Why it works: Orange and lime match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 937 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Perfect Margarita with Lime and Orange and Salt
Ingredients
Directions
Prepare the glass
Run a lime wedge halfway around the outer rim of a glass to moisten.
Dip in kosher salt to lightly coat.
Mix and serve
Pour tequila, liqueur, and lime juice into a cocktail shaker or jar with a tightly fitting lid.
Add ice, shake well, then strain into the glass.
Garnish with lime wedge.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Lime | juice of 1 lime (44ml) | 11 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Orange + limetop 4% of all pairsSmell alikestrongCooked together937 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Tequila
- Provides the main spirit base and the agave flavor that defines the drink.
- Orange flavored liqueur
- Adds sweetness and orange aroma that balances the sour lime and strong tequila.
- Lime juice
- Adds acidity that brightens the drink and offsets the sweetness of the liqueur.
The step that matters
Shake well with ice. Shaking chills the drink and dilutes it slightly with meltwater, softening the alcohol's harshness and blending the sour and sweet flavors. Too little shaking leaves the cocktail warm, harsh, and unbalanced.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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