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
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"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
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"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
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"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.