The Lemon Margarita shakes up the citrus in the taco night favorite. Rather than just using lemon juice, a lemon syrup adds a bite of sweetness balanced with sour that is hard to beat.
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About this Lemon Margarita recipe
Margaritas are a fan favorite. I mean, what’s not to like? They’re perfect for sipping alongside tacos or can be dressed up for a cocktail party.
There’s an argument that if something isn’t broken, don’t fix it. I don’t buy into that. Just think, if you stuck with just the classic margarita, you’d miss out on so much deliciousness! Coconut, cucumber, blackberry… the list goes on.
The Lemon Margarita brings an extra citrus punch to the table, but not in the way you’d expect. Sweet-and-sour lemon syrup pairs perfectly with the lime juice for a sip that’s bright, sunny and perfect for spring and summer.
Why you’ll love this recipe
- It’s a subtle switch to a classic cocktail. Adding lemon notes makes the drink more complex and delicious.
- Quick and easy to make. Lemon syrup is the only thing you need outside of typical margarita fixings.
- Perfect for any occasion. Dress it up or down to fit the event, or make a big batch to share.
Ingredients & essentials
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
Like most margaritas, tequila is definitely on the ingredient list. You can use what’s in your bar or pick up a new bottle. My recommendation is that you use the best bottle you can afford — higher quality booze really does taste better!
When it comes to lime juice, I prefer fresh-squeezed. It gives you more flavor in your drink and the store-bought stuff can end up being a bit bitter.
Lemon syrup is what transforms this from your typical marg. It’s easy to make at home and blends seamlessly with the lime juice for an explosion of citrus flavor. Give it a nod with a lemon wheel as a garnish.
Sugar or salt are traditionally chosen for the rim of a margarita, but in this case lemon sugar is the perfect compliment to the drink. It’s sweet and tart, much like the lemon syrup, and elevates your margarita with ease.
Best tequila for margaritas
Margaritas traditionally call for tequila, which is a spirit made from the Blue Weber Agave plant in Mexico. Clear and colorless, blanco tequila (or silver tequila) works really well in this recipe.
You can always mix your favorite tequila into these margs. There are a few types of tequila that I detail in my Tequila 101 crash course. For a more upscale marg, take a nod from the Cadillac margarita and use reposado tequila, which gets its name from the word for ‘rested’ in Spanish because it is aged in oak barrels for between two months and one year. The aging process gives it some of the oak’s coloration and flavor, though additional coloring and flavoring are sometimes added. It is used for mixing and sipping.
Instructions
You’ll want to start with making the lemon syrup for your marg, then craft the cocktail. Let’s get started!
- Start by finely zesting the lemon. Avoid the bitter white pith and try to just get the yellow zest on the outer edges.
- Add sugar and lemon zest to a medium bowl. Use your fingers to rub the sugar granules into the lemon zest until fully combined and no clumps of lemon zest remain.
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Let the syrup cool completely before storing. This prevents condensation in the container, which can dilute the syrup and shorten its shelf life.
- In a medium saucepan over medium heat, combine the lemon sugar and lemon juice. Stir until sugar has dissolved, then remove from heat.
- Let the syrup cool to room temperature. Strain out the solids, then transfer to a glass jar to store any extra.
- Create your lemon sugar using the first two steps of the syrup. Use it to rim your glass with a lemon or lime.
- In a cocktail shaker * filled with ice, add tequila, lemon syrup and lime juice. Shake well.
- Strain your drink into a margarita glass * with ice.
- Add a lemon slice as a garnish and enjoy!
Tips & tricks
- When you’re making your lemon syrup, avoid the bitter white pith. Try to just get the yellow zest from the outer edges.
- Lemon oil boosts flavor, so rubbing the zest into the sugar releases fragrant lemon oil, which adds a more intense citrus flavor than juice alone.
- Taste test your drink as you go and add more lemon to fit your tastes.
Serving suggestions
Try using a dehydrated lemon round for a more elegant presentation, while still giving a nod to the flavors in this drink. You can taste test to see if you prefer a glass rimmed in salt or regular sugar.
When it comes to margaritas, you can’t beat the classic combo of chips and salsa. Take things to the next level by making your own tortilla chips and adding avocado salsa, which marries salsa and guacamole into a creamy dip everyone will love.
For something more substantial, try a batch of totchos (tater tot nachos) or nacho dip. And don’t forget the sweets! Lemon bars would be the perfect compliment to this lemony delight.
FAQ
You certainly can swap the lime juice for lemon juice, but I found it to be a little too ‘lemony’ for my taste. Instead, this margarita gets its lemon flavor from homemade lemon syrup.
You can — and should — make these to share! You can multiply the recipe to create a big enough batch for your crew.
Leave a comment or tap the ★★★★★ below to leave a rating — it helps others and supports our work. We love hearing how it turned out!
Lemon Margarita
ingredients
Lemon Syrup
- 1 tablespoon lemon zest from one lemon
- ½ cup granulated sugar
- ½ cup lemon juice freshly-squeezed (about 2 lemons)
Lemon Sugar
- 1 tablespoon lemon zest from about 1 lemon
- ¼ cup granulated sugar
Lemon Margarita
- ¼ cup lemon sugar for the rim
- 2 ounces blanco tequila
- 1 ounce lemon syrup
- 1 ounce lime juice from about 1 lime
- 1 slice lemon for garnish
- ice for shaking and serving
instructions
Lemon Syrup
- Finely zest the lemon. Avoid the bitter white pith — try to isolate the thin yellow skin on the outer edges.1 tablespoon lemon zest
- Add sugar and lemon zest to a medium bowl. Use your fingers to rub the sugar granules into the lemon zest until fully combined and no clumps of lemon zest remain.¼ cup granulated sugar, 1 tablespoon lemon zest
- In a medium saucepan over medium heat, combine lemon sugar and lemon juice. Stir until sugar has dissolved. Remove from heat. Let cool completely. Strain out the solids.½ cup lemon juice
- Transfer to a glass jar and seal tightly with a lid.
Lemon Sugar
- Finely zest the lemon. Avoid the bitter white pith and try to just get the yellow zest on the outer edges.1 tablespoon lemon zest
- Add sugar and lemon zest to a medium bowl. Use your fingers to rub the sugar granules into the lemon zest until fully combined and no clumps of lemon zest remain.½ cup granulated sugar, 1 tablespoon lemon zest
- Store in an food-safe, airtight container. Use within 12 months if stored in a cool, dry place.
Lemon Margarita
- Pour some lemon sugar on a plate. Rub a lime or lemon wedge around the edge of a glass. Roll the rim of the glass in the sugar to coat the rim.¼ cup lemon sugar
- In a cocktail shaker * filled with ice, add tequila, lemon syrup and lime juice. Shake well.2 ounces blanco tequila, 1 ounce lemon syrup, ice, 1 ounce lime juice
- Strain into a margarita glass * with ice. Garnish with a lemon slice.1 slice lemon, ice
notes
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