On a similar note, it’s also a good idea to slice up your lime wedges at the beginning. If you’re having trouble picking the perfect salt – check out our resource on the best salt for margaritas for ideas! Just assembly line your salt rimming operation at the beginning to save some hassle. It can quickly turn into a time consuming mess if you’re trying to rim a glass, make a cocktail, rim another glass, make another cocktail, etc.
One of the best tips for making any type of margarita is to salt your glasses before you begin making cocktails. Of course, you’ll also need to throw all of the listed ingredients to a margarita blender to get your frozen rum margaritas, whereas you’ll need a cocktail shaker for the rocks version. But the recipe is essentially the same for both, with the exception that you need to add 1.5 cups of ice per serving to the frozen version. Our rum margarita recipe below goes over what you need to do to serve over rocks or frozen.
It probably goes without saying, but rum margs can be enjoyed either on the rocks or frozen. But if you find the triple sec to be enough of a sweet flavor for you, then the agave isn’t necessary. Salt, for rimming (optional of course!)Īnd really, the agave syrup is optional too – it’s there to add a little bit of sweet.Lime juice (I have been loving Lakewood lately but you can sub a different type or use fresh squeezed).So you’ll need the following familiar ingredients for your rum margs: So with that in mind my preferred margarita recipe is pretty much identical to my traditional margarita recipe. My general mixology philosophy is to keep things as simple as possible, especially when it comes to combinations that we all know are dynamite.
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