Chicken Salad is a CLASSIC salad recipe that is always a crowd pleaser. The salad is easy to make and a great recipe to make when you have leftover chicken or rotisserie chicken. To make the salad, toss chopped cooked chicken in a creamy dressing with …
Chicken Salad is a CLASSIC salad recipe that is always a crowd pleaser. The salad is easy to make and a great recipe to make when you have leftover chicken or rotisserie chicken. To make the salad, toss chopped cooked chicken in a creamy dressing with celery, onion, pecans, and fresh herbs. This recipe is…
Baked oatmeal is one of my all-time favorite breakfasts. It is so hearty and comforting. I also love making baked oatmeal cups. The individual size cups are so fun and they make a great grab and go breakfast or snack. These Lemon Blueberry Baked Oatmea…
Baked oatmeal is one of my all-time favorite breakfasts. It is so hearty and comforting. I also love making baked oatmeal cups. The individual size cups are so fun and they make a great grab and go breakfast or snack. These Lemon Blueberry Baked Oatmeal Cups are bursting with lemon flavor and juicy blueberries. The…
I love making all kinds of cookies…chocolate chip, peanut butter, oatmeal, chocolate, and fruity cookies! One of my favorite fruity cookies are these Lemon Raspberry Cookies. They are delightful! The lemon cookies are soft, chewy, and bursting wi…
I love making all kinds of cookies…chocolate chip, peanut butter, oatmeal, chocolate, and fruity cookies! One of my favorite fruity cookies are these Lemon Raspberry Cookies. They are delightful! The lemon cookies are soft, chewy, and bursting with tart red raspberries! The lemon flavor is prominent thanks to lemon zest, lemon extract, and the sweet…
Craving lemon garlic shrimp pasta at home? This recipe is your answer! Made with just a few simple ingredients, it’s…
Craving lemon garlic shrimp pasta at home? This recipe is your answer! Made with just a few simple ingredients, it’s ready in under 30 minutes for a dinner that’s bursting with fresh, juicy flavor.
If there’s a combination of flavors we never tire of, it’s lemon, garlic, butter, and shrimp. The way that savory garlic meets bright lemon and juicy seafood is truly one of our favorites ever. So why not make them into a quick and tasty dinner? Introducing, our favorite new garlic shrimp pasta.
Why we love this recipe: Yes, we’ve made shrimp pasta every which way, from shrimp primavera to shrimp linguine. But this one is special! Here’s what we love about it:
The citrusy, juicy flavor impresses everyone. Just one bite will make your heart sing! We love it so much, we’ve featured a similar recipe in our new cookbook.
It’s fast and easy. This one comes together in under 30 minutes, making it great for weeknight dinners or easy entertaining with a dinner party. Come, let’s make it!
Key ingredients in garlic shrimp pasta
You’ll need just a handful of ingredients to make this lemon garlic shrimp pasta recipe! Always, quality is key to achieve the best tasting result in this dish:
Pasta: We like using spaghetti here, but you can also use other long noodles like linguine or bucatini. Use whole wheat pasta for Mediterranean diet, or gluten-free or legume pasta for gluten-free.
Shrimp: Use deveined medium shrimp for this recipe (they may be labeled 41 to 50 count), either shelled or tail on. Use either fresh or frozen; we tend to find fresh shrimp is slightly better. Prioritize wild caught shrimp if possible.
Old Bay: Old Bay is the flavor maker here. It’s a seasoning blend invented in Maryland that’s often used to season seafood, like in a shrimp boil.
Butter and garlic: Make sure to use fresh garlic, not jarred or packaged. Salted butter brings the best flavor to sauteing shrimp, but you can substitute olive oil if desired.
Grated Parmesan cheese: Look for grated cheese, which has a powdery texture that melds into the dish. Substitute another hard cheese like Pecorino Romano if desired.
Lemon juice and zest: A fresh lemon is key to the zippy flavor; avoid bottled juice.
How to make garlic butter shrimp: step by step
This garlic shrimp pasta comes together quickly, especially if you’re used to making sauteed shrimp! Here’s what to do:
Step 1: Bring a large pot of generously salted water to a boil. Add the pasta and boil until al dente). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready.
Step 2: Toss the shrimp with salt and Old Bay, in a bowl.
Step 3: In a very large skillet, heat butter over medium heat. Add the shrimp and cook for 1 to 1 ½ minutes, then flip and stir in minced garlic. Cook 1 to 1 ½ minutes until the shrimp is opaque and just cooked through.
