This recipe was inspired by my love for good Tequila and my dislike for the chemical after taste from margarita mix – not to mention the headache the next day. These are “clean” margs and packed with vitamin C – you could even call them medicinal, sometimes they truly are. This is how I learned to make a real margarita from the locals in Mexico.
- Squeeze limes and Squeeze oranges
- Pour lime juice and orange juice (including the pulp) and water into pitcher and stir
- Add Agave and stir to dissolve. Sweeten to taste if too tart – heads up though, the Cointreau you add at the end is going to make it sweeter.
Note: If you are serving from a pitcher do the following steps
- Add 6 shots of tequila to juice (measure with a shot glass about 2-3 oz )
- Add 3 shots of Cointreau
- Stir well with a long spoon
- Pour into salt rimmed glasses over ice.
Note: If you are mixing individual drinks follow these steps;
- Salt the rim of a low ball (short glass)
- Fill the glass with ice
- Fill glass 3/4 with the juice mixture
- Pour 1 shot of tequila
- Top with 1/2 shot of Cointreau
- garnish with a wedge of lime
**Liza’s tip: I like to drink this with a short straw, that way I get the juice as well as the tequila since the alcohol rises to the top – otherwise the first couple sips can make you pucker!…add a wedge of lime to the side of the glass and you’re ready to do the cha cha cha!
- 16 to 20 limes depending on how juicy they are – fresh squeezed of course.
Note: no cheating in this recipe – if it isn’t fresh, it won’t be good. So plug in your juicer and juice away!
- 3 Oranges – fresh squeezed
- 1 Cup purified water
- 2-3 Tbsp dark amber Agave
- Margarita salt
- Really good Tequila! A margarita is only as good as the tequila. My favorite: Don Julio Anejo