Fresh Margaritas

Fresh Margaritas
  • Yield:makes 10-12
  • Active time:15 minutes
This recipe appears in:
Equipment: Citrus Juicers

Note: Fresh-squeezed lime and lemon juice are an absolute must for this recipe—the bottled stuff pales in comparison. To make simple syrup, measure an equal volume of granulated sugar and water into a small saucepot. Heat over medium heat, stirring occasionally, until sugar is completely melted. Allow to cool before using. Extra simple syrup can be stored in the fridge for up to 2 weeks.

This recipe uses the International Bartenders Association's ratios of tequila, cointreau, and citrus juice, which makes a pretty strong margarita. Feel free to add extra syrup or to water it down some to suit your own tastes. To make short work of your lemons and limes, read our citrus juicer review here.

Ingredients

  • 3/4 cup lemon juice, from 6 to 10 lemons
  • 3/4 cup lime juice, from 8 to 12 limes
  • 3 1/2 cups high quality tequila, preferably reposado
  • 2 cups Cointreau, Grand Marnier, or Triple Sec
  • 1/2 cup simple syrup (or more to taste)
  • 2 quarts ice cubes

Directions

  1. 1.

    Combine all ingredients in large pitcher and stir to combine (you'll probably need to make two batches, unless you have a very large pitcher). Serve immediately in salt-rimmed glasses filled with ice.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: