Texas Style Margaritas Recipe

by Cindi Sutter, Founder of The Spirited Table®

Ingredients

These portions make about 4 Margaritas based on a 6 oz. can; so adjust for the limeade can size and your guests list needs. 

6 oz. can frozen limeade 
Cointreau or Grand Marnier
Jose Cuervo Tequila Gold (or your fav)
Limes & Salt

Instructions

1. Put one can frozen limeade in a blender. Use this can and fill 1/2 to 3/4 of can with tequila. Use the same can and fill to about 1/4 – 1/2 with Cointreau or Gran Marnier. Squeeze 2 limes per can into the mixture. This quantity makes about 4-5 ritas.

2. If you are serving ritas on the rocks, just add 1/2 can water to above mixture and pour over ice.

3. If you prefer frozen margaritas pour the above ingredients (#1.) in a blender, add ice and grind.

4. Repeat your preferred process for the quantity you need. This is best if prepared ahead of time and stored in pitchers or jugs in the refrigerator.

5. Slice extra limes for serving. When ready to serve, take a sliced lime and rim the glass with the lime then dip the rim of the glass in salt. The easiest way to do this, is pour a lot of salt onto a saucer or bread plate.

6. Drop a slice of lime in the drink.

Cooks Note

Extra limes always make it better. 

These are Texas Margaritas so drink with caution.