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Introducing, Clayton’s Margarita!
Clayton is always the bartender on the weekends and when we have guests over to our house. He can make some really good cocktails and his margarita is my personal favorite. I’ve been asking him for ages to sit down and write out an exact recipe so that I can share it with you but that’s not easy for him. He usually just throws stuff in a mixer and tastes it until it tastes right. But, after bugging him for long enough and with Cinco De Mayo around the corner, he finally agreed to share his recipe!
Clayton’s Margarita is just a good, classic margarita on the rocks with a few little tweaks to make it special. My favorite part? That he adds egg whites to it to make it foamy. Sounds weird, I know, but it’s what makes his margaritas so good. Give me all the foam!
Also, you can obviously use less tequila if you choose. Clayton claims “if you are going to take the time to make a drink you might as well make it strong.” So, yeah. There’s that… so please drink responsibly!
And for some fun twists on Clayton’s classic recipe, try Clayton’s Grapefruit Margarita and Clayton’s Holiday Margarita — with the addition of rosemary and a little pomegranate juice, you have a perfectly festive cocktail ready for the holiday season.
Clayton's Margarita
Ingredients
- 1 cup Good Tequila (we love LALO tequila) you can use less tequila if you don't want it as strong
- 1/4 cup cointreau
- 1/2 cup fresh lime juice
- 1/2 cup of Simple Syrup
- 1 teaspoon egg whites fresh or out of the carton is fine!
- Tajin or salt, for the rim
- Lime wedges, for serving
Instructions
- Combine the tequila, Cointreau, lime juice, simple syrup, and egg white in a blender. Blend until frothy.
- Pour some salt or tajin on a small plate. Cut a slit in the lime wedge and rub it along the rim of a glass. Roll the edge of the glass in the salt or TajÃn to coat the rim. Carefully fill with ice and pour in the margarita.
- Enjoy!
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
Do you recommend using egg whites from the box? I can’t wait to make thesee!
I’m not a margarita or tequila person but this recipe is a game changer!
Cheers!!
Just a little confused. The IG said the original recipe got a makeover but the link in bio defaults to recipe from 4/18 & I don’t see any updates/edits. Maybe just my oversight?
haha, yes. I just gave it a photo update (makeover) that’s all!! sorry if I confused you!!
No worries!! Just wanted to make sure I wasn’t missing something! Thanks for responding!
What kind of tequila? Blanco or gold respasado?
We use Blanco!
How many is this supposed to yield? I make them all the time but I need to multiply the recipe for a party of 35!
You can get about 4 margaritas from this recipe. They will go quickly so definitely make extra!
I make these so much, everyone in my life calls them Sydney’s margaritas! They are the best of the best! Can’t thank Clayton enough!
I do not have any simple syrup. Is there a substitution or can I leave it out? or do you have a recipe you recommend for making simple syrup at home?
making simple syrup is super simple 😉 hehe.
Just bring equal parts water and sugar to a boil in a small saucepan (1 cup water: 1 cup sugar, for example).
once boiling, simmer, stirring, until the sugar has dissolved. Let cool and then you can use!
Delicious, easy, and looks fancy with minimal effort. Winner.!
My favorite margs! I make these all the time – they’re so easy and so delicious!
What chili lime salt do you use on these?
We use Tajin.
How early do you think you could make it ahead for a party if it’s not going in the fridge??
Yes, you definitely can– I’d just omit the egg white part as the foam will disappear with time.
My go-to recipe! I make sure to show all the margarita lovers in my family and friend circle!
Happy you love it!!!