What’s better than a few cocktails at 4 in the afternoon?

Completely nothing. And that’s exactly what I did this past Tuesday. Completely random and completely fun. It’s 5 o’clock somewhere, right?

Years ago two of my sisters and I got a little tipsy from a few-too-many of these here honey lime margaritas. That night my oldest sister earned the nickname “Tequila Kelly” and I learned that I can cook and drink at the same time. After mentioning that night in a post, I was asked by a few of you for the recipe for the satisfying margs. Well since Cinco de Mayo is only a days away, I figured now was a good time as any to share it.

This dish makes two glasses, or one giant one (if you know what I mean 😉). However this dish can easily be doubled or tripled even.

To Make These Honey Lime Margaritas Set out:

limes – Freshly squeezed for juice, a wedge for rimming the glasses and a few slices for serving.
chili lime seasoning (aka tajin) – Or use margarita salt.
ice – Because nobody wants a room temperature margarita.
honey syrup – This is simply equal parts honey and warm water, shaken until combined then cooled.
tequila blanco (silver) – Use your regular. I like Casamigos or Espolòn.

Rim your glasses with a lime wedge.

Then dip the moistened rim of the glass into a shallow plate of chili lime salt (tajin) or margarita salt.

I have to say, my go-to part about drinking margaritas is the salty rim. Period. That’s why I like to dip the whole rim in tajin or salt. If you’re not so much of a salt fan then only dip a portion of the rim or none at all.

Fill to the top with ice and set aside.

Divide 1/2 cup of tequila among the two glasses.

Combine 1 ounce honey syrup (more or less to taste) with 8 ounces freshly squeezed lime juice. Then divide the honey lime mixture among the glasses.