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  • Recipes
  • Dish type
  • Drink
  • Cocktails
  • Tequila cocktails
  • Margaritas

This cocktail recipe is enough to quench the thirst of 8 people. It's refreshing, delicious and quick and easy to make.

43 people made this

IngredientsServes: 8

  • 475ml tequila
  • 250ml triple sec
  • 175ml fresh lime juice
  • 175ml lime juice cordial, such as Rose's
  • 3 cupfuls ice
  • 2 tablespoons sea salt
  • 8 lime wedges

MethodPrep:10min ›Ready in:10min

  1. Combine the tequila, triple sec, fresh lime juice, lime cordial and ice in a large serving jug; stir.
  2. Pour the sea salt onto a plate. Rub the rim of a glass with a lime wedge. Dip the rim of the glass into the salt; fill glass with margarita mixture; repeat for each serving.

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Reviews & ratingsAverage global rating:(25)

Reviews in English (22)

So easy to make although i made it in the blender to crush the ice too!-07 Feb 2016

by J_Millz

Besides making Pina Coladas last night/this morning for my GF's b-day party, I made margaritas using this recipe..... The first batch I made, I did use the 2 cups of tequila and it was strong!!!! Too strong!!! From there on out, I only used one cup and it was still pretty strong using that. All in all, they were good. My guest called it top restaurant quality strength margaritas. I had to give only 4 stars because I have no idea why the recipe calls for 2 cups of tequila when it only needs one.-21 Mar 2010

by 3babybeans

Quite good, but fairly strong margarita. I put the mix in the blender & added a quart of frozen strawberries and a cup of ice & it was a great addition and calmed it down a bit. Thanks!-11 Oct 2009


It pairs perfectly with so many dishes, not just Mexican food. We enjoy margaritas with Grilled foods and especially Asian foods. Spicy asian foods always go great with beer and when it comes to mixed drinks, margaritas are our favorite to pair. This is a great Cinco de Mayo &ndash or any time you want a refreshing drink to go with tacos, nachos, carne asada and so much more. There&rsquos always an occasion for this popular drink and it&rsquos hard to say no to a second glass when the food is great. Just remember to please drink responsibly!

Video: How to Make Margaritas

Margarita Pitcher Recipe: How to Make

If you&rsquore having a party and need multiple servings, it&rsquos way easier to make a pitcher. This recipe is scalable. That means if you want to make 6 servings, then just 6x the recipe in the pitcher. We would recommend cutting back on the tequila a bit for larger batches. You can always add more tequila later. Then you have to add a bunch of ice, stir and let it get the margarita really cold. But before you serve it to guests, taste it first. You might have to adjust a few things to make it perfect. Garnish with some wedges or slices of fresh limes and you&rsquore ready to party!


Frozen Margarita

When the mercury climbs and summer’s heat calls for a remedy, the practical solution is an ice-cold drink. In Texas, and around the country, that often means Margaritas, the beloved cocktail combining tequila, orange liqueur and lime juice. But for an extra cooling option, make it a Frozen Margarita, a Dallas invention dating back to 1971.

Mariano Martinez opened Mariano’s restaurant that same year and quickly established it as one of the best places in town to get sizzling fajitas and blended Margaritas. But he had a consistency problem. Serving so many guests each night, some drinks were rushed and unmeasured, while others sat too long at the bar and began to melt. He wanted a way to streamline the process so that each guest received a perfect cocktail. The answer came from an unexpected source: the Slurpee machines at 7-Eleven.

After witnessing the machines in action, Martinez realized that he could apply the same principle to his Margaritas and outfitted an old soft-serve ice cream machine to pour the tequila-based drink. His problem was solved, and the slushy, uniform cocktails were a hit.

Maybe you have a Margarita machine at your home, in which case, you probably throw a great party. If not, you likely have a blender. And sure, a Margarita tastes great whether you’re drinking solo or serving a group, but the blender really shows its value when you’re making multiple drinks at once. In that case, you can scale up the recipe to account for the number of servings you require. Blend a big batch, and you can provide glasses to all your friends, which keeps everyone happy and keeps you from having to play bartender all night.


San Antonio Margarita

Peden & Munk for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Lauren Smith Ford.

