The Margarita is more than a global staple. It is a practical masterclass in core mixology fundamentals: balancing a base spirit, citrus-driven acidity, and controlled sweetness. At its best, it delivers a crisp, structured profile that highlights the vegetal and mineral character of agave rather than covering it with aggressive sweetness or artificial sourness.

If you work with fresh juices, purées, fruit cordials, or shrubs, you’re working with pectin—whether you intend to or not. Pectin is one of the main reasons juices stay cloudy, feel thick, clog filters, and separate quickly.