Dude, this recipe kicks ass.

Response:

Glad you like it. I'm sure there will be more recipes soon too...

I've been testing margarita recipes recently and yours takes top honours. Absolutely perfect touch of sweetness, which does not detract at all from the complex blend of flavours.

Thanks for the experience!

Best recipe yet!

Great rita recipe, I like you style -- though you lost me with the grenadine. Try substituting Mezcal for the tequila, the result is a delicious smoky flavor. Watch out for the worm!

This is too sweet. Very good overall, but too sweet. Maybe get rid of the simple syrup, otherwise you have that plus the grand marnier plus the limoncello - too much.

Response:

To each his own, thank you for your response! I wonder if you are shaking your cocktails like I do. Shaking violently until the shaker collects frost and almost hurts the hand gives me a cocktail that isn't overly sweet at all. Ideally, I look for a margarita that has a nice balance between salty, tangy and sweet.

Saw your recipe on-line so I decided to give it a try since my wife and I along many of our friends are big margarita fan's. I wasn't sure about the lemoncello, however, gave it a real nice flavor. I used agave nectar instead of simple syrup. What brand of tequilla do you use?

Response:

Thanks for your comments. Agave nectar huh? That sounds fantastic. I have no idea where to obtain agave nectar; where do you find it? My favorite tequila is "Casa Noble" -- it's quite expensive, but very good. I think it's probably better on its own than in a margarita though...

They have Agave Nectar at Bev Mo also not sure if there is a whole foods in your area but they sell it there. It tends to be a little sweeter than simple syrup so you may not use as much.

can I use this recipe for a frozen margarita? Also, I'd like to make a bottle of mix and give it to a friend as a gift (we live in Europe where good margarita mix is impossible to find)...can I do that? Can the mix stay bottled for a long period of time?
Stupid questions I'm sure, but I don't drink anything but wine :)

Response:

Hi! This recipe does make for a pretty good frozen margarita — although I still prefer mine on the rocks. The mix can be left on the shelf at room temperature if you don't add the citrus juices and sugar; but once you add the citrus and sugar, then I recommend keeping it refrigerated. If you keep the full mix refrigerated, it should stay good for many days, but it will lose the "fresh" taste with time. Commercial margarita mixes last longer because they add preservatives and pasteurize the juices. The fresh stuff always tastes much better, but of course does not have the same shelf life!

Great recipe. Thank's a lot for your hard work. I add a little bit more simple syrup than a half part (probably 3/4 a part), but it depends on what you like.

By the way, it was my first time ever making simple syrup, so thank you for that, too, since many other cocktails and even some food recipes call for it.

CH - Sounds like what you are really trying to end up with here is something like one of those fantastic "Mexican martinis" from La Bodega in College Station... I remember us making MANY shakers full trying to get that one right! Sounds like you've nailed it!!!

Was wondering what kind of simple syrup do you use? I learned that there are thick and thin which are determined by ratio of sugar to water. Which ratio do you use? Thanks can't wait to try the recipe..Andrew

Response:

Hi Andrew, I just use the "standard" recipe for simple syrup, which is equal volumes of sugar and water. Hope that helps!

Oh my! I followed your recipe. It was good. We made a few changes. We added a little more lime and decent amount more of lemon. They were very good!
My sister-in-law never drinks. She liked them so much that she got totally wasted. No kidding. I have already dumped her bucket and she is lying on my living room floor right now. Good work dude.

Your recipe sounds marvelous. Could you give it to me in "ounces" rather than "parts"-I like to be precise.

Is it possible to send your response to my e-mail address?

Thanks

Your recipe sounds incredible and I would like to use it this weekend. We are staying on an 85 foot houseboat and I'd like to serve it to all my friends who are HUGE margarita lovers. Could you give it to me in "ounces" rather than "parts" as well. I don't want to leave room for error - especially on a recipe that's received so much praise.

Would you plese send your response to my e-mail address?

I look forward to enjoying your recipe this weekend!

To those looking for measurements in ounces rather than parts, feel free to use the following conversion:

1 part = 1 ounce

If you wish to double the recipe, then make 1 part = 2 ounces instead. You can scale this up as large or as small as you like!

How would you increase the receipe to make large pitchers, like a gallon per receipe? Also can I mix ahead of time without compromising the taste?

Is it ok to use both Grand Marnier and Cointreau? I like them both.

Thank you for THE perfect Margarita recipe. The only problem is the addictive nature of this wonderful drink. I used to hate tequila but this recipe is so perfectly balanced I can't believe I used to prefer other drinks.

Wow. Still working on the precise amount of shaking time but this recipe appears perfect. Thanks! Where do I send the check? :)

AWSOME!! Agave nectar and Grenadine give it just the right amount of sweetness. I used Corzo Anejo which was $60 a bottle. Not an everyday choice but what the heck. You gotta splurge onec in a while!

What is simple syurup? How do you make it/buy it? I am going to make them frozen. Any additional suggestions for frozen?

