Should You Really Leave The Triple Sec Out Of Margaritas?

A classic margarita is one of the world's most popular cocktails. A three-ingredient recipe consisting simply of tequila, fresh lime juice, and orange liqueur, the classic margarita is equal parts boozy and refreshing. Whether you use the classic Cointreau, an elevated Grand Marnier, or the humble triple sec, orange liqueur is a key element for a perfect margarita — or is it? 

Tasting Table asked Chris Furtado, area manager Infinium Spirits, which distributes Tequila Corralejo, whether we should leave the triple sec out of the cocktail or keep it as is. "It's really a matter of taste," he says. "The classic recipe calls for triple sec, but modern variations leaving out the triple sec like the Tommy's Margarita are quite popular." 

Perhaps the best-known margarita recipe that skips the triple sec, the now famous Tommy's Margarita, was created in 1990 by a bartender named Julio Bermejo at his family's restaurant Tommy's Mexican Restaurant in San Francisco. Using agave nectar instead of triple sec, he doubled up on the agave flavor while still adding some sweetness. This lighter version of the cocktail became popular among those looking for a less sweet cocktail that pairs better with food.

Folks looking to reduce their calorie intake also embraced the drink, a trend that took off in the 2000s with the "skinny margarita" which leaves out the added sweetener, but keeps the orange liqueur. Furtado's advice is that you "do what your taste buds say tastes good" when it comes to keeping or skipping the orange liqueur.

Thanks to its unwavering popularity, the margarita is one of those cocktails for which myriad versions exist. There are many ways to upgrade your margarita like using a better quality tequila, experimenting with different liqueurs to change the flavor (think St. Germain for an elderflower margarita), or, as Furtado recommends, adding a salt solution to take your margarita to the next level. "Add a couple of drops of a salt solution to the ingredients before shaking," he says. "The salt will subdue some of the tartness of the lime juice and make it sweeter." So yes, there is a reason why a salted rim is a crucial ingredient in the margarita recipe rather than a garnish preference. Adding the salt solution to the mix will let you skip the salted rim without giving up that briny flavor. 

There are the fruity variations that abound at Mexican restaurants — think strawberry, watermelon, and mango, which also come in frozen versions. Two recent trends are changing the chemistry of the margarita these days: Swapping a smoky mezcal for the tequila to create a mezcalita, and muddling fresh chiles or infusing your tequila with them to make the ultimate spicy margarita. In any case, a margarita by any other name will taste as sweet, with or without the triple sec, as you want it to be.