Margaritas for a group

Hi all - as part of my offering to a barbecue next week, I am brining margaritas. There will be about 50 people, I assume only a percentage will drink margaritas. My understanding is that it isn't a good idea to mix the lime juice and liquors in advance as the taste might be off by the time the drinks are served. So should I offer the components separately - lime juice, simple syrup, cointreau and tequila - for people to mix their own? Or should I mix a batch of 5-10 drinks at a time when I get there? I'll gladly mix each person's drink one at a time, but am not sure how feasible that is with a crowd. WWTD? (What Would Toby Do?)

The best thing to do is make a bottled version. I like to make put pre-made cocktails in an empty wine bottle (or half-bottle) and put a pour-spout on top. Then people can easily pour their own drinks. Or just put it in a pitcher.

Here is a recipe for a bottled version from Gary Regan: For 22 ounces (about 6 drinks), combine:
8 oz tequila
6 oz triple sec
3 oz lime juice
5 oz water
Mix together and chill for 6 hours. The water in the recipe replaces the water that would have come from melting ice when you mix in a shaker. If you are going to serve the drinks on the rocks, outside on a hot day, you may want to cut down on the water a little bit.

I like to experiment with proportions in Margaritas. Some people prefer theirs a little sweeter and replace some of the lime juice with orange juice, or add a little sugar or simple syrup. In any case, bottled cocktails are great for parties. There's no reason to make each one by hand for a large group.

Darren72 wrote:Here is a recipe for a bottled version from Gary Regan: For 22 ounces (about 6 drinks), combine:
8 oz tequila
6 oz triple sec
3 oz lime juice
5 oz water
I like to experiment with proportions in Margaritas. Some people prefer theirs a little sweeter and replace some of the lime juice with orange juice, or add a little sugar or simple syrup. In any case, bottled cocktails are great for parties. There's no reason to make each one by hand for a large group.

Triple sec is my nemesis, and is not allowed anywhere near my margaritas. Hellodali - you ingredient list is fine, and I don't think you'd have any problem at all making margaritas in advance. I've done it dozens of times with success. Even the terrific house margarita at Frontera Grill is premixed.

Kennyz wrote:Triple sec is my nemesis, and is not allowed anywhere near my margaritas. Hellodali - you ingredient list is fine, and I don't think you'd have any problem at all making margaritas in advance. I've done it dozens of times with success. Even the terrific house margarita at Frontera Grill is premixed.

I'll second the motion on the triple sec...it's not that I don't like the taste of margaritas made with it, it's just that the extra bit of sour does not get along well with my stomach. I like to mellow out my pitcher of margaritas by substituting the triple sec with a bottle of Sol (or Corona, Pacifico, or any other light Mexican beer). I find it takes a bit of the edge off the lime, and makes for a light, refreshing, easy-drinkin' summer beverage.

I've posted this recipe before. It's a bit of work because of the fresh squeezed juices but it's well worth it. This will keep well for a few days.

Killer Margarita

2 Servings (about 4 margaritas)

1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
1/2 cup minute maid lime concentrate
1/2 cup water
5 fl. ounces cuervo gold tequila
5 fl. ounces triple sec


Squeeze and strain fresh fruit juices. Add other ingredients and stir. Serve over ice.

Kennyz wrote:

Darren72 wrote:Here is a recipe for a bottled version from Gary Regan: For 22 ounces (about 6 drinks), combine:
8 oz tequila
6 oz triple sec
3 oz lime juice
5 oz water
I like to experiment with proportions in Margaritas. Some people prefer theirs a little sweeter and replace some of the lime juice with orange juice, or add a little sugar or simple syrup. In any case, bottled cocktails are great for parties. There's no reason to make each one by hand for a large group.

Triple sec is my nemesis, and is not allowed anywhere near my margaritas. Hellodali - you ingredient list is fine, and I don't think you'd have any problem at all making margaritas in advance. I've done it dozens of times with success. Even the terrific house margarita at Frontera Grill is premixed.

I thought Triple Sec was a generic term, rather than a brand name. I generally use Cointreau in a Margarita. When you say that you don't use Triple Sec, are you referring to a particular brand or the general class of orange liqueurs?

Khaopaat wrote:I'll second the motion on the triple sec...it's not that I don't like the taste of margaritas made with it, it's just that the extra bit of sour does not get along well with my stomach. I like to mellow out my pitcher of margaritas by substituting the triple sec with a bottle of Sol (or Corona, Pacifico, or any other light Mexican beer). I find it takes a bit of the edge off the lime, and makes for a light, refreshing, easy-drinkin' summer beverage.

You might also try adding a little sweetener to the drink, if you don't want it so sour. Frontera adds simple syrup to theirs. You can also add orange juice or bar sugar (i.e. superfine sugar, which dissolves easily in cold liquids).

Darren72 wrote:You might also try adding a little sweetener to the drink, if you don't want it so sour. Frontera adds simple syrup to theirs. You can also add orange juice or bar sugar (i.e. superfine sugar, which dissolves easily in cold liquids).

I took your advice a couple of days ago - my wife was in the mood for margaritas (Quatro de Mayo? Who knows ), and brought home some Cointreau to throw in there. They were way too sour for my tastes, so I added in a bit of simple syrup, and it definitely took the edge off the tartness - good call!

I still ended up pouring half a Coronita on top, because I really do enjoy the mellow, refreshing nature of a beery margarita.