Topo Chico Margarita Recipe

Prepare the glass rim

On a small plate, spread the Tajín into an even shallow layer. Take a lime wedge and run it around the outer rim of two highball or rocks glasses (or one large glass if making a single big serve). Dip the wet rim into the Tajín and rotate to coat evenly. Set glasses aside.

Cut an extra lime wedge for garnish and set aside.

Juice and measure

Juice fresh limes until you have 3 oz (about 2–3 medium limes). Measure the Don Julio Blanco, fresh lime juice, simple syrup, and orange liqueur (if using) into a cocktail shaker or mixing glass.

Shake

Add a generous handful of ice (about 1–1.5 cups) to the shaker. Shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Strain

Strain the chilled mixture into the prepared rimmed glasses filled with fresh ice (about 1 cup of ice per glass). If making one large cocktail, divide accordingly.

Top each glass with chilled Topo Chico: pour about 6 oz into each glass (12 oz total for two drinks). Pour gently to preserve carbonation.

Give the drink a gentle stir (1–2 turns) to integrate the sparkling water without removing too much fizz.

Garnish each glass with a lime wedge on the rim. Serve immediately.