Step 4: Toss with the drained pasta, grated Parmesan cheese, lemon juice and zest, parsley, more salt, and a few tablespoons pasta water until saucy. Enjoy warm.
Leftovers and make ahead tips
This garlic shrimp pasta recipe is best served the day it is made. You can store leftovers up to 3 days refrigerated. However, around here we’re not huge fans of next day shrimp (just our personal preference). It’s best within a day or so. Reheat gently on the stovetop before serving, and add a drizzle of olive oil and a pinch of salt.
Ways to serve garlic shrimp pasta
This garlic shrimp pasta is a quick and easy meal, accessorized with a green salad or a simple vegetable side dish. To avoid crowding the stove, you may want to try a quick roasted side vegetable like roasted asparagus or roasted green beans. Here are some of our top easy side dishes:
This garlic shrimp pasta recipe is pescatarian. For gluten-free, use gluten-free or legume pasta. For dairy-free, use olive oil, omit the Parmesan cheese, and add more salt to taste. For Mediterranean diet, use olive oil and whole wheat pasta.
Frequently asked questions
What kind of shrimp should I use?
For this recipe, we recommend deveined shrimp that’s medium in size, either tail on or shelled. Tail on looks the best aesthetically, but you’ll have to remove it with your fingers when eating.
What can I serve with this pasta?
Garlic shrimp pasta is delicious on its own, but you can also pair it with a simple side salad, roasted vegetables, or even crusty bread for dipping in the garlicky sauce.
Can I make this recipe ahead of time?
This dish is best made right before serving, especially since the dish relies on hot pasta water for making the sauce. Since it’s ready in just 30 minutes, it’s a great easy weeknight dinner.
Craving lemon garlic shrimp pasta at home? This recipe is your answer! Made with just a few simple ingredients, it’s ready in under 30 minutes for a dinner that’s bursting with fresh, juicy flavor.
Ingredients
8 ounces spaghetti noodles
1 pound medium shrimp, deveined (tail on or peeled)
1 teaspoon kosher salt, plus more for pasta water and to taste
1 teaspoon Old Bay, plus more for garnish
4 tablespoons salted butter (or olive oil)
4 garlic cloves, finely minced
¼ cup grated Parmesan cheese
2 tablespoons lemon juice, plus the zest of 1 lemon
1 tablespoon finely minced parsley
Instructions
Bring a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready.
Thaw the shrimp, if frozen. Pat the shrimp dry. Place it in a bowl and sprinkle it with ½ teaspoon kosher salt and Old Bay (if using). Stir to combine.
In a very large skillet, heat the butter over medium heat. Add the shrimp in a single layer (without stacking it) and cook for about 1 to 1 ½ minutes, until cooked on one side.
Flip the shrimp with tongs. Add the minced garlic and stir briefly. Cook for another 1 to 1 ½ minutes until the shrimp is opaque and just cooked through.
In the skillet, toss the drained pasta, grated Parmesan cheese, lemon juice and zest, parsley, ½ teaspoon kosher salt, and just enough pasta water until saucy (start with 2 to 3 tablespoons). Taste again and add a few more pinches of salt if desired. Enjoy warm. Leftovers store up to 3 days refrigerated. Re-warm in a skillet and add a few pinches of salt if desired.
Notes
Medium shrimp (41 to 50-count) is best for this recipe; use wild caught shrimp if possible.
Other long pasta shapes work, like linguine or bucatini. You could even swap in short pastas like rigatoni, penne, or bow ties.
Use olive oil for cooking instead of butter if desired. For dairy-free, omit the Parmesan cheese and add more salt to taste.
Pecorino Romano is another aged cheese that works well; its flavor is slightly saltier and stronger than Parmesan.
Category:Main dish
Method:Stovetop
Cuisine:Seafood
Keywords: Garlic shrimp pasta, garlic shrimp pasta recipe
This Caesar salad recipe is a flavor explosion with creamy dressing, crunchy croutons, and salty Parmesan cheese. It’s perfect as…
This Caesar salad recipe is a flavor explosion with creamy dressing, crunchy croutons, and salty Parmesan cheese. It’s perfect as a side dish, or make it an easy lunch or dinner by adding protein!
