or wedge, give it a little squeeze if you want extra zip.

8. Taste and tweak: add a tiny splash more agave if you want sweeter or a squeeze more lime if it’s too boozy, serve right away.

Equipment Needed

1. Cocktail shaker, cobbler or Boston, either works
2. Jigger or measuring tool (oz markings or a shot glass)
3. Hand juicer or citrus reamer, for fresh lime juice
4. Fine mesh strainer or Hawthorne strainer to catch pulp
5. Chilled rocks glass
6. Small shallow plate for the salt rim
7. Ice scoop or tongs, you want plenty of ice
8. Paring knife and cutting board for cutting and garnishing the lime

FAQ

2 oz bourbon, i like a straight bourbon thats around 90 proof

1 oz Cointreau

3/4 oz fresh lime juice (about 1 large lime)

1/2 oz agave syrup

Coarse kosher salt or flaky sea salt for the rim

Ice

Lime wheel or wedge for garnish

Can I use any bourbon? Yes, but choose a straight bourbon around 90 proof for balance. Too low proof can get lost, too high can feel hot.

Can I replace Cointreau? You can use another orange liqueur or triple sec, but flavor and sweetness will change. Cointreau is the cleanest choice.

How do I rim the glass without the salt falling off? Rub a lime wedge firmly around the rim, press into flaky sea salt or coarse kosher, then tap off excess. If the salt is falling off it's usually because the rim wasn't moist enough.

Should I shake or stir this? Shake it. The lime juice needs aeration and dilution from the ice. Stirring will not incorporate the citrus the same way.

Can I make this in batches for a party? Yes, combine bourbon, Cointreau, lime juice and agave in a pitcher and chill up to 24 hours. When ready, pour over ice and give a quick stir or single-serve shake for best texture.

How do I adjust sweetness or tartness? Add more agave for sweetness in 1/4 oz increments, or more lime for tartness. Taste as you go, small changes make a big difference.

Bourbon Margarita Recipe Substitutions and Variations

Bourbon: try rye whiskey for a spicier edge, reposado tequila if you want it more margarita-like, or aged dark rum for a sweeter, caramel note. each one changes the drink but still works.
Cointreau: swap with triple sec for a cheaper option, Grand Marnier for deeper, orangey-cognac flavor, or curaçao if that’s what you have on hand.
Agave syrup: use simple syrup (1:1 sugar and water) for a neutral sweetener, honey syrup (equal parts honey and warm water) for floral sweetness, or even maple syrup in small amounts for a fall twist.
Coarse kosher or flaky sea salt rim: go with Tajín for a chili-lime kick, smoked salt for a savory note, or a sugar rim if you want the cocktail sweeter and more dessert-like.

Pro Tips

1) Taste your bourbon first, its the main flavor so pick one with vanilla and caramel notes not heavy smoke. If it feels thin, go a little higher proof, if it’s too hot try a softer bottle, simple as that.

2) Get every drop of lime juice by rolling and warming the lime for 5 to 8 seconds in the microwave, then strain the juice to keep pulp out unless you like the texture. Also save the squeezed halves, a quick press over the finished drink wakes up the aroma.

3) Use one big clear cube or an ice sphere in the glass, they melt way slower so the drink stays balanced longer. And if your agave is thick, warm it a tad or stir it into a little hot water so it mixes smoothly, otherwise it sinks and you get uneven sweetness.

4) Don’t commit to a full salted rim right away, try half-rims or flaky smoked salt for contrast, or rub a bit of lime zest into the salt first for extra perfume. Presentation tricks matter, but always taste without the rim too, you might prefer it plain.

Bourbon Margarita Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected a Bourbon Margarita Recipe that features bourbon, Cointreau, lime juice and a dash of agave with a salted rim for an unexpected whiskey twist.

Servings

servings

Calories

275

kcal

Equipment: 1. Cocktail shaker, cobbler or Boston, either works
2. Jigger or measuring tool (oz markings or a shot glass)
3. Hand juicer or citrus reamer, for fresh lime juice
4. Fine mesh strainer or Hawthorne strainer to catch pulp
5. Chilled rocks glass
6. Small shallow plate for the salt rim
7. Ice scoop or tongs, you want plenty of ice
8. Paring knife and cutting board for cutting and garnishing the lime

Ingredients

2 oz bourbon, i like a straight bourbon thats around 90 proof
1 oz Cointreau
3/4 oz fresh lime juice (about 1 large lime)
1/2 oz agave syrup
Coarse kosher salt or flaky sea salt for the rim
Ice
Lime wheel or wedge for garnish

Directions

Chill a rocks glass in the freezer for a few minutes, then rub a lime wedge around the rim and dip it into coarse kosher or flaky sea salt to coat the edge.
In a cocktail shaker add 2 oz bourbon, 1 oz Cointreau, 3/4 oz fresh lime juice (about 1 large lime) and 1/2 oz agave syrup.
Add plenty of ice to the shaker so it’s about 3/4 full, that helps get the drink cold and properly diluted.
Shake hard for 10 to 15 seconds until the shaker is frosty, you want good chill and a little dilution so it’s smooth not harsh.
Fill the chilled, salted rocks glass with fresh ice (big cubes if you got them, they melt slower).
Strain the shaken mix over the ice into the glass, try to keep bits of pulp out unless you like them.
Garnish with a lime wheel or wedge, give it a little squeeze if you want extra zip.
Taste and tweak: add a tiny splash more agave if you want sweeter or a squeeze more lime if it’s too boozy, serve right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.