Happy Cinco de Mayo!
I know, I know. It is only the 4th…but you’ll want to have this margarita recipe ready for tomorrow.
How do you drink your margarita?
I am an on-the-rocks, no salt kind of girl. Nope, not a fan of the salt rim (although it makes for a pretty picture). I would rather get my salt in the form of tortilla chips and salsa (or guacamole!).
But if salt is your thing, be my guest!
I really love a good margarita. The best margarita I’ve ever had came from a restaurant called La Paz up in Frederick. But have you ever tried to go to a Mexican restaurant on Cinco de Mayo? I would rather make my own margaritas at home than try to deal with those kinds of crowds, thankyouverymuch.
However, I don’t really love margaritas that have been made with sour mix. I much prefer them to be made with lime juice.
And here is a secret. I use bottled lime juice. It is so much easier than squeezing a million limes, which is more or less how many you have to squeeze to get enough juice to make all the margaritas I can drink.
I’ll get my arm workout with chip and salsa curls.
adapted from this recipe
Makes 6 drinks
- 1 1/2 cups tequila
- 3/4 cup triple sec
- 3/4 cup lime juice
- 2 tbsp sugar (omit this if you are using bottled lime juice-most are already sweetened)
- 8 cups ice
- Kosher salt (optional)
- Lime wedges (optional, but pretty!)
- In a large pitcher, combine tequila, triple sec, lime juice, sugar (if you are using), and ice. Stir until well combined.
- If you are rimming the glasses with salt, pour salt onto a small shallow plate. Rub a cut lime around the rim of the glass and dip the rim into the salt.
- Pour margaritas evenly among the glasses. Garnish with a lime wedge.