Hospitality @ Home: Batch Margaritas

When asked to bring something to a cookout, I typically always bring a big old batch of pre- mixed cocktails. In California, in the summer, the pitcher of margarita is always welcome. So here’s my go to recipe.

Just in time for Memorial day festivities…


Batch Margarita

makes about 2 quarts/ 20 drinks

For a batch cocktail like this, using top shelf tequila is silly. Don’t use the rot-gut either. You should spend about $12 on whatever bottle you get. Sauza is dependable.

I like to add a hint of grapefruit juice to my mix, too; make it a cross between a margarita and a paloma blanca.

3 cups blanco tequila
Juice of 1 1/2 grapefruits
Juice of 8 limes
3/4 cup agave nectar
1/4 cup cointreau or grand marnier

Juice the fruit, strain into a bottle. The straining is not to simply omit pulp, it actually helps preserve the juice. And a glass bottle is best, as well, for the same reason. Add agave nectar 1/4 cup at a time, taste for sweetness. Depending on the ripeness of the fruit, you might use more or less agave. (NOTE: you can also sub in simple syrup if you don’t have agave, just use a little more simple; its not as sweet.)

Add tequila and orange liqueur.

To serve, shake over ice, and serve in a salt-rimmed glass.

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