Has anyone tried the Patron Citronage as opposed to Grand Marnier or Cointreau? It's cheaper, but is it as good?

Great recipe

I will try this soon! My wife really likes Strawberry. Do you have any idea how to adopt for that?

Thanks!

This is absolutely the best margarita recipe I have ever tried!! I substituted Alize' Golden Passion for the Limoncello - Fantastic!!! Thank you so much!!!!

You forget the Agave Nectar. Do not use sugar or artifically sweetened syrups, 100 Blue Agave nectar does not overpower the drink, cheap Tequila has to be at least 50% Agave anyways, and sugar is what gives you that hangover headache!

Disfrutar

I am having a Jimmy Buffett party May 23rd, our 10th, and plan to use your recipe. I will be making @4 gal. I am wondering if it would be ok to use limeade and lemonade for the lime and lemon juices. I agree with all you have said about Grand Marnier (YEAH!) and about sweet & sour mixes (NAY!). I have tried substitute orange liquors, even 'Liquor de Naranja' and nothing compares to Grand Marnier.

Thanks for the awesome recipe!

A couple comments for my own twist on it:

* Gran Gala is much cheaper than Gran Marnier and I like it the same. It's nearly half the price and definitely the best of the knock offs. Gran Gala is more similar to Marnier than Cointreau.

* I have read about putting egg white in margarita. I tried powdered egg replacer and it was gross -- maybe I should try powdered egg whites or actual eggs?

* If it's too strong and you don't have lemon lime soda like Sprite, you can put in a float of lager beer, makes it really tasty!

* I use Blue Agave Nectar as well which you can get at Trader Joe's. Much better than sugar.

* I use one whole lime and one whole lemon for each drink instead of measuring.

* Limoncello ( aka lemoncello) is a great addition but I made the mistake of getting some cheap crap for $10 that was really gross. Apparently it is really good to make your own limoncello if you have time -- involves a whole lotta lemons and vodka or other transparent grain alcohol.

* The guy at the liquor store gave me his favorite marg recipe: Sauza Hornitos Gold tequila, 17 limes and one orange. Peel all limes and orange with a potato peeler (saving the rinds for making drinks pretty). Throw all broken rinds and actual fruit into blender for the mix. Then you mix 1 part fruit, 1 part tequila and 1 part cointreau (or marnier, etc).

Happy margarita parties! Next we gotta tackle the best nachos ever ... My vote goes to Seattle's own Bimbo's Bitchin' Burrito Kitchen which has towering nachos with everything you could imagine, including sunflower seeds (win!). They also have "stoner nachos" with doritos ...

I agree, the Grand Marnier is key to making a great Margarita.

- Raudel

What kind of limencello to you recommend?

Im a bartender at Chilis our top shelf margarita is Sauza Commerativo with Orange Cognac and sweet sour mix thats all there is too it :) Great Margarita's are simple.

James, thanks for the post. I would love to know the ingredients in the sour mix that Chili's uses. Any ideas what's in it, or where it comes from? Thanks!

Hi,

Recipe sounds great, any ideas on how to make a non-alcholic version that tastes just as good?

To convert the hodgelab recipe into one for a frozen margarita:
Simply add ice to reach the proper frozen consistency and sweeten to taste, still using blender, with simple syrup made with 1/4 cup water, 1/4 cup sugar (bring just to boil) and two teaspoons of juice. (Do not add the entire amount of simple syrup!). Also, if you pre-freeze the fresh lemon-lime juices in 1 oz. lime, 1 oz. lemon proportions (use an icecube tray with cover), you can use these to achieve a quicker freeze with less ice and more flavor.

I almost forgot... use a good white tequila ( I have found Lunazul to be the best for flavor, short-lived "bite", and price... $20 a bottle). It tolerates frozen drink dilution better than most brands. Don't go cheaper and no need to go more expensive. Also this brand allows for the achievement of a mildly to moderately sweet drink with no lingering sweetness after the sip. And I really think that Gran Gala makes for a better frozen drink. This orange liqueur is about 1/4 the price of Gran Marnier and its robust flavor handles the dilution by the extra added ice/water better.

I don't mix drinks often so I don't know what the term "half part" means. I know its a volume measurement. Does it mean half a shot glass or something else. Thanks

First, a small digression. I currently have two tequilas in my liquor cabinet.

The old standby, the great take-5-shots-right-now-with-your-best-friends-and-go-party Cazadores,

and the newcomer, Cheapo Costco Kirkland Brand ANEJO tequila.

I first attempted the recipe with Cazadores but I think I will recommend the Kirkland stuff for the following recipe. In California, it's $24/750ml people!! Don't sip it unless you like disappointment, though.

=-=-=-=-=

My version:

- 1.5 parts Tequila (Costco Kirkland Anejo)
- 1 part Limoncello (I used Caravella but have no preference)
- 0.75 part Grand Marnier
- 0.5 part Lemon Juice (1 lemon)
- 0.5 part Lime Juice (1 lime)
- Pinch salt (single twist of my sea salt grinder) + Salted rim
- Ice

Since I used some weird huge shot glass and I fit this in a Pint glass with a few ice cubes, I deduce that a "part" in this recipe as I crafted it is equivalent to approximately 2.2 shots.

