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.
- 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
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.