I don’t pretend to be a margarita expert.
I am, however, someone who has consumed many margaritas in her day. I did go to Penn State, after all. I’ve worked my way up the tequila ladder from the $6 Big Azz margarita at Mad Mex happy hour circa 2004 to classier versions that employ actual juice from actual fruit. I prefer to wake up without a headache. I have grown to loathe syrupy sour mix.
So… maybe not a margarita expert, but definitely a margarita snob. Probably doesn’t surprise you.
Thus, I make my own. And I have a pretty good one. The best? Maybe. You be the judge. But certainly my favorite.
I’m a huge fan of fun additions like mango and strawberries, but when you want something classic, a good place to start (and end) is with some fresh-squeezed juice + some good booze. What makes it simple makes it great. And strong. And tipsy. What?
- 16 oz good tequila (we use 30/30... good quality, no headache, good price)
- 6 oz orange liquor (Cointreau or our new fave-for half the price!- JDK & Sons O3 Premium Orange Liquor)
- ¾ c freshly-squeezed lime juice
- ¾ c freshly-squeezed orange juice
- Ice, salt for rim, lime wedges
- Mix all ingredients in a large container; strain into a large pitcher. Serve over ice in glasses with salted rims (if desired). Can also be made ahead of time and stored in the pitcher in the fridge to chill. Garnish glasses with lime wedges. Have a designated driver.