Cadillac Margarita

It signals the upgrade in the orange slot. Bars use the word to mean Grand Marnier rather than a well triple sec, usually alongside a better tequila, and many float the liqueur on top instead of shaking it in. You're paying for aroma as much as flavor.

It would, but the drink changes. Cointreau is neutral-based and sharp, which keeps a Margarita bright and clean. Grand Marnier is built on cognac, so it brings weight, vanilla and a slightly sticky finish. Reach for the first when you want lift, the second when you want depth.

Only if your limes demand it. Eight milliliters is a corrective rather than a component, there to catch the sharp edge when the fruit is out of season. Taste first. Grand Marnier is already sweeter than triple sec, and the two together can tip a glass over.

Half a rim, so you can choose per sip. This build runs rounder and sweeter than a standard Margarita, which gives salt more to push against than usual. Rub the lime around the outside of the glass only, or you'll end up with grains in the drink.

A classic Cadillac Margarita calls for 45 ml (1.5 oz) Tequila, 15 ml (0.5 oz) Grand Marnier, 22 ml (0.75 oz) Fresh lime juice, 8 ml (0.25 oz) Agave syrup. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Cadillac Margarita is roughly 27% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.

A Cadillac Margarita is shaken — the rule of thumb is to shake anything with citrus juice. About 13 seconds with plenty of ice chills and dilutes it correctly.