Pitcher-Perfect Margarita Recipe
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Here’s an easy and quick way to make a crowd’s worth of margaritas for a lazy home bartender. Frozen limeade, concentrated orange juice, and bottled lime juice come together in just a few minutes and taste better than bottled margarita mix. If you’re a stickler for the real thing, try crafting a Perfect Margarita instead.
This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.
INGREDIENTS
For the margarita:
- 8 cups cold water
- 1 liter 100 percent agave tequila, chilled
- 2 (12-ounce) cans frozen limeade, thawed in the refrigerator
- 4 ounces frozen concentrated orange juice (1/2 cup), thawed
- 1/4 cup bottled lime juice
To serve:
- Ice (optional)
- 4 medium limes, each cut into 6 wedges
- Rich Simple Syrup (optional)
- Salt (optional)
INSTRUCTIONS
For the margarita:
- Place all the ingredients in a large pitcher or container (at least 1-gallon capacity) and stir to evenly combine. Cover and refrigerate until chilled. Stir before serving.
To serve:
- Serve the mixed margarita up or over ice in a chilled margarita glass with a lime wedge.
- Alternatively, to serve over ice with salt, fill a small, shallow dish with simple syrup and a second small, shallow dish with salt. Dip the rim of a glass in the simple syrup, then in the salt. (If you don’t have simple syrup, rub a lime wedge on the rim to moisten.) Add ice and top with the mixed margarita. Serve with a lime wedge.
Frozen is best. 1 can cheap frozen limeade, 1 cup any cheap tequila (unless you're trying to impress someone), 1/4 cup trip. sec, ice, blend, salt on rim, lime wedge, perfection!
Hi gingershelley. This recipe makes about 24 servings.
Deborah from CHOW
How many margaritas is this supposed to make please? I don't see a yield....
A receipe of this type; with "bottled lime juice" and frozen juice should not be on CHOW, maybe TV Guide would be a more appropriate publication.
I've made this before - it's a nice way to serve up a bunch of margaritas fast. Better than what is served in most Mexican joints.
I get the feeling this would taste a lot like the Margaritas you get at most Mexican restaurants in the US. Although I'd definitely skip the bottled lime juice and squeeze some myself.
This in no way resembles a recipe for something that I would call a margarita, I'm afraid.