Josie Davidson is one of the great hostesses of South Texas and learned to make margaritas from her father, Chris Gill, who received the recipe in the 1970s from Mario Cantu, owner of Mario's, an old-line Mexican restaurant in San Antonio. She passed her knowledge along to The Times in 2015: Combine equal parts tequila, orange liqueur and fresh lime juice in a pitcher, using a measuring glass if you have one to get it to 26 ounces exactly (deploy a splash or so more than a cup per liquid if you don’t), then add 6 ounces of water to the mix and set it in the refrigerator to chill. Serve over ice in glasses with salted rims. She doesn’t use triple sec — she says it’s too cloying. Her father advocates Cointreau. For Davidson, only Paula’s Texas Orange liqueur will do. &mdashSam Sifton


McGuire&rsquos Margarita Recipe

An ice-cold cocktail is the perfect way to beat the late summer Southern heat, and these margaritas are a surefire way to get a good party going with lively conversation and great refreshments. Whether you're hoping to whip up a big batch to sip by the pool or planning for a girls' trip to the beach, these margaritas are a delicious excuse to enjoy an afternoon outside. This traditional mix of fresh lime juice, simple syrup, Triple Sec, and salt (for rimming the glasses) gives that refreshing sweet-and-tart blend everyone loves. And, of course, you can't forget to add in a hearty helping of tequila! In this recipe, the Tequila Ocho Plata has a clean, mild flavor perfect for a well-made, strong drink (as they should be!). This cocktail is also a great way to entertain a crowd at an outdoor party or fiesta-style get-together, complete with colorful placemats, wicker hurricanes and sombreros. You can even make them a few hours ahead of time and chill in decorative bottles or pitchers, ready to shake and serve when guests arrive. If you prefer a sugar rim instead of a salt rim, feel free to go for it. We prefer how salt cuts the sweetness and sourness of the margarita, but you can have both salt and sugar out ready for each person to choose from. And, be sure to top each margarita glass with an extra lime wedge before serving some people like some extra juice for flavor! The only other tip we could give is to make sure you have plenty of supplies for more batches of this perfectly traditional margarita.


Sweet and sour mix

In a glass or nonreactive container, stir together the sugar and orange juice until the sugar is dissolved. Stir in the lemon juice and lime juice. This makes about 5 1/2 cups mix, which will keep, covered and refrigerated, up to 1 week. Shake or stir before using.

In a pitcher filled with ice, combine the tequila, orange liqueur and sweet and sour mix, stirring to combine. To serve, pour into salt-rimmed glasses filled with ice, garnishing each cocktail with a lime wedge.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.

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Cocktail lovers why not check out the selection of cocktail recipes below and let me know what you think.

(PS &ndash These sweet cocktails go down soooo easily, but make sure to drink responsibly and be mindful of your consumption.)

Thank you for reading my recipe for Mango Margarita Recipe post. And please visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for reading Recipes from a Pantry, UK food blog.


It ain&apost a margarita without tequila! And, of course, a bit of Triple Sec for a touch of sweetness and that classic citrus flavor. Use 1 cup of tequila and 1/4 cup of Triple Sec for 6 servings.

Simple syrup is the perfect touch of sweetness-but you don&apost need a lot. Just about 1 teaspoon per glass should be enough (2 tablespoons for 6 servings) or skip it altogether if you&aposre trying to cut down on added sugar. To make your own simple syrup, combine 1 cup sugar with 2 cups water and bring to a boil in a saucepan until syrup begins to form, about 10 minutes. See? Simple!


Enjoying a Margarita in Venezia

Photograph by Natalie Migliarini and James Stevenson

This Aperol Margarita is a great union of two amazing places: Italy and Mexico. We frequently reminisce about when we first landed in Venice and took a stroll along the canal and ended up walking into a convenience store to discover they were selling single-serve cocktails in bottles. We were carrying a glass from the hotel just in case a photo opportunity presented itself, as we do. As Natalie modeled on the bank of the canal, pouring a personal cocktail with gondolas passing by in the background, we became enthralled by Venice. Here, the tequila blanco balances with Aperol flawlessly the unadulterated agave notes are supported by the sweeter Aperol profile, which is then further accentuated with the addition of agave nectar.


Bonus Margarita-Inspired Recipe:


Mini Margarita Cheesecakes
Are you in the mood for a little dessert with your margarita? Then this margarita recipe is for you! Each single-serving cheesecake is in a small mason jar. A cactus made by piping melted candy takes this treat to beyond cute.

Okay, those are IBC&rsquos Best Margarita Recipes. Let us know which ones you&rsquove made or plan to make. I&rsquod also love to hear how you embellish the classic margarita.
Cheers, my friends!

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