Some foods are classic for a reason, like frosty vanilla bean ice cream or hot crispy French fries. This classic salad is another basic, but truly one of our favorite recipes ever. Meet the perfect Caesar salad! Of course you can buy a packaged store-bought version, but make it homemade there’s absolutely no comparison.
Why we love this recipe: We’ve perfected all the elements to a great homemade Caesar salad. The savory, creamy Caesar dressing will become a household favorite. Those crunchy garlicky croutons—well, you’ll be eating them off the baking sheet. Alex and I have made this recipe more times than we can count, often topped with protein for an easy dinner. We hope you’ve love it just as much!
Ingredients in a great Caesar salad
From the first bite of this homemade Caesar salad, you’ll be singing its praises! Here are the ingredients to make this classic salad:
Croutons: It’s best with homemade croutons, but you can use store-bought in a pinch. For homemade, tearing the the bread into uneven pieces before baking makes fluffy, crunchy orbs.
Caesar dressing: This homemade Caesar dressing recipe is so good, you won’t want to buy it again. It’s made primarily of mayonnaise, Parmesan cheese, Dijon mustard, garlic, and lemon juice. We’ve also got a lightened-up spin on it using Greek yogurt (keep reading).
Romaine hearts: Romaine hearts, the sweet and crunchy portion of a head of romaine, are best for a Caesar salad. These are sold usually in packs of 3 in the grocery. You can also use a large head of romaine lettuce, but the leafier dark green portions of the lettuce don’t taste as good.
Parmesan cheese shavings: You need grated Parmesan cheese for the dressing and shredded for the salad. If you don’t want to buy two separate types, grab a large block at the store.
Tips for homemade Caesar dressing
This Caesar dressing recipe is our favorite that we’ve been making for years! It’s easily made vegetarian using vegan Worcestershire sauce and vegetarian Parmesan cheese. Here are a few tips for this Caesar dressing:
Anchovy paste is optional, but adds great flavor. Traditional Caesar dressing gets its savory flavor from anchovies, and it adds a nice sharp flavor that’s the signature of the classic. A vegetarian Caesar dressing with vegan Worcestershire sauce (or this Worcestershire sauce substitute) tastes just as good.
Try our lighter version with Greek yogurt. Swap out the ¾ cup mayonnaise in this recipe for ¼ cup mayonnaise, ½ cup Greek yogurt, and 1 tablespoon olive oil. It helps reduce calories and makes the salad taste lighter and fresher. We like it even better!
Storing leftovers and make-ahead tips
Once you’ve got your creamy dressing and crunchy croutons, all you need is romaine hearts and Parmesan cheese shavings to bring together that perfect Caesar salad. Want a few time savers for putting it together? Here’s how to make it ahead:
Make the dressing up to 1 week in advance. The flavor tastes just as good made in advance.
Make the croutons 2 days in advance. Make the croutons and let them cool completely. Then store in a sealed container for up to 2 days. The flavor gets gradually staler over time, so the closer to fresh they are, the better.
Protein adders to make it a main dish
If you take all this time to make Caesar salad…why not turn it into a main dish meal? If you serve it topped with protein, it makes about 4 servings. Here are a few ideas:
Want a plant-based or vegan variation? Whip up this Vegan Caesar Dressing! You’ll use a blender to mix chickpeas with Dijon mustard, garlic, olive oil and more. It might sound odd, but trust us. We think this Vegan Caesar Salad is just as tasty!
More variations: grilled and kale Caesar
Here are a few more variations on Caesar salad that put a fun spin on this classic salad:
Make it with kale: Our Kale Caesar Salad features leafy green kale and a showering of breadcrumbs. To die for!
Make it grilled: This Grilled Caesar Salad features grilled romaine lettuce and grilled avocado to bring big flavor.
This Caesar salad recipe is vegetarian without anchovy paste. For gluten free, use gluten-free bread for the croutons. For vegan, use Vegan Caesar Dressing and omit the Parmesan cheese, or go to Vegan Caesar Salad.
Frequently asked questions
What type of lettuce is best for Caesar salad?
The classic Caesar salad uses romaine lettuce. Its sturdy leaves hold up well to the dressing and croutons without getting soggy. However, you can experiment with other lettuces like butter lettuce or even chopped kale for a different texture.
Can I make my own croutons for Caesar salad?
Yes, and we recommend it! Making homemade croutons is a great way to customize the flavor and texture. Simply cube bread, toss with olive oil and garlic powder, and bake until golden brown.
