Margarita on the Rocks

    Margarita on the Rocks

    (23)
    10saves
    10min


    23 people made this

    For those who like their margaritas on ice-rather than fully blended-this is the one for you. A straightforward, classic margarita with no added sugar. Watch this recipe being made in the Allrecipes Grand Margarita Video. It's the perfect cocktail for summer days.

    Ingredients
    Serves: 6 

    • 3 cups (750ml) water
    • 1 1/2 cups (375ml) fresh lime juice
    • 1 1/2 cups (375ml) tequila
    • 1 lime, cut into 8 wedges
    • 1 1/2 cups (375ml) Cointreau(TM)

    Directions
    Preparation:10min  ›  Ready in:10min 

    1. Combine the lime juice, tequila, and cointreau in a two litre jug. Stir to mix.
    2. To serve, rub the rim of a margarita glass with lime, and dip in salt. Fill the glass with ice, and top with the tequila mixture. Garnish with a slice of lime.

    Watch a video of it being made…

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    Reviews and Ratings
    Global Ratings:
    (23)

    Reviews in English (20)

    by
    68

    Fresh lime juice is the secret. I disagree with the bartender who recommends Cuervo -- I've slowly come to believe that the people who order Patron silver margaritas are not idiots wasting fine tequila. It's great for margaritas. A cheaper alternative might be Sauva Hornitos. My personal favorite is Herradura, but like the reviewer who is a restaurant owner and bartender, it can be a waste. Good tequila is like good wine, and you don't have to slam it like a college kid to enjoy it.  -  23 Apr 2007  (Review from Allrecipes USA and Canada)

    by
    33

    As a restaurant owner and bartender I find that using good tequila (over $20) in a margarita is a waste. Any standard Cuervo will do. The key is to use fresh and top shelf ingredients along with it. Fresh lime juice, lime zest, Grand Marnier and Cointreau. Remember....you wouldn't make a Bellini or Champagne cocktail with Dom Perignon!  -  23 Feb 2007  (Review from Allrecipes USA and Canada)

    by
    29

    I did not care for this recipe.  -  27 Aug 2007  (Review from Allrecipes USA and Canada)

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