This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 10 mins

Grand Margarita

Read Reviews (14)

"This is my husband's secret recipe from Austin Texas. We always serve this to our favorite friends. A very straightforward margarita with no added sugar." — SSMITHTRANS

Ingredients Edit and Save

Watch video tips and tricks

Frozen Margaritas

Framboise Fizz Cocktail

Long Island Iced Tea Cocktail

Cosmopolitan Cocktail

Margaritas

Sidecar Cocktail

How to Make a Margarita

Grand Marnier Soufflé

Make the Best Margaritas

Types of Salt

Original recipe makes 6 servings Change Servings

3 cups water
1 1/2 cups fresh lime juice
1 1/2 cups cointreau

1 1/2 cups silver tequila
1 lime, cut into 8 wedges
coarse salt

Check All Add to Shopping List

Directions

Combine the water, lime juice, tequila, and cointreau in a half-gallon pitcher. Stir to mix.
To serve, rub the rim of a margarita glass with lime, and dip in salt. Fill the glass with ice, and top with the tequila mixture. Garnish with a slice of lime.

Kitchen-Friendly View

PREP 10 mins
READY IN 10 mins

ADVERTISE WITH US

Fresh lime juice is the secret. I disagree with the bartender who recommends Cuervo -- I've slowly come to believe that the people who order Patron silver margaritas are not idiots wasting fine tequila. It's great for margaritas. A cheaper alternative might be Sauva Hornitos. My personal favorite is Herradura, but like the reviewer who is a restaurant owner and bartender, it can be a waste. Good tequila is like good wine, and you don't have to slam it like a college kid to enjoy it.

—Mikey

See full review »

Most Helpful Critical Review

Aug 27, 2007

This was absolutely the worst margarita I've ever made! No one liked them. I followed the recipe exactly and can't figure out why others liked them! If you like frozen margaritas made with limeade you will hate these.

—MAW7815

See full review »

17 Ratings

See other versions of this recipe!

Feb 23, 2007

As a restaurant owner and bartender I find that using good tequila (over $20) in a margarita is a waste. Any standard Cuervo will do. The key is to use fresh and top shelf ingredients along with it. Fresh lime juice, lime zest, Grand Marnier and Cointreau. Remember....you wouldn't make a Bellini or Champagne cocktail with Dom Perignon!

—jdca5033

See full review »

Nov 16, 2004

Definite keeper. The absolute key is good tequila. I added a little bit of sugar or splenda but otherwise a great margarita!

—COOTIESMOM

See full review »

Dec 31, 2007

This is the second time I make this drink and I definetely love it, specially since there is not additional sugar other than the one that the tequila and the cointreau already have which means to me "pure flavor".

—COOKINGBUNCHES

See full review »

May 11, 2010

Not good, not good at all. Sour and diluted. While tequila LOVES sour, and Cointreau does as sweetness, I highly recommend cutting out the water, cutting way down on the Cointreau, and adding some agave nectar or simple syrup to taste. I agree that sweetness has it's limits, but combining tequila and lime and Cointreau (or Gran Marnier) first, and then adjusting with liquid sweeteners is definitely the way to go. Oh, and using Patron in a margarita . . . you might as well add vodka. Use Don Julio or Cuervo Tradicional for upscale; otherwise use Cuervo Gold for perfect results.

—Scott Geisler

See full review »

Apr 22, 2010

the only water that should be added to a margarita is ice.

—kelleyp

See full review »

Dec 21, 2009

This is my understanding of the classic recipe - and it is wonderful. The tequila MUST be 100% agave (Patron is), and I personally prefer anejo, with it's additional flavor. Another note, to soften a little, replace some of the freshly squeezed lime juice with freshly squeezed lemon juice - but no more that 1/2...

—kingfish

See full review »