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Classic Pink Salt Margarita

A classic margarita in a rocks glass with a pink Himalayan salt rim and lime wedge garnish on a wooden bar surface
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A cocktail-bar margarita made at home — shaken hard, double-strained, and finished with a medium-coarse pink Himalayan salt rim that holds its crunch through every sip. Bright lime, clean agave sweetness, and a gentle mineral finish from the rim. Five minutes, no special skills required.

Ingredients

  • 2 oz blanco tequila (100% agave)
  • 1 oz fresh lime juice (from approximately 2 limes)
  • ¾ oz triple sec or Cointreau
  • ½ oz agave syrup (or simple syrup)
  • 2–3 tablespoons medium-coarse pink Himalayan salt, for the rim
  • 1 fresh lime wedge, for rimming and garnish
  • 1 cup ice, for shaking
  • Fresh ice, for serving

Instructions

  1. Prep the rim. Spread the pink salt on a flat plate wider than your glass rim. Run the cut face of the lime wedge along the outside of the rim only — not the inside. Tilt the glass at 45 degrees and roll the outer rim through the salt in one slow, full rotation. Tap the base once on your palm to dislodge any loose crystals.
  2. Chill the glass. Place the rimmed glass in the freezer for 5–10 minutes while you build the cocktail. This sets the salt and chills the vessel at the same time.
  3. Combine and shake. Fill a cocktail shaker with a generous cup of ice. Add the tequila, lime juice, triple sec, and agave syrup.
  4. Shake hard for 15 seconds. Shake until the exterior of the shaker is fully frosted — that is your signal the cocktail is properly chilled and diluted.
  5. Strain and serve. Fill the rimmed glass with fresh ice. Double-strain the cocktail through a fine-mesh strainer into the glass for a clean, chip-free pour. Garnish with the lime wedge and serve immediately.

Notes

Salt the outside only. Wet only the exterior of the rim so guests can control the salt-per-sip ratio by rotating the glass toward or away from their lips.

Grind tip. If your pink salt is too coarse, pulse it 2–3 times in a ceramic salt grinder before rimming. Fine grind dissolves into the lime juice and pastes onto the glass — medium-coarse is the target.

Tommy’s variation. Skip the triple sec and increase agave syrup to 1 oz. Fewer ingredients, cleaner agave and tequila flavor — the pink salt rim works exactly the same.

Spicy rim. Mix 2 tablespoons pink salt with 1 teaspoon ancho chili powder and a pinch of cayenne on the plate before rimming. Pairs especially well with reposado tequila.

Smoked rim. Combine equal parts pink salt and smoked sea salt. Built for mezcal — the smoke in the rim ties directly into the spirit.

Make it a batch. Scale to 8 servings: 16 oz tequila, 8 oz lime juice, 6 oz triple sec, 4 oz agave syrup. Stir with ice in a pitcher, strain, and pour to order over fresh ice in individually rimmed glasses.

Find it online: https://pinksaltfood.com/recipes/pink-salt-margarita-rim/