Recipe by P
"This is a basic margarita recipe. You can add your favorite fresh fruits to flavor it. Fresh strawberry or mango are good choices. For a little something different, try granulated sugar rims on the glasses instead of margarita salt."
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5 fluid ounces
3 fluid ounces
2 (6 ounce) cans
frozen limeade concentrate
This basic recipe is great! I have a commercial blender so I increased the tequila to 1 cup & the triple sec to about 1/3cup. I also reduced the limeade a bit so that 2 12oz cans made 3 batches. I used fresh cut limes to wet the rim of the glasses before salting, and served them with the lime wedge on the edge of the glass. These were a great hit at 2 office functions...everyone asked for my recipe!
This recipe has potential, but the ratios are really messed up. Twelve ounces of limeade concentrate is way too much. It was so tart! I tried to add some corn syrup to correct it, and ended up using about a cup of it, but it was still so sour that it was undrinkable. I choked down a glass of it, then had a stomachache. This was a shameful waste of tequilla and triple sec.
Basic margarita is right. Probably got this off a bottle of Cuervo. Good for those that have no idea what a margarita should taste like.
Excellent margarita's, especially if you like lime. Quick and easy, just like in a restaurant.
too much limeade
This truly is a basic margarita, but boy is it good! It's very lime-y, but that's certainly not a bad thing! Add a little less - or a little more! - to taste. We enjoyed this recipe at a staff function - at work, I know! It was a big hit and everyone gave the bartenders tons of compliments. Chips and salsa are the perfect starter with this, of course!
Everyone at the party loved it!! I've even been asked for the recipe numerous times and have been told to laminate it! Now everytime I go to the store I pick up a couple cans of limeades for those guest who happen to stop by and question if we are making margaritas again tonight.
This was really great. The limeade made it really easy.
The hard work's over, now celebrate the leftovers.
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