Description
Easy pitcher margaritas made with fresh lime juice, tequila, orange liqueur, and agave nectar. The perfect cocktail to serve at a party.
Ingredients
Margaritas
- 4 large limes, washed and quartered
- 1 1/2 to 2 cups silver tequila
- 3/4 to 1 cup good quality orange liqueur (see notes)
- 1 cup light agave nectar
- 1 cup filtered water
- 1 cup ice cubes
Optional Salted rim
- 1 ounce silver tequila, or 1 lime wedge
- 1 tablespoon kosher salt (see notes)
Optional Garnish
- extra lime slices, or wedges
Instructions
- Blend/juice the limes: place all of the limes into a blender. Add the tequila, orange liqueur, and agave nectar. Pulse the blender 2 to 4 times, or until the limes have broken down just enough to release all of it’s juice, but not so much that it is completely in a pulp – large chunks of the limes and skin should remain. If needed, be sure to remove the lid, and use a spatula to give the limes a stir between pulses. If you have a high speed blender, pulse on a lower speed.
- Strain: place a fine mesh siv over your pitcher. Carefully pour a portion the margaritas over the siv and use the back of a spoon to push all the liquid though – discard the pulp and lime rind. Repeat until you have strained all of the juice from the limes.
- Add water and ice: Stir in the 1 cup of filtered water, and the ice, until melted. You can make the margarita pitcher several hours in advance, just place in the fridge to keep chilled until you are ready to serve them. For best flavor I do recommend making the margarita the same day you plan to serve them.
- Salt the rims of your glasses: If salting your glasses, you can do this just before serving, or up to 1 hour before serving. Spread the salt out on a small plate. On a another small plate, pour the 1 ounce of tequila. First dip the rim of your glass into the tequila, hold it upside down for 10 seconds, then run the rim of the glass in the salt, until it is well coated with salt. Set the glass aside, and repeat with the remaining glasses. I like this method because the salt sticks to the rim of the glass better than using a lime, and it doesn’t taste like lime. However, if you prefer to use a lime, you can simply follow the same steps, except use a lime wedge to wet the rim of the glass before dipping it into the salt.
- To serve: Add a handful of ice to your serving glasses – or use 1 jumbo cocktail ice cube (that’s what we like to use). Give the margarita mix a good stir. Gently pour the margarita into the glasses and garnish with lime slices.
Notes
orange liqueur: I recommend getting a decent quality orange liqueur, it makes all the difference. I do not recommend using triple sec, it has a syrupy, artificial taste that really altered the flavor of these margaritas in an unpleasant way. I really like Narnja orange liqueur. It’s got a great orange taste, and it’s not crazy expensive.
Salt: I recommend using kosher salt to salt the rims of your glasses. It has the perfect saltiness. I don’t recommend using table salt, it’s way too salty and has an off putting texture.
Ice: I highly recommend using ice cubes made from filtered water – buying some would also work – as the ice melts in the margarita it can impact the flavor of the overall margarita if you are using ice made from tap water that has a strong mineral taste, or a chlorinated taste to it. This is especially important if you are making the margaritas frozen (see below).
Serving sizes: This recipe as written serves 5 to 6 margaritas. If you are serving a larger crowd you could easily double the entire recipe.
To double the recipe: Since the blender won’t hold two batches of this recipe, you will need to make two separate batches.. Blend up one batch, strain it into your pitcher, then blend up another batch, then add it to the pitcher along with the previous margarita. Keep in mind, that if you double the recipe, you will need more than one 750 ML bottle of tequila, or a larger bottle, if you’re using 2 cups for each batch of margarita.
To make them into frozen margaritas: I have not tested these as frozen margaritas, this is an estimation. If you turn them into frozen margaritas let me know in the comments below how it went. Omit stirring the ice into the pitcher. Rinse out your blender, add a good amount of ice and some of the margarita, blend until you have a slushy like consistency – you will have to play around with the amount of ice needed for the margarita to get the right consistency. You would want to do this just before serving to guests as it will melt fast once blended.
Leftovers: These margaritas are best when enjoyed within the first day. However, they are still pretty darn good when leftover. They will last 2 to 3 days when covered, and stored in the fridge. Be sure to give the pitcher a good stir before pouring.