Do I need to use anchovies in Caesar dressing?
Anchovies are a traditional ingredient in Caesar dressing, but they mainly add a savory umami flavor that’s not overpowering. If you’re not a fan of anchovies, you can omit them or use a substitute like Worcestershire sauce or miso paste.
What if I don’t have Parmesan cheese?
You can substitute another hard cheese like Pecorino Romano or Grana Padano for the Parmesan cheese.
Can I make Caesar salad dressing ahead of time?
Yes, you can! Homemade Caesar dressing will keep in the refrigerator for up to 1 week in an airtight container.
This Caesar salad recipe is a flavor explosion with creamy dressing, crunchy croutons, and salty Parmesan cheese. It’s perfect as a side dish, or make it an easy lunch or dinner by adding protein!
Ingredients
For the Caesar dressing (makes 1 cup)
1 medium garlic clove, minced or grated
¼ cup grated Parmesan cheese
2 tablespoons lemon juice (1/2 lemon)
¾ cup high quality mayonnaise (or ¼ cup mayonnaise, ½ cup Greek yogurt, and 1 tablespoon olive oil*)
½ tablespoon Dijon mustard
½ teaspoon anchovy paste or Worcestershire sauce (or omit)
¼ teaspooneachkosher salt and fresh ground black pepper
Make the croutons: Make the Homemade Croutons, tearing the bread into pieces instead of slicing it into cubes. (This makes the best Caesar salad, but homemade croutons are optional).
Make the dressing: Whisk together the dressing ingredients in a bowl. Store leftovers refrigerated in a covered jar for up to 1 week.
Make the salad: Tear or chop the romaine leaves into bite-sized pieces. Top each salad with Parmesan cheese shavings, croutons, and dressing.
Notes
*Make a lighter version of the dressing by swapping in Greek yogurt and olive oil for part of the mayo. We like it even better!
**Romaine hearts are easy to find packaged separately in the produce aisle.
If you love hummus and the rich flavor of tomatoes, you’ll ADORE this simple sun-dried tomato hummus. It’s SO versatile, creamy, easy to make, and adds instant flavor to just about everything. Enjoy it on pita, veggies, crackers, sandwiches, and more.
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If you love hummus and the rich flavor of tomatoes, you’ll ADORE this simple sun-dried tomato hummus. It’s SO versatile, creamy, easy to make, and adds instant flavor to just about everything. Enjoy it on pita, veggies, crackers, sandwiches, and more.
It’s perfect for parties, picnics, meal prep, road trips, and everything in between! Just 15 minutes and a food processor or blender required. Let’s make hummus!
This recipe is adapted from the Simple Sun-Dried Tomato Hummus in our cookbook!
In my opinion, a bright and refreshing soup is the perfect way to welcome spring, and this vegan Mediterranean Lentil Soup is the perfect comforting meal for the rainy days to come. A rich and flavorful broth loaded with veggies, lentils, and kale will fill you up for pennies and is a great recipe for fridge clean out day. Finish it off with a squeeze of lemon juice for a delicious and easy weeknight meal.
Why Make Mediterranean Lentil Soup?
The first time I experienced cinnamon in a savory dish was while cooking at a Lebanese restaurant and it was life changing! This Mediterranean Lentil Soup is the perfect introduction to the savory use of cinnamon. This clean and flavorful lentil soup is a vegan flavor explosion. It’s loaded with protein and fiber, naturally gluten-free, and super versatile. You can toss in just about any veggie or green, so raid the fridge and get cooking!
Ingredients for Mediterranean Lentil Soup
Here’s what you’ll need to make Mediterranean lentil soup:
Oil: Olive oil is our preferred choice in this recipe for its Mediterranean flavor profile, but vegetable or canola oil will work in a pinch.
Mirepoix: A combination of small diced yellow onion, carrots, and celery creates an earthy and sweet base of flavor for this soup.
Garlic: The large pieces of crushed garlic versus mincing it fine is intentional to bring out the natural sweetness and flavor of cooked garlic instead of the sometimes-overwhelming bite it has when minced.
Cumin: Adds a savory and nutty Mediterranean flavor to this soup.
Cinnamon: A great savory application of the spice! It will warm you up from the inside out and make your house smell fantastic.
Lentils: We used brown lentils for their firm texture.
Vegetable Broth: We used Vegetable flavored Better Than Bouillon in this recipe. If using another brand, make sure salt is not the first ingredient or it’s a waste of money!
