Margaritas to Die For

6.27.21 There’s one thing that I would differently in he future and that’s I’d strain the lime juice mixture. If you don’t, what you end up with is a layer of lime zest just sitting on the bottom of the glass, and that not only doesn’t look good, it doesn’t taste particularly good either. It took 4-1/2 limes to get 1/2 cup juice, and I have to wonder if you could substitute part of that fresh lime juice with Rose’s Lime Juice. It was still good, but that settled lime zest was a bummer.

Perfect….didn’t change a thing….and easy to do.

Yum!!! Doubled the recipe and should have tripled! Thank you for a basic and beautiful recipe!

I don’t know if I did something wrong but I only got 1 margarita out of it, not 4…of course it was a very strong one! I also blended it.

A lot of work for a so-so margarita. Strong, pulpy, and too limey, just not enough citrus favor for me.

These were pretty good. Much better than Margaritas you get made with sweet and sour. I will make them again.

O.M.G.! Hands down one of the best Margaritas! Love that it does not use sour mix so it is a pure Margarita. It is strong but very enjoyable sipped over ice, you hardley notice how strong it is because it is that smooth. Salt rim is a must. Makes 2 nice sized servings. I mixed ALL the ingredients and chilled overnight then served over ice and really enjoyed this drink. No need to strain the lime zest as it adds wonderful character to this drink.

Excellent … don’t even have to wait the 24 hours.

Made a big batch of the mix last night for a party tomorrow. Of course I had to taste test it when I got home from work. It is the best margarita mix I’ve ever had. Like someone suggested, instead of zesting I used a veggie peeler and it worked great. I used a medium priced 100% agave white tequila, and a medium priced Grand M. type liquor, and made a martini. 2 oz tequila, 1 oz GM, filled shaker with ice, then added 10-12 oz of the mix and shook it up. Made 2 servings. Will be making this often.

This is the ONLY way to make margaritas. However, if you prefer the flavor of corn syrup and food coloring tequila or lime this recipe is probably not the recipe for you. It’s a tragedy that 4 of the 5 top-rated recipes on this site use frozen limeade instead of limes, and the 5th uses store-bought sour mix. This recipe does take more time, but it is WORTH it! My husband no longer even bothers ordering margaritas when we go out. The trick is the zest – makes it so yummy! Tips: * We usually need to use more limes, just make sure you have a half cup of juice. * If you think it’s too pulpy, it’s easy to strain it. We do this maybe half the time – usually if we’re serving to guests. * We usually use Cointreau as our orange liqueur, but GrandMa works just as well. * Letting it rest 24 hours is great, but I would just say let it sit as long as you can. Still tasty either way!

I recommend a ratio of 2:1 tequila:orange liquor. I also recommend using a 1.5 ounce jigger of tequila per serving, or 6 ounces for this recipe instead of 8 ounces. The recipe as published is very strong and too heavy on the tequila for the amount of orange liquor. Grand Marnier or Cointreau are excellent choices for the orange liquor. For 4 servings, use 6 ounces of tequila and 3 ounces of Grand Marnier, Cointreau, or Triple Sec. I like the idea in the recipe to use the lime peel. That is an interesting twist and adds flavor. If you don’t like the peel in the drink, you could strain it out after it marinates in the fridge overnight.

Awesome – I used three large limes and it was enough for about 2 & 1/2 drinks over ice. Used triple sec. Add an orange slice too – perfect!! Peel lime with a peeler so it is oh so easy to strain before serving!! Thanks for the recipe!

Will be making this again and again.

Not worth the time.

I did not care for this recipe.

A local restaurant makes the best margaritas I have ever had. This recipe is the closest I have come to replicating them. We use a cheaper Sauza gold tequila to keep the cost down and they still taste great.

These are great margaritas! I love that you don’t have to get any mix. These are VERY strong. I have found that it’s not necessary to let the lime and sugar mixture sit overnight. I have made a batch up and drank them right away with no discernable difference. I also have found that I always need more limes than the recipe calls for, unless they are extremely juicy.

This was good but it did not make enough. I doubled the recipe, but the limes we have in the store are small so I did 8 limes instead of 4. I don’t know if the recipe means large limes, don’t even know if they exist.

They taste great! It did take a bit longer than I expected to make, but I had to make enough for a small party. I do agree that this recipe does not serve four – it made about 3 drinks per serving. They are sweet and yummy…with a lot of sugar. Not an everyday drink for sure. Special occasions only. I was full just from the drink without all the food being served. Thanks for posting the recipe! I will try again and see if I can use a bit less sugar next time. They really are delicious though. A big hit with our friends too.

Okay. Not the perfect marg. Look up the Rio’s recipe for a better one.

I made the drink as described but I used less than premium tequila (Jose cuervo) and I microwaved the lime/sugar/water mix to speed up the process instead of having it sit overnight. I felt the drink had a good initial taste but it burns the back of your throat and leaves a feeling of a thick aftertaste that lingers on the back of your throat making you want a drink of water to flush it through. Not sure what I am doing wrong since everybody else seems to like it.