Although I’m usually the cook at home, a few recipes are my husband Clayton’s domain—most famously Clayton’s Margarita. It’s essentially a classic margarita on the rocks with a couple of small but meaningful tweaks that lift it above the ordinary. My favorite addition is a touch of egg white: it creates a glossy, airy foam that makes every sip feel special.
Clayton is our home bartender on weekends and whenever we host friends. He’s good at mixing cocktails and this margarita is the one I request most often. For years he mixed by eye—dumping ingredients into a blender and adjusting until it tasted right—so it took some convincing to get him to write down exact amounts. After a lot of pestering he finally agreed, and now I can share his method so you can make it at home.
Ingredients
- 1 cup tequila (use a good-quality blanco or reposado)
- 1/4 cup Cointreau (or another orange liqueur / triple sec)
- 1/2 cup fresh lime juice (always use fresh for best flavor)
- 1/2 cup simple syrup (adjust to taste for sweetness)
- 1 teaspoon egg whites (optional; creates a foamy top)
- Tajín or coarse salt, for rimming
- Lime wedges, for serving
Step-by-step
Step one: blend it up
Combine the tequila, Cointreau, fresh lime juice, simple syrup, and egg whites in a blender. Blend briefly until the mixture is frothy and smooth. The egg white gives the margarita a silky mouthfeel and a pretty foam cap—if you prefer not to use raw egg white, use pasteurized egg white or omit it entirely.
Step two: rim the glasses
Pour a little Tajín or coarse salt onto a small plate. Cut a slit into a lime wedge and rub it around the rim of each glass, then roll the rim through the Tajín or salt to coat. A Tajín rim adds a bright, tangy-spicy contrast while coarse salt gives a traditional savory edge—choose based on your preference.
Step three: serve and enjoy
Fill each glass with ice, then pour the blended margarita over the ice. Garnish with a lime wedge and enjoy immediately. Serve with tacos, grilled seafood, or any casual gathering—this margarita is equally at home at a taco night or a backyard get-together.
Recipe FAQs
Cointreau is a French orange liqueur, a type of triple sec. If you don’t have Cointreau, any quality triple sec or orange liqueur will work—just watch for overly sweet or artificial-tasting brands.
We like LALO tequila, but any high-quality blanco or reposado tequila will produce great results. Choose a tequila you enjoy sipping on its own for the best flavor.
The small amount of egg white creates Clayton’s signature foamy top and adds a silky texture. If you’d rather not use egg white, you can omit it without ruining the cocktail.
For a large group, skip the egg whites and mix the tequila, Cointreau, lime juice, and simple syrup in a pitcher or dispenser so guests can pour over ice. Clayton doesn’t keep his batched margaritas in the refrigerator because they can become overly tart; he leaves the mix at room temperature and lets people make their own drinks as needed.
If you’re hosting a party or want to elevate taco night at home, give Clayton’s Margarita a try. After you blend one up, come back and leave a comment to share how it turned out—did you use Tajín or salt? Did you add the egg white?
Looking for more margarita ideas? Try these variations
Clayton’s Grapefruit Margarita | Clayton’s Holiday Margarita | Italian Margarita
Clayton’s Margarita — Recipe Card
Prep: 10 mins • Servings: 4
Ingredients
- 1 cup tequila
- 1/4 cup Cointreau
- 1/2 cup fresh lime juice
- 1/2 cup simple syrup
- 1 teaspoon egg whites (optional)
- Tajín or coarse salt, for rimming
- Lime wedges, for serving
Instructions
- Combine the tequila, Cointreau, lime juice, simple syrup, and egg whites in a blender. Blend until frothy.
- Spread some Tajín or coarse salt on a small plate. Cut a slit in a lime wedge and rub it along the rim of each glass. Roll the rim in the Tajín or salt to coat.
- Fill each glass with ice and pour in the margarita. Garnish with a lime wedge and serve immediately.
Nutrition
Calories: 306 kcal • Carbohydrates: 37 g • Protein: 0.3 g • Fat: 0.02 g • Sugar: 35 g
Nutrition information is an approximation and will vary depending on exact ingredients and serving size.
Additional Info
Author: Alex Snodgrass
Course: Drinks
Servings: 4
Photography by Eat Love Eats.