What is the primary mixing method for a Margarita served "on the rocks"?

The primary mixing method for a Margarita served "on the rocks" is to shake and strain. This technique is used because shaking allows for the effective mixing of the ingredients—typically tequila, lime juice, and triple sec—while also chilling the cocktail quickly. Shaking introduces a slight aeration and dilution from the ice, which can enhance the flavor and texture of the drink.

After shaking, the cocktail is strained into a glass filled with ice, allowing the chilled drink to be served immediately without additional ice mixing into the drink post-shake. This maintains the balance of flavors and ensures that the drink remains refreshing.

While blending is more common for frozen Margaritas, and stirring and pouring or simply mixing might be suitable for other cocktails, they do not achieve the same combination of chilling, dilution, and aeration that shaking provides. Therefore, for a classic "on the rocks" Margarita, shaking and straining is the preferred method.