Lemon Juice: Gives the soup a brightness that is seriously addictive. You can use fresh-squeezed lemon juice and save half of your lemon for garnishing each bowl, or you can use a bottled lemon juice. I always have lemons in the kitchen, so we had some to garnish with, too!
Kale: Swiss chard, rainbow chard, spinach, escarole, and all varieties of kale work great, too.
Salt and Pepper: Enhance the natural flavors of the soup.
Which color lentils are best for soup?
Brown or green lentils work best for this soup, as they will keep their shape after cooking, which is what we’re looking for texture-wise. Red lentils are not recommended because they cook quicker and will dissolve into the soup as they cook, creating a thick and mushy texture.
How to Store Leftovers
Store leftover Mediterranean lentil soup in an air-tight container in the refrigerator for up to 4 days. This soup also freezes super well for up to 3 months when stored properly in an air-tight container. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat until warmed through.
Rinse the lentils in a strainer under cold water until the water runs clear.
Heat the oil in a large soup pot set over medium-high heat. Add in the onions, carrots, and celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper.
Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.
Pour in the vegetable broth, water, and lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.
Stir in the greens, season with additional salt, pepper, and lemon juice to taste before serving.
how to make Mediterranean Lentil Soup – step by step photos
Rinse 1 cup brown or green lentils in a strainer under cold water until the water runs clear. Heat 2 Tbsp olive oil in a large soup pot set over medium-high heat. Add in 1 diced yellow onion, 2 diced medium carrots, and 3 diced stalks celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with 1 tsp salt and 2 tsp pepper.
Stir in 5 crushed cloves garlic, 2 tsp ground cumin, and 1 tsp cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.
Pour in 8 cups vegetable broth and 4 oz. lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.
Stir in 3 cups chopped kale, season with additional salt, pepper, and lemon juice to taste before serving.
This Mediterranean lentil soup is going to be your new favorite!
Crispy smashed potatoes are one of my favorite side dishes. I make them all of the time. They are also good in this Smashed Potato Spring Salad. The salad is made with butter lettuce, asparagus, avocado, green onion, and shaved Parmesan cheese. Top wit…
Crispy smashed potatoes are one of my favorite side dishes. I make them all of the time. They are also good in this Smashed Potato Spring Salad. The salad is made with butter lettuce, asparagus, avocado, green onion, and shaved Parmesan cheese. Top with the crispy smashed potatoes to create a hearty salad. The potatoes…
Here are the secrets to a refreshing and tangy lemon drop martini! Learn how to make this classic cocktail at…
Here are the secrets to a refreshing and tangy lemon drop martini! Learn how to make this classic cocktail at home, from rim-dipping techniques to the ideal vodka-to-lemon ratio.
Love a classic sour cocktail? Then you’ll adore a lemon drop martini! This zingy drink is perfectly balanced and refreshingly tart, served with a sugar rim and a lemon twist. It looks so festive that it’s great for celebrations of all kinds. Whatever the occasion: this drink delivers!
Why we love this recipe: When we first tried the lemon drop martini, we could see why it’s a classic. It’s got a cool, clean flavor and a sophisticated vibe. It’s now solidly a part of our cocktail recipe repertoire!
Ingredients in a lemon drop martini
A lemon drop martini is a sweet and sour version of a vodka martini. Its similarities with the classic martini are in name only! The lemon drop is a classic alcoholic drink that makes the list of International Bartender Association’s IBA official cocktails. That means it has an official definition of how to make it:
Citron vodka (or regular vodka): For our spin on the lemon drop martini, we use standard vodka to keep it simple. In our taste tests, citron vodka only adds a subtle citrus hint to the finish. But if you have citron vodka, by all means use it here!
Cointreauor triple sec: We prefer using Cointreau as the orange liqueur in this drink, but triple sec also works.
Lemon juice: Fresh lemon juice brings the zippy, tart flavor: steer clear of bottled juice here.
Simple syrup: Simple syrup balances the flavors: it’s a bar cart staple that’s easy to make at home.
Related drink: This drink is very close to a Vodka Sidecar, which uses similar ingredients!
How to make a lemon drop martini: step by step
If you’re ready to get drinking, here are the basic steps to the lemon drop martini:
Step 1: Rim the glass with sugar. A classic lemon drop is served in a martini glass with sugar on the rim. This helps to balance out the tart flavor of the cocktail.
