Ah, the classic margarita. Cool and refreshing and perfect for a late spring fiesta. If you’re used to the neon green bottled mix, or the frozen slushee style margarita, you are really missing out on something. This version, made with fresh lemon and lime juices, adds the welcome twist of orange juice. Sure, a freshly made margarita takes a little juice-squeezing elbow grease, though an electric juicer would certainly speed things up. If you microwave the lemons and limes for about 15 seconds before juicing, you’ll get more juice and it will be a little easier to extract. Use good tequila – I prefer blue agave or reposado and a good Triple Sec or Cointreau. I am not a rimmed glass fan, but feel free to use salt or sugar to add a little flair. And serve these over lots of ice!
1 ½ cups water
1 ½ cups sugar
¾ cup freshly squeezed lemon juice
¾ cup freshly squeezed lime juice
½ cup freshly squeezed orange juice
1 ¼ cup tequila
4 Tablespoons Triple Sec or Cointreau
Stir the water and the sugar together in a medium saucepan and bring to a low boil, stirring until the sugar is dissolved. Set aside to cool.
In a pitcher, stir together the juices, then add the cooled simple syrup. Stir to combine. (This base can be refrigerated for several days).
When ready to serve, add the tequila and the Triple Sec to the margarita base in the pitcher and stir to combine. Serve over ice.
Makes 6 margaritas