Margaritas My Way Recipe

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Margaritas My Way

Marcia Mayfield


This is a slightly modified verion of the recipe my boss gave me years ago. I keep a batch in the frig at all times, and throw some into the blender with ice whenever you're ready.

I have to restrict my salt, so I learned to enjoy without rimming the glass. No one seems to mind the absence of salt.

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Makes 36 oz, enough for 4-6 servings


10 Min


No-Cook or Other


12 oz
can of frozen limeade, thawed
12 oz
orange liquer (triple sec is fine, but you can use more expensive liquers if you like)
12 oz
tequila (your choice, but i stick by my friend jose's cuervo gold)

Directions Step-By-Step

Pour thawed limeade into a suitably sized container. (Because I make it as a batch to store, I save a juice bottle for this.) Not all stores carry frozen limeade in the wintertime, so I have occasionally used frozen pink lemonade.
Using the empty limeade can to measure, add equal amounts of tequila and triple sec.
When you are ready to serve, pour over ice. Or make a nice slushy frozen margarita by mixing in a blender with ice. Salting the rim of your glass is optional. Sometimes I add fruit or juice -- mango nectar, pineapple, strawberries (!). With or without the addition of fruit, topping this off with just a little added tequila gives your margarita a nice kick.
Enjoy! (And drink responsibly, don't overindulge because it tastes so good.)

About this Recipe

Course/Dish: Cocktails
Main Ingredient: Alcohol
Regional Style: American