Step 2: Shake the ingredients in a cocktail shaker. Place 1 ½ oz vodka, ½ oz Cointreau, ½ oz lemon juice, and ½ oz simple syrup into a cocktail shaker. Add 1 handful ice and shake until cold.
Strain into a glass and add garnish. Strain the drink into the martini glass and add a lemon twist or lemon wheel.
How to make a lemon twist
The lemon twist makes a sophisticated lemon drop martini! For our method of making a lemon twist garnish using no special tools, go to How to Make a Lemon Twist.
Don’t want to try the twist? Slice a lemon wheel, then cut a notch in it and add it to the rim of the glass.
How to make a sugar rim
Using superfine sugar rim on the martini glass rim makes for a festive look, and it helps to balance out some of the tart flavor. Here are our tips to making the perfect rim:
Spread the sugar on a plate in an even layer. Using superfine sugar is best, since it adheres best to the rim.
Take a lemon wedge and cut a notch in the middle: then slide it around the rim of the glass. This moistens the rim without having to use your fingers!
Tilt the glass into the sugar so that the sugar sticks to the outside edge.
Cointreau vs triple sec
We like this lemon drop martini recipe using Cointreau, which has a orange perfume flavor that’s well balanced between bitter and sweet. You can also use Triple Sec, which has a more straightforward, intense flavor. If you’re not sure whether to spring for a bottle of Cointreau, there’s a long list of great Cointreau drinks that use it, like the margarita and the Cosmopolitan.
When to serve a lemon drop martini
The lemon drop martini cocktail is tart and tangy, with a festive vibe. It works well for so many occasions. It’s great as a New Year’s Eve drink, Christmas or holiday drink, bachelorette party drink, celebration drink, and more!
More martini recipes
There are lots of types of martinis, from dry to fruity. Once you’ve tried the lemon drop, here are a few more to mix up:
Citron vodka is classic, but we like using a high-quality, plain vodka here.
My rim keeps coming off! How can I get it to stick?
Use superfine sugar if you can, which adheres best. Moisten the rim of your martini glass with a lemon wedge or a very wet fingertip. Then, dip the rim into a shallow dish filled with the sugar.
How sweet or tart should my lemon drop martini be?
It’s a matter of personal preference! Start by following a recipe, then adjust the amount of simple syrup or lemon juice to your taste. For a more nuanced sweetness, consider using maple syrup as a sweetener.
Place all ingredients in a cocktail shaker, fill it with ice, and shake until cold.
Strain the liquid into the glass with the sugared rim. Garnish with the lemon twist.
Notes
*To convert to tablespoons, 1 ounce = 2 tablespoons
**To achieve a yellow color for this drink, use maple syrup as the sweetener or use citron vodka. With simple syrup and standard vodka, the drink is clear in color.
Classic Margarita The only margarita recipe you need! Here’s how to make the very best margarita with 3 simple ingredients: lime, Cointreau and tequila—and no added sugar.
Classic Mojito It’s perfectly balanced with lime, rum and fresh mint! This iconic Cuban cocktail is refreshing and just sweet enough.
Salty Dog Here’s a refreshing citrus cocktail that pairs grapefruit juice, gin, and a salted rim. (The classic version has no salt and is called…a Greyhound!)
Tom Collins This tall highball drink is a gin sour, a sweet and sour classic cocktail made with gin. It’s refreshing, bubbly, and nostalgic.
This non alcoholic virgin margarita recipe tastes as good as the real thing! It’s bursting with citrus flavor and perfect…
This non alcoholic virgin margarita recipe tastes as good as the real thing! It’s bursting with citrus flavor and perfect for anyone who wants a fun and flavorful mocktail.
Craving a margarita but don’t want the alcohol? Enter our favorite non alcoholic virgin margarita recipe! This one is a fan favorite: tangy and refreshing, punctuated by that classic salt rim.
A surprise ingredient brings a funky flavor that’s reminiscent of tequila: we can’t wait to hear what you think! The drink is balanced just right with sweet and tart: truly the non alcoholic mocktail spin on our favorite classic margarita recipe! Alex and I make this often when we’re craving a refreshing citrusy drink without the booze.
This zero proof margarita is also great for guests who don’t drink alcohol, as a mocktail for pregnant women, or a baby shower drink (make one for mom, then a classic margarita for guests).
