![]() Fill with ice almost to the top of the glass, and then squeeze another small lime wedge over the top of each drink for those who like a little extra pucker (again, pick me!). Then pour 1/2 cup of your chilled premix into each glass, followed by simple syrup (a little or a lot), and give a little stir. For those who prefer a salt-crusted rim (pick me!), simply run a lime wedge around the rim of each glass and then dip the rims in coarse salt. What I especially love about this recipe for big-batch margaritas is that it’s so easily customizable. When serving margaritas to a larger group (my recipe makes enough for about 12 drinks), I like to bring out my half-pint canning jars to use as glasses. They’re super sturdy and I think their smaller size is perfect for a margarita serving, allowing the drink to stay cold from first sip to last. It’s easy to please a crowd by keeping a bottle of simple syrup at hand. And others may want a calmer drink, more like a sweet limeade. Because some may want just a small splash, to revel in the margarita’s clean, puckery goodness. I prefer to add simple syrup to individual margaritas according to the sweetness preference of each guest. This makes for much quicker cocktail preparation.Ībout an hour before guests arrive, I simply measure out larger quantities of tequila, Cointreau, and lime juice, and stir them together in a pitcher. I pop the pitcher into the fridge to chill (right beside my bottle of simple syrup) while I slice lime wedges and prepare a small plate of coarse salt for rimming the glasses. Instead of measuring out ingredients for every single drink, I like to create a mix ahead of time and let it chill in the refrigerator until our guests arrive. Use to sweeten any of your favorite beverages.įor those times when you have a table full of friends, mixing up single margaritas can be a full-time job. Store in a covered jar or container in the refrigerator for 3 to 4 weeks. Remove from heat and allow to cool to room temperature. Bring to a boil, stirring, until sugar has completely dissolved. For the simple syrup: Simple syrup is so easy to make, and takes only about 5 minutes! In a medium saucepan over medium-high heat, stir together water and sugar. ![]() Fill with ice almost to the top of each glass, and then squeeze another small lime wedge over the top of each drink for those who like a little extra pucker. ![]() Then pour 1/2 cup of your chilled premix into each glass, followed by simple syrup (a little or a lot, depending on each guest's preference), and give a little stir. As you are creating margaritas for individual guests, moisten the rim of each glass with a lime wedge and then dip rims in a small plate of coarse salt, for those who prefer a salt-crusted rim. Give it a stir and then place in the refrigerator to chill. About 1 hour before guests are to arrive, measure tequila, Cointreau, and lime juice into a small pitcher. Promptly enjoy! For a crowd: Prepare simple syrup up to a day in advance and let it chill in the refrigerator. Squeeze a wedge or two of fresh lime over the top and then add the wedges to the drink. Give the drink a quick stir and then fill glass with ice. I usually add about 1 teaspoon per drink. Add simple syrup, according to your preference of sweetness. Pour tequila, Cointreau, and lime juice into glass. ![]() Then turn the glass over and dip into a small plate of coarse salt. For one margarita: If you like a salt-rimmed glass, moisten the rim of your glass with a lime wedge. Just be sure to stir well to fully dissolve sugar. Note: If making one drink, super fine sugar can work in a pinch in place of simple syrup.
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