Reviewed: Sep. 4, 2009

By far the best Margarita's on the rocks we've ever had! I make the in mass (up the servings to 20) for parties. They are so strong...more like martini's than a traditional margarita, so be sure to warn guests. Instead of grating the lime zest, I use a potato peeler and peel it making it much easier to strain out later.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

kmlg

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 31, 2009

I'm not much of a margarita drinker, but these were oh-so-good! I agree with other reviewers - this really made about 2 or maybe 3 drinks (if served on the rocks). I also cut the amount of tequila in half and they're still good and strong! Overall a great recipe and I can't wait to see what my friends think.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Ktkat28

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2009

These were really great. *UPDATE* I can't stand the taste of frozen limeade which is why I was looking for an authentic recipe. This provided the perfect base although they were a bit strong. I blended mine with ice which made the base stretch a bit further and also took a bit of the edge off. I had a mexican fiesta with some friends and we all enjoyed them! Viva la Margarita!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Taunte Sara

Cooking Level: Expert

Home Town: Aylmer, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2009

It was way too strong. I had to add some orange juice to tone it down. I did like the lime juice simple syrup instead of sour mix though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tamara

Cooking Level: Intermediate

Home Town: Lisbon, Maine, USA

Living In: Laconia, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 26, 2007

Very good! Worth the effort.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MANDI810

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 6, 2007

Not at all what I was hoping for. No way you get 4 servings out of that, not worth the 24 hour wait.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lewis

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2007

These are so good and pack a powerful punch. I doubled the recipe, and we thought they were a little sour, so we added a can of coors light. I know it sounds weird, but it calms the tartness. The pulp and zest floats to the top and has kind of a weird texture so we strained them. Like earlier reviewers, we didn't let the syrup sit for 24 hours and they still turned out great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kara F.

Cooking Level: Expert

Living In: Longview, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2007

Great ratio of ingredients in a fresh lime juice margarita...so much better than limeade! We used a shaker and didn't due to 24 waiting game and they had a nice smooth taste. Also, followed the others suggestion and cut back tequila to 3/4 cup rather than 1 cup...so good! Will do these over again for sure!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DC in TX

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2007

Wow! These are STRONG, but very good. More of a sipping margarita. I used Patron silver, and cut it down to 3/4 of a cup, instead of a full. They were plenty strong, and we like a strong cocktail. Very enjoyable, and will make again and again. Perfect addition to a summer barbeque.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

THE JULIE

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Carlsbad, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2007

These are awesome!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Brianna F.

Cooking Level: Intermediate

Living In: Pocatello, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 13, 2007

I didn't measure ammounts exactly- I think you have to go by personal taste. The drink was very good. I used some low cal sweetner instead of the sugar.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LIZA PIAZZA

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2006

Most margarita's seem too sweet, but this one was just right. Added a little fresh OJ to cut the lime zest just a bit. This was also good in the blender as a frozen.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

redraider

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2005

Love this recipe!! I don't like the sugary mixes that are sold in stores. Made these with Patron. Becareful, they sneak up on you. I also made them in a shaker instead of letting them sit over night.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

LMCDANIEL2603

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 13, 2004

Love at first sip! These margaritas are perfection---intensely flavored, not "icky" sweet, and very smooth. My only change will be that after the 24 hour marination, I will strain out the lime zest. Actually one more change---I plan on making these often, and who needs to read the word "die" every time. From now on, these fabu maggies will be entitled "Margaritas Bev". Much thanks for sharing Jeff Winett

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

chefjeff

Cooking Level: Expert

Living In: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2003

Not terrific. It seemed to pack too much of a punch. I probably could have halved the amount of liquor and been quite happy with this recipe. Ended up squeezing more lime juice and adding water to take the edge off of it.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

MEANDMYJULES

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2003

These were good but oh boy, they are STRONG! And that is after I decreased the amount of tequila a bit. They tasted great, you could smell the liquor but not really taste it. However, making the sweet and sour was kind of a pain. Next time I'll probably just make Margaritas on the rocks (also from Allrecipes). However, if you have the time and initiative, try these.

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2003

My husband and I really enjoyed this recipe! I had never had a non-blended one before and my husband said it was the best margarita he'd ever had. I was expecting something harsh but this was smooth and actually kind of sweet. I picked this over the others available because it wasn't blended. I didn't have 24 hours to wait so I warmed the water, lime zest, and sugar on the stove until the sugar dissolved and added the juice off the heat. I let it set while preparing the glasses and measuring the tequila and Triple Sec (instead of Grand Marnier as called for). We didn't prefer the zest in our drinks so I strained it when adding it to the alcohol. We also used sugar instead of salt on the rims. The only thing I'm left wondering is if the recipe should be for two drinks. We made a double batch and ended up with four small sized margaritas. We'll definitely make these again...

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

Sweet Pocahontas

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2003

This IS delicious. Makes the best margarita my husband and I have ever had and we are margarita connoisseurs! :o) It is work squeezing all the limes and grating them... we make a double batch though! First sip is a doozy, then it's sooooo mellow. We also use Corazon, Patron or Cabo Wabo tequilla. The best tequilla makes all the difference! Enjoy.

Was this review helpful? [ YES ]
28 users found this review helpful

Reviewer:

LISAGHM

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: East Bridgewater, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 24, 2003

I absolutely loved this recipe! I won't have on the rocks any other way! I used Cointreau instead of Grand Marnier. I think a cup may be a little strong, though I use the quantities listed here to make just 2 drinks, not 4.

Was this review helpful? [ YES ]
15 users found this review helpful