A mixologist will tell you that an “authentic” margarita must have fresh lime juice. Well, that’s fine if you’re only making one or two at a time. However, when you’ve got a thirsty tailgate crew, or backyard BBQ homegate party crowd jonesing for some tequila heaven, fresh limes won’t cut it. Not only is it a very time-consuming process, but it can be costly as well. Here’s three recipes that alternate between fresh, frozen and buttermilk?
Frozen Margaritas for the Masses
"Here’s a tried-and-true recipe that’s satisfied many a Margaritaville night for friends and family of Tailgater Editor-In-Chief and owner Craig Renfro. It’s basically fool-proof (as he requires) and is easy as 1-2-3. All you need is a blender, ice, limeade, tequila and triple sec."
Step 1: In two-quart blender pour six ounces (or more) of your favorite tequila and two ounces (or more) of Triple sec or Grand Marnier. Then add a 12-ounce can of frozen limeade.
Step 2: Add water, or ice, to your desired consistency and blend. If preferred, salt your margarita glasses and add a slice of lime. Serve immediately.
Step 3: Enjoy!
Tilted Kilt’s Irish Margarita
"Not your traditional Margarita! This Irish Margarita features Jameson Irish Whiskey, Patron Citronge, and Agave!"
3 oz Jameson Irish Whiskey
1 oz Patron citronge
1 oz Monin agave nectar
3 oz fresh lime juice
Fill shaker tin with ice. Add ingredients and shake vigorously. Pour over fresh ice. Garnish with lime wedge on salted or unsalted rim.
Buttermilk Margarita
"Milk adds something to the taste of a drink that is so right, yet so unidentifiable. And the sour note of the buttermilk picks up the lemon and lime perfectly in this cocktail."
2 ounces Patron Silver tequila
1 ounce buttermilk (organic non-homogenized did not separate)
2/3 ounce lemon juice
1/3 ounce lime juice
2/3 ounce agave syrup (use less for greater thickness)
1 bar spoon quince jelly
Add all the ingredients and ice into a shaker and shake until combined and chilled. Strain into a coupe.