Cinco de Mayo Margarita Lime (Printer-Friendly)

A zesty citrus drink with lime, orange, and a salted rim perfect for festive Cinco de Mayo gatherings.

# What You’ll Need:

→ Salted Rim

01 - 2 tablespoons coarse sea salt
02 - Zest of 1 lime
03 - 1 lime wedge for rimming glasses

→ Mocktail

04 - 1/2 cup freshly squeezed lime juice from 4 to 5 limes
05 - 1/4 cup freshly squeezed orange juice from 1 orange
06 - 1/4 cup agave syrup or honey
07 - 2 cups chilled sparkling water
08 - Ice cubes
09 - Lime slices for garnish optional
10 - Fresh mint for garnish optional

# How to Make It:

01 - On a small plate, mix the coarse salt and lime zest together. Rub the lime wedge around the rim of each glass. Dip the rim into the salt mixture to coat evenly.
02 - In a pitcher, combine the lime juice, orange juice, and agave syrup. Stir until the agave is fully dissolved.
03 - Fill each prepared glass with ice cubes.
04 - Pour the citrus mixture evenly into the glasses, filling each about halfway.
05 - Top each glass with chilled sparkling water and gently stir to combine.
06 - Garnish with lime slices and fresh mint if desired. Serve immediately.

# Expert Tips:

01 -
  • Fresh lime and orange juice create that authentic margarita brightness without any regret the next morning.
  • The salted rim transforms the entire experience—it's the little thing that makes guests feel like you put real thought into their drink.
02 -
  • Don't make this more than an hour ahead of time or the sparkling water will go flat and the ice will dilute everything into weakness.
  • If your limes feel hard, roll them on the counter with your palm for thirty seconds before cutting—they'll release so much more juice and you'll get at least an extra tablespoon per lime.
03 -
  • Freeze lime wheels in advance on a sheet pan; they become a gorgeous garnish and slowly chill your drink as they melt.
  • If you have a citrus press, use it instead of your hands—you'll extract juice more efficiently and your hands won't stay sticky for the rest of the evening.
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