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Margaritas by the Pitcher (On the Rocks)

According to the Tipsy Texan, the classic margarita consists of tequila, lime and orange liqueur. For the liquer, the best commercially available brand is Cointreau. If you live in Texas, check your local liquor store for the Austin-produced Paula's Texas Orange, a wonderful less expensive substitute.
  • 1 750ml bottle of tequila, chilled (See note)
  • 1-3/4 cups Cointreau, Paula's Texas Orange or triple sec, chilled
  • 1-1/4 cups fresh squeezed lime juice, chilled (5 to 6 medium limes)
  • lime wedges
  • salt
Mix together the tequila, orange liquer / triple sec and lime juice in a pitcher. To serve, rub the rim of each glass with a cut lime wedge and dip the rim into salt to coat it thoroughly. When reasy to serve, add frozen wedges of limes and lemons.

Fill glasses with ice cubes, and pour margarita mix over the ice. Garnish with lime wedges.
Makes around 8 margaritas.

Recipe editor

Note: For tequila, use your favorite brand of tequila blanco or tequila reposado. If you want to be really creative, infuse your tequila beforehand with fruit flavors. You can sweeten the drink with a few drops of agave nectar or some simple syrup. Better yet, offer this in two small pitchers as Texans would serve iced tea: one as a authentic margarita and the other as a pre-sweetened version using agave syrup.

Buy containers of Margarita salt that are flat and handy for salting the glasses, but regular salt in a saucer works just fine. Guidence for this recipe was taken from the Lucinda Hudson's outstanding book on the subject of tequila, Viva Tequila!: Cocktails, Cooking, and Other Agave Adventures

In our photograph, we're serving the sliced limes in a Fiesta small bowl.

Kitchen tools you'll need: Carafes & Pitchers, Rimming Salts & Sugars
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