Top Shelf Margaritas on the Rocks Recipe -
Top Shelf Margaritas on the Rocks Recipe
  • READY IN 10 mins

Top Shelf Margaritas on the Rocks

Recipe by  

"Top Shelf Margaritas sure to please the avid 'rita fanatic; as with anything, fresh ingredients are the key to a quality result, so we start with our own syrup and sour mix."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    10 mins

    10 mins


  1. Make a simple syrup by stirring together and bringing 2/3 cup sugar and 1/3 cup water to a boil until the sugar dissolves; set aside to cool.
  2. Make the sour mix by briskly stirring together the 2 1/4 cups water, lemon juice, 1/4 cup sugar, and egg white; set aside.
  3. Combine the ice cubes, tequila, Cointreau, lime juice, 1 ounce of the simple syrup, and 1/2 cup of the sour mix in a pitcher; stir vigorously to infuse the ice, 8 to 15 seconds.
  4. Run a lime wedge along the rim of an 8-ounce glass. Spread the kosher salt onto a plate and dip the glass rims in the salt to coat; add ice if desired. Strain the mixture from the cocktail shaker into the glass to serve.
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Reviews More Reviews

Jul 22, 2009

This is a great recipe. Although I used splenda (2 Tbsp) instead of the simple syrup and I do not add the egg. They are great and friends love the fact that it is lower cal.

Jan 15, 2009

I'm giving this 5 stars for actually giving me pure ingredients! I can't get the pre-concentrated stuff where I live so I am really excited about making this from scratch!

Jul 17, 2008

My first time making a margarita. Yummy. I used lime juice in the sour mix since that's all I had, and I nixed the egg white. My only complaint is that the recipe makes odd amounts of simple syrup and sour mix...

Jun 28, 2009

Wow. Yum! I made the recipe to take to a Cooking Light supper club tonight, and it's a very authentic-tasting margarita! It's a fair amount of work, juicing all the lemons & limes, but the final taste is worth it for sure. I rated the recipe a '4' because I used 1/2 the amount of tequila (using the whole amount would have been waaaaay too much, for me). I also omitted the egg white; although I'm not too squeamish about raw egg myself, I'm bringing it to serve to a group. Plus, I want to use the leftover sour mix to make lemonade for my kids. Thanks for the recipe!!

Mar 02, 2009

It is very tasty and doesn't have that artificial-ness as the bottled "fake" sour mixes bring but this was MUCHO STRONG!!!!

Dec 28, 2009

Wow I just realized when I came to rate this that I made them wrong. I made as directed, without the egg white (Seemed kinda odd to me), and by mistake I did not add that last 1/2 cup of lime juice. I don't know why... I didn't even see it in the ingredients somehow! I did use a mixture of lemons and limes in the sour mix though, and it was slightly more than the 1/ 1/2 cups. I poured all of that into the pitcher. It's weird the recipe tells you to make all that sour mix and not use it all... But the end result were very good margaritas that are not too sweet. I used only 1 1/2 cups tequila instead of 2 cups, and although I would have preferred them full strength, all my guests still thought they were pretty strong and were glad I didn't use anymore tequila than that. I also kept the remaining simple syrup and let people add some if they preferred a sweeter taste.

May 12, 2009

Fresh ingredients make all the difference!!! Excellent recipe.

Jul 21, 2010

The recipe as is has too much alcohol in it for me, so I lightened it up with more juice. Good recipe. Thanks.


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