The extra Limoncello and Gran Marnier adds kick and subtracts the simple syrup, which was my intention being too disgusted and lazy to bother with pure sugar.

Enjoy, and email me if you like this version too.

My email, apparently unpublished, is hl_tdc@yahoo.com

Awesome read, thanks for that. My mate sent me here cause he is a big fan. Looks like i have to bookmark too.

I just googled this from the liquor store on my phone and they since i couldnt afford a 53 dollar bottle of gran marnier (no idea why they have it priced 20 dollars over the normal price) i went with the 20 dollar bottle of patron citronage....and since i got home and realized all my sugar was gone....i had to invent my own on the fly...the result is surprisingly tasty and gets the job done for sure...

here's what i did...

-2 oz. 1800 gold tequilia

-half oz. parton citronage

-half oz. caravella limoncello

-1 oz of stirrings brand simple lemon drop mixer
(it's all natural and the ingredients are lemons and sugar...lol)

1/4 a lime, i squeezed it a little and threw it in there.

put it all in a shaker, shook the hell out of it with lots of ice, then took the lime out used it to rim the glass, dipped it in sea salt and drank it...

many thanks to the author for the inspiration. ill try it your way when i go to a better liquor store lol.

found you by accident last night. wonder if you ever expected this many peeps to post...?

first time i've ever made a margarita. ever. used your recipe along with some special jalapeño salt my host had. and the results:

impressed the shit out of everyone. which made my date look at me like a superhero. cuz i am, now.

thank you!

You certainly deserve a round of applause for your post and more specifically, your blog in general. Very high quality material

Really wonderful recipe; I've made it MANY times. So very easy to get drunk on these (not that that's the goal, but it's easy nonetheless), and I particularly enjoyed Andrew's vivid story about his sister-in-law. Using limoncello is brilliant, and to answer someone's question above, I always blend these with ice, and frequently with frozen lime and lemon juice cubes, and the results are lovely. So thank you so very much, Mr. Hodges, for the recipe; you are making the world a more fun place.

OK... you are going to LOVE me because like you, I have spent the past year searching for that 'something' restaurant margaritas have that home made margs do not. Just like restaurant salad dressing, it's a *&@@!!*$ conspiracy! I have prevailed, however!

Chili's uses LASCO'S LEMON COCKTAIL MIX (do NOT get the lime). You can order it from cooking.com. While I agree grand marnier is necessary for home grown margs, it makes no difference what-so-ever if you use grand marnier or plain cheap ole triple sec (in the brown glass flask style bottle..can't remember the brand off hand) when making the "Chili's" style marg. I also tried the primo tequila brands but found Suarez (gold, not silver) works best to duplicate that specific flavor.

Mix Lasco's bar mix exactly as directed on pkg.
1 and 1/4 oz tequila (pref gold over silver)
3/4's oz of triple sec of choice
4.5 oz lasco's lemon cocktail mix (my specific ratio of preference)
squirt of fresh squeezed lime
squirt of fresh squeezed orange
squirt of fresh squeezed lemon
**optional agave nectar to taste for sweeter margs**

Shake vigorously for 30 secs. Personally, I don't use a blender or ice when shaking.

I use frozen beer mugs rimmed in kosher salt and filled with ice.

Tweak as desired but THIS is the recipe you are seeking. Keep me posted!
Paige

Hail to the Chief!!! I'd been fiddling with margarita recipes for YEARS - and wasting good $ doing it! I had since decided to leave the margaritas to the pros. After reading these posts - I decided to revive my mission and try again! This recipe is phenomenal! I made it according to the recipe and it was a bit strong for my taste. I adjusted the recipe to 2 parts tequilla (I used Lunazul) to 1 part everything else! DELISH! We're having company tonight and guess what I'm making!

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I was going to buy my local drinks' n More find this missing ingredient, and I finally got it.

Awesome recipe! I actually made these for my holiday (unconventional I know) and it was a huge hit. Thank you, thank you for sharing.

I remember us making MANY shakers full trying to get that one right! Sounds like you've nailed it!!

This recipe sounds out of this world!! Thank you so much. I love the classy restaurant Margarita - and rarely find it anywhere else. Would love to make at home! Cheers to you...Kris

This recipe is phenomenal! I made it according to the recipe and it was a bit strong for my taste. I adjusted the recipe to 2 parts tequilla (I used Lunazul) to 1 part everything else! DELISH! We're having company tonight and guess what I'm making!

I adjusted the recipe to 2 parts tequilla (I used Lunazul) to 1 part everything else! DELISH! We're having company tonight and guess what I'm making!

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Saw your direction on-line so I decided to deal it a try since my woman and I along galore of our friends are big margarita fan's. I wasn't careful virtually the lemoncello, still, gave it a actual prissy form. I victimised xerophile treat instead of elongate sweetening. What name of tequilla do you use?