Ingredients

Scale

6–7 mandarin oranges, juiced (should yield about 3/4 to 1 cup of juice)
1 small lime, juiced
2.5 ounces Don Julio Tequila Reposado
0.5 ounces Cointreau

To rim the glasses:

1 lime wedge (to wet the glass rims)
2 tablespoons Kosher salt
1 teaspoon Miguelito (chamoy en polvo)

Instructions

Halve and juice 6-7 mandarin oranges, until they yield about 3/4 to 1 cup of juice.
Halve and juice one lime.
Add 2.5 ounces of tequila reposado and 0.5 ounces of Cointreau and stir well. Set aside.
To rim the glasses, mix 2 tablespoons Kosher salt and 1 teaspoon Miguelito in a shallow dish.
Cut the lime wedge and run along the rims of the glasses to wet them. Turn the glasses upside down one at a time and dip in the salt-Miguelito mixture until the rims are completely salted.
Add ice to the glasses, pour margaritas over ice and serve immediately.

Notes

My preferred tequila for this recipe is Don Julio Reposado, but any reposado will do.

Cointreau is used here over Grand Marnier because it is less sweet, but any triple sec can be substituted to your preference.

If you’d like to make these ahead of time (24 hours in advance) or for a large group, you can easily double, triple or quadruple the recipe and refrigerate in a covered pitcher without the ice until ready to serve. Serve over ice.

Nutrition

Serving Size: 7 ounces

Keywords: margaritas, mandarin orange margaritas, margarita de mandarina