Featured reader comment
“My sis-in-law made this yesterday and it was FANTASTIC! We were all shocked at how much it did taste like a margarita.” -Alex
Ingredients in a virgin margarita
Here’s how to make everyone’s favorite cocktail into a margarita mocktail! The classic definition of a margarita is tequila, Cointreau, and lime juice. Often a zero-proof margarita tastes just like lime juice and soda water, and we wanted to create something more interesting. Alex had the perfect idea: pickle juice! That secret ingredient adds a funky edge that is reminiscent of tequila. Here are the ingredients you’ll need.
Lime juice: Use fresh lime juice squeezed from a lime (bottled juice has compromised flavor).
Lemon juice: Using lemon juice along with the fresh lime adds nuance to the citrus, which is helpful in a mocktail since there is no alcohol.
Tonic water: Tonic water has a slight sweet and bitter flavor, which also adds complexity. We using recommend tonic water instead of club soda, because of those subtle flavors.
Maple syrup or simple syrup: Just a bit of sweetener to balances the tartness of the citrus.
Pickle juice: Use the juice from a pickle jar adds to add the tequila “funk” to the flavors in this zero proof cocktail! It really works. Don’t have it on hand? Try olive juice.
The secret? Pickle juice.
Pickle juice adds intrigue to the flavor in this non alcoholic virgin margarita recipe, making it taste like more than just fruit juice! In our recipe testing, we found it tastes even better than a non-alcoholic tequila. If you don’t have it on hand, olive juice works too!
It adds a briny funk that makes you feel like there’s a little alcohol in it, but it’s not so much that it’s noticeable! Of course, you can omit if it weirds you out. But after multiple taste tests, pickle juice in a non alcoholic margarita was the clear winner!
Less sugar than the standard virgin margarita recipe
We like cocktails recipes that are sweet tart around here, so this drink stands out from the standard mocktail that is intensely sweet. The sugar in this mocktail comes from two sources:
Maple syrup or simple syrup. You can use whichever you’d like: maple syrup is a great natural sweetener with no refined sugar.
A hint of sugar in the tonic water. Tonic water is essential to the flavor here, so we recommend finding it for this virgin margarita. We buy a brand that comes in small cans, which is nice since you’ll only use a small amount for one drink.
Tip: Tonic water is a carbonated water that contains quinine and is lightly sweetened. It originally was used against malaria, but these days the quinine levels are much lower. Quinine adds a slightly bitter flavor, but it’s not as detectable with today’s lower levels.
A few more margarita variations
If you also drink alcohol (or have friends who do), there are lots of fun variations on this classic drink! Here are some of the best margarita recipes:
Non alcoholic mocktails are becoming increasingly popular as people seek out refreshing alternatives to alcoholic drinks. A variety of fresh juices, herbs, spices, and sparkling waters can create complex and satisfying virgin drinks. To be honest, we love both cocktails and mocktails equally!
Not only are zero proof mocktails perfect for dry January or people wanting to cut back on alcohol, but they’re ideal for pregnant women, designated drivers, and anyone wo enjoys a good drink without the buzz! Here are a few of our top mocktail recipes:
Can I make this virgin margarita recipe ahead of time?
Absolutely! Just prepare the mix without ice and tonic water and store it in the fridge for up to 2 days. When ready to serve, add ice and fresh lime wedges.
Can I make this recipe spicy?
Yes! Muddle a few jalapeno slices in the shaker with your other ingredients for a kick. Start with 1 or 2 slices and adjust to your spice preference.
What are some fun garnishes for a virgin margarita?
Classic options include lime wedges or a sprinkle of coarse salt or margarita salt on the rim. Get creative with herbs like basil or mint leaves, or even a sprinkle of Tajin seasoning!
Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of flaky sea salt (or for a festive look, use Margarita Salt).
In the serving glass, stir together the lime juice, lemon juice, maple syrup, and pickle juice. Add the tonic water and ice. Garnish with a lime wheel and serve.
Notes
*Pickle juice is the liquid from a pickle jar, and recommended for using in this recipe: it adds just the right funky flavor to mimic tequila. Olive juice also works in a pinch!
To convert to tablespoons, 1 ounce = 2 tablespoons.
Category:Mocktail
Method:Stirred
Cuisine:Mexican
Diet:Vegan
Keywords: Virgin Margarita, Margarita Mocktail, Zero Proof Margarita, Non Alcoholic Margarita, Virgin Margarita Recipe, How to make a